Vegan French Toast Casserole

Me & my momma!
Me & My Momma!

For Mother’s Day this year the family decided to do brunch for the first time ever! I was really excited about this because that meant less meat at the table! Actually, I was surprised to find out that there was NO meat at the table! No bacon, no sausage, no meat!

My mother asked me to make the pancakes so my husband & I would be sure to have something vegan that we could eat. She said my sister would be making french toast casserole… non-vegan of course. What?!?! I want french toast casserole too!!! So, I guess I’ll need to make it myself! I asked my sister for her recipe and proceeded to veganize it! Yep, anything you can eat, I can eat vegan!

The vegan french toast casserole was AMAZING, cholesterol free and lower in fat in calories! But, don’t get me wrong, this is no healthy breakfast dish!

It was really easy to make… just make sure to start it the night before for best results. You want to give the liquid time to soak into the bread!

Part 1
1.5 cup non-dairy milk (I used Almond Milk)
1/3 cup flour or ground flaxseed
2 tablespoon brown sugar
2 tablespoons maple syrup
1.5 teaspoons vanilla
1 teaspoon cinnamon
10-12 slices bread, 1 inch think (I like used french bread)

Part 2
TOPPING:
3 tablespoons vegan butter (I use Earth Balance)
1/2c brown sugar
2/3c maple syrup
2c chopped pecans

Spray 13×9 baking dish with non-stick cooking spray and layer bread slices into dish.
Mix together the rest of the ingredients from part 1 and evenly pour on top of bread.
Cover and refrigerate overnight or for at least an hour. Turn bread slices half way through.

Preheat oven 350*

Melt butter and add remaining ingredients from part 2. Pour over bread and bake 45 minutes – 1 hour. It should be golden brown and bubbly. Allow to sit for 10 mins before serving.

Celebrate Cinco de Mayo with Vegan Enchiladas!

easy vegan black bean enchiladas with quinoa

Not that I need an excuse to enjoy Mexican food but it helps me explain to my husband why we’re having Mexican AGAIN! I really could eat it every day! My hubby on the other hand doesn’t really like it (blasphemy!)… I guess he should have thought about that BEFORE he married into a Mexican family!

And, who says vegans can’t eat great Mexican food! You won’t miss the meat or cheese in these black bean quinoa enchiladas!

Black Bean Quinoa Enchiladas

Non-stick cooking spray
2 garlic cloves, minced
1/2 teaspoon black pepper
1/2 red bell pepper, sliced thin
1/2 tomato, chopped
1 16-ounce can black beans, drained & rinsed
1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 cup prepared quinoa
10 6″-8″ corn tortillas
Prepared enchilada sauce (recipe below)

Optional add-ins: zucchini, sliced portobello mushrooms, corn, shredded kale or spinach. Like it spicer? Add red pepper flakes or a pinch of cayenne!

Preheat oven to 350 degrees. Prepare enchilada sauce (recipe below) or use your favorite vegetarian enchilada sauce.

Spray medium pan with non-stick cooking spray. Add garlic and 1/2 tsp. black pepper. Saute on low for about 5 minutes. Add sliced red pepper and diced tomatoes and saute until desired doneness (is that a word?) – about 5-8 minutes.  Add remaining ingredients and mix well.

Microwave tortillas for a few seconds to make them more flexible so they don’t tear. If you don’t  mind the mess, first dip the tortilla into the warm sauce. Lay on flat surface and add about 2 tablespoons of filling onto center of tortilla. Roll it up and place in large casserole dish.

Continue with the remaining filling and tortillas. Pour desired amount of sauce over top of enchiladas. Bake for 20 to 25 minutes.

Serve with guacamole, salsa, & vegan sour cream.

Vegan Enchilada Sauce

1/2 c flour
1/4 c. oil
1/8 c. chili powder
1/2 tbsp. cumin
1 tsp. minced garlic
4 c. vegetable stock or broth ( I use Edwards & Sons No-Chick’n Bouillon Cubes)
Salt to taste (no salt if using No-Chick’n Bouillon… trust me!)

Saute first 5 ingredients over medium heat for 5 min. Add vegetable stock or broth and simmer on med-low heat for 15-20 mins.

You can store this for a week. (it will thicken when chilled)
If you do not use right away, you can reheat before adding to enchiladas.