Preparation time: 57 minutes Cooking Time 50 minutes
10 cup white bread, cubed
2¾ cups ice water
1 ¼ cup plant-based unsweetened creamer
2 tablespoons extra-virgin olive oil
3 vegan sausage, sliced
1 bell pepper, seeded and chopped
1 medium onion, chopped
2 garlic cloves, minced
5 cups spinach leaves
1 cup vegan parmesan, grated
1 teaspoon ground sea salt, or to taste
½ teaspoon ground nutmeg
½ teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1 tablespoon vegan butter
Preheat your oven to 375°F and grease a 13” x 8” baking dish.
Grab a medium bowl and add the water, milk and nutmeg.
Whisk well until combined. Pop a skillet over a medium heat and add the oil.
Add the sausage to the pan and Cooking Time: for 8-10 minutes until browned.
Remove from the pan and pop to one side. Add the onions and Cooking Time: for 3 minutes.
Add the peppers and Cooking Time: for 5 minutes.
Add the garlic, salt and pepper and Cooking Time: for 2 minutes then remove from the pan and pop to one side.
Add the spinach to the pan and Cooking Time: until wilted.
Remove the spinach from the pan then chop.
Squeeze out the water.
Grab the greased baking dish and add half the cubed bread to the bottom.
Add half the spinach to the top followed by half the spinach and half of the onion and pepper mixture.
Sprinkle with half the parmesan then repeat.
Whisk the egg mixture again then pour over the casserole.
Pop into the oven and bake for 30 minutes until browned. Serve and enjoy.
Calories 263, Total Fat 8.2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 673mg, Total Carbohydrate 31.8g, Dietary Fiber 3.4g, Total Sugars 3.6g, Protein 12.9g, Calcium 239mg, Iron 3mg, Potassium 377mg