Soyrizo Brunch Casserole

For vegans, brunch can be one of the hardest meals of the day.  People are used to eggs taking center stage.  However, do not fear!  Soy-based products can provide a fun brunch substitute.  The following is a recipe that I have shared at many non-vegan brunches with great success.  With the vegan cheese and sausage, it’s not exactly health food, but it’s a fun treat and a great introduction for people who are unfamiliar with vegan cooking.

Try serving the brunch casserole along side a green salad and fresh fruit.

Soyrizo CasseroleSoyrizo Brunch Casserole:

2 russet potatoes, grated

2 cloves of garlic, minced

2 Tablespoons of canola or safflower oil, or cooking oil spray

Salt and Pepper, to taste

1 package of Soyrizo (vegan chorizo sausage)

2 bell peppers, any color, sliced (I like using two different colored peppers)

1 medium or large red or yellow onion, sliced

1/2 cup of Daiya vegan cheese (or brand of your preference), flavor of your choice (I use cheddar)

1.  Heat the oil or cooking spray in a large non-stick frying pan.  Spread the grated potatoes and garlic across the pan.  Season them with salt and pepper.  You want the potatoes to get crispy, so if you layer looks really thick, use two frying pans, or fry the potatoes in batches.  Cook the potatoes over medium heat without stirring, until the bottom is browned.  When the potatoes are browned, use a spatula to flip the potatoes and brown the other side.  When the potatoes are cooked, spread them across the bottom of a greased 8 by 8 inch square baking pan.

2.  Next, you’ll make the Soyrizo layer, by frying the soyrizo for 2 – 3 minutes (you can just re-use the potato pan – it should still be oily).  When the soyrizo is cooked, spread this on top of the potatoes in the baking dish.

3.  Finally, create the onion and bell pepper layer.  Fry the onions and bell pepper over medium heat.  Again, you can re-use the same pan, adding a little more oil or cooking spray if necessary.  Cook the onions and bell peppers for 5 – 7 minutes, then spread them on top of the soyrizo in the baking dish.

4.  Top the whole creation with vegan cheese, and then bake uncovered for about 15 minutes at 350 degrees, until the cheese is melted.

The casserole can be assembled the night before and then baked the next morning, if desired.

Serves 4 – 8, depending on portion sizes.

Optional Toppings:

Let guests top their casserole with chopped green onions, cilantro, tomatoes, salsa, avocado or guacamole, or vegan sour cream if desired.

Optional Yogurt Cilantro Sauce:

Soyrizo can be a little spicy for some people, and this yogurt sauce cuts the spice well.  My friend Susan has kindly said that she could eat this sauce all on its own!

1 1/4 cups of plain soy yogurt

4 Tablespoons of fresh cilantro, finely chopped

Juice of 1/2 lemon

Salt and pepper, to taste

1.  Mix all ingredients together in a bowl.

2.  For optimal flavor, let the sauce sit for at least an hour before serving.

Interested in more brunch casseroles?

Try this breakfast casserole from Ellen DeGeneres’ personal chef!

Get the book Vegan Brunch by Isa Chandra Moskowitz for lots of amazing ideas.  I love the swiss chard tofu frittata!

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