Vegan Breakfast Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g potato (s)
- 200 g sausaes, vean
- 2 cloves garlic)
- 1 onion (s)
- oil
For the sauce:
- 300 ml water
- 120 g cashew nuts
- 3 tablespoon yeast flakes
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and dice with the skin on. Steam for 10 minutes. In the meantime, dice the onions and garlic. Cut the sausages into thick slices. Preheat the oven to 180 ° C. Mix the ingredients for the sauce in the mixer to a creamy sauce.
- Heat some oil in a large pan. Fry the sausages and potatoes brown all over, stir in onions and garlic only at the end and heat for 3 minutes.
- Put the contents of the pan in a baking dish and pour the sauce over it. Bake in the grill oven for 10-15 minutes until the casserole turns brown on top.
- If you want, you can sprinkle the finished casserole with parsley. This goes well with vegan Worcester sauce.
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