Easy Vegan Potato Breakfast Casserole


You’ll love this vegan breakfast casserole for a healthy and delicious make-ahead recipe that’s perfect for meal prep, bunch and holidays.

Close up of a slice of vegan eggless casserole with chunks of potato and veggies in it, topped with avocado and salsa.

This eggless breakfast casserole features potatoes and veggies baked in an “eggy” sauce made with chickpea flour and tofu. It’s flavourful, filling, high in protein and can be prepared or baked in advance for a make ahead option.

The recipe is easy to customized with add-ins like vegan breakfast sausage, shredded cheese and a variety of veggies, so it’s easy to throw together anytime.

Enjoy this delicious vegan breakfast bake topped with avocado and salsa for a healthy and delicious breakfast, lunch or dinner!

Recipe Features

  • Dietary: Vegan (egg-free, dairy-free), gluten-free, grain-free, nut-free.
  • Perfect for a healthy make-ahead breakfast recipe.
  • Easy to make with simple ingredients.
  • Would be a great recipe to serve for Sunday brunch or any special occasion or holiday breakfast.

Ingredient Notes

Visual list of all the ingredients needed for making a vegan potato breakfast casserole.

Complete list of ingredients with amounts and instructions is located in the recipe card below.

  • Potato: I like yellow potatoes such as Yukon gold but you can use any variety. To save time, you can use pre-cooked potato or frozen hash browns.
  • Herbs: The potatoes are flavoured with thyme and oregano but if you’re missing one or the other, no big deal. A little paprika is good too!
  • Bell Peppers: I like a mix of red and green bell pepper but any colour works.
  • Mushrooms: White button or cremini mushrooms work. If you don’t like mushrooms, you can leave them out.
  • Onion: Red onion, white onion and yellow onion work.
  • Oil: Olive oil or avocado oil works. For an oil-free recipe, saute the veggies using water or broth and omit the oil from the potatoes (or lightly steam or boil the potatoes instead of roasting).
  • Tofu: You’ll need soft tofu for this recipe. No need to press it but drain off any excess liquid from the package before use.
  • Chickpea Flour: Be sure to use chickpea or garbanzo bean flour, not gram flour or besan. I like Bob’s Red Mill Garbanzo Bean Flour. Read more about the difference between garbanzo bean flour and besan/gram flour here.
  • Nutritional Yeast: Adds seasoning and a cheesy flavour. If you’re not familiar, read this post on nutritional yeast and how to use it.
  • Spices: You’ll need garlic powder, turmeric (for colour), salt and pepper. If you have black salt, or kala namak, you can use that in place of regular salt for a more “eggy” flavour.

Step-by-Step Instructions

Scroll down to find the complete written recipe. This section features a step-by-step visual overview for reference.

Step One: Roast the potato.

Peel and chop the potato into half-inch cubes. Toss with half of the oil, thyme and oregano and a pinch of salt and pepper and roast for about 20 minutes at 375 F.

Quick Tip: To speed up the recipe, use pre-cooked potato or fresh or frozen cooked hash browns, or roast the potatoes 1-2 days in advance. Just chop into cubes and add to the batter. Tater tots would also work for a fun twist!

Step Two: Blend the batter.

Add all of the batter ingredients: tofu, nutritional yeast, water, chickpea flour, baking powder, salt, pepper, turmeric and garlic powder, to a blender or food processor and blend until completely smooth and combined.

Give the sides and bottom of the blender a quick scrape to make sure any clumps of chickpea flour get fully incorporated.

A yellow vegan egg batter made from tofu and chickpea flour in a blender container.

Step Three: Saute the veggies.

Add the bell pepper, mushroom and onion to a skillet with the remaining oil and cook for 4-6 minutes, stirring occasionally, until they’re soft and fragrant.

Mushroom, onion and red bell pepper cooking in a skillet with a wooden spoon.

Step Four: Bake the casserole.

Mix the batter, cooked veggies and potato together in a mixing bowl.



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