There is something special about waking up on Christmas morning and enjoying a delicious meal with your family and loved ones. Breakfast on Christmas morning has always been such a wonderful memory from my childhood. My brother and I would wake up super early, peek at the gifts, then wake our parents up to open them. Afterward, we’d sit down for the best meal of the year.
Ever since I was a little kid, we would enjoy a breakfast strata on Christmas morning. Not only is strata super delicious, it’s designed to be prepped the night before and popped in the oven for an hour in the morning (while we opened gifts) and then it’s ready to enjoy! Afterall, who really wants to prepare a huge breakfast on Christmas morning? As you’ll see below, the batter for our vegan strata needs to soak into the bread for 8-12 hours to fully set, so it’s perfect to make on Christmas Eve.
If you’re unfamiliar with strata, it’s essentially a layered casserole dish, similar to quiche, traditionally made with eggs, meat, cheese, and bread. For our veganized version, we replaced the eggs with a chickpea flour batter, the cheese with dairy-free vegan cheese, and the meat with vegan beef crumbles. We also added some veggies to make it a little “healthier” ?. The key is getting a nice absorbent loaf of Italian bread to soak up all the batter. We are so excited for you to try this vegan strata– it’s very close to my heart and the final product is incredibly tasty, enjoy!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
The perfect breakfast for Christmas morning? This vegan strata aka a make-ahead breakfast casserole that is easy to make and incredibly tasty!
1/2 cup vegetable broth or water, to sauté with
1 cup finely chopped onion
1 cup finely chopped celery
4 oz. mushrooms, cleaned and thinly sliced
14 oz. vegan sausage (we use Impossible sausage grounds)
1 tablespoon German mustard
2 cups spinach
~2 cups vegan mozzarella shreds
~5 cups diced sourdough bread
1 1/2 cups chickpea (garbanzo bean) flour
3 cups unsweetened almond milk
2 tablespoons flaxseed meal
2 tablespoons nutritional yeast
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon black pepper
1/2 teaspoon black salt
A few dashes of nutmeg
Green onion, thinly sliced
Fresh parsley, roughly small
Grease a deep 9″ baking dish and set it aside.
In a medium pan over medium heat, add in 1/4 cup of vegetable broth. Once heated, add the onions, celery, and mushrooms and sauté until the onions are translucent and fragrant, or about 3-4 minutes. Once cooked, add in the vegan sausage and crumble it in with a wooden spoon or fork. Sauté for about 3 minutes or until the sausage is cooked through, being sure to add vegetable broth as needed to prevent burning. Once cooked, remove from heat and add in the mustard and spinach. Mix until uniform and set aside.
In a medium bowl, whisk together all of the ingredients for the egg mixture until smooth.
Into the greased baking dish, layer in the sausage mixture, bread cubes, egg mixture, and cheese into the baking dish. Mix the layers together as you go so that they are uniform throughout the dish and continue until all of the ingredients have been used. Cover and set in the refrigerator overnight (or at least 8 hours).
Remove from the refrigerator and place into the oven at 350°F for 1 hour.
Cool completely before serving and garnish with fresh parsley and green onions
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