Vegan Sausage and Kale Strata

Vegan Sausage and Kale Strata ~

This savory, make-ahead casserole is perfect for holiday mornings, leisurely weekend breakfasts, or breakfast-for-dinner nights at home!

I like this recipe because it’s easy to put together the night before then just pop in the oven in the morning.

Try pairing it with fresh fruit salad for breakfast or roasted potatoes at dinner.

Ingredients for Vegan Sausage and Kale Strata

• Non-stick cookng spray
• 6 cups Italian bread, cut into 1-inch cubes
• 14 ounces vegan Hot Italian sausage
• 2 cups kale leaves, chopped
• 1 cup vegan cheddar cheese, shredded
• 1 (12-ounce) bottle liquid vegan egg, such as JUSTEgg
• 1/2 cup oat milk
• 2 teaspoons creamy Dijon mustard
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

How to Make Vegan Sausage and Kale Strata

STEP ONE: Preheat the oven to 325°F. Spray an 8×8-inch baking dish with non-stick cooking spray.

STEP TWO: Onto a baking sheet, spread the bread cubes in an even layer. Bake for 10 minutes, until lightly crisp. Set aside.

STEP THREE: Into a large skillet over medium-high heat, crumble the sausage and cook through, using a spatula to break up any large clumps. Set aside.

STEP FOUR: In a large bowl, stir together the toasted bread cubes, cooked sausage, kale, and cheddar cheese. Transfer to the prepared baking dish.

STEP FIVE: In a medium bowl, combine liquid vegan egg, milk, Dijon mustard, rosemary, salt, and pepper. Pour over the bread cube mixture in the pan

STEP SIX: Cover the pan and set in the refrigerator for 8 hours or up to overnight.

STEP SEVEN: Remove from the refrigerator and preheat the oven to 375°F.

STEP EIGHT: Lightly cover with foil and bake for 45 minutes, uncovering the strata during the last 20 minutes.

STEP NINE: Allow the strata to cool to a warm room temperature then slice and serve.

Storage

This strata should be kept covered in the refrigerator.

More Vegan Brunch Recipes You’ll Love!

• Leftover Stuffing Frittata
• Roasted Sweet Potato Hash
• Vegan Spanakopita (Greek Spinach Pie)
• Vegan Hollandaise Sauce
• Pretzel Roll Strata

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Vegan Sausage and Kale Strata

This savory, make-ahead casserole is perfect for holiday mornings, leisurely weekend breakfasts, or breakfast-for-dinner nights at home!

5 from 11 votes

Print Pin Rate

Course: Breakfast, Brunch, Dinner

Cuisine: American

Keyword: casserole, dairy free, vegan, vegetarian

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Refrigeration Time: 8 hours hours

Total Time: 9 hours hours 15 minutes minutes

Servings: 8

Calories: 242kcal

Author: Holly Gray

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Ingredients

• Non-stick cookng spray
• 6 cups Italian bread cut into 1-inch cubes
• 14 ounces vegan Hot Italian sausage
• 2 cups kale leaves chopped
• 1 cup vegan cheddar cheese shredded
• 1 12-ounce bottle liquid vegan egg, such as JUSTEgg
• 1/2 cup oat milk
• 2 teaspoons creamy Dijon mustard
• 1 teaspoon fresh rosemary chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions

• Preheat the oven to 325°F. Spray an 8×8-inch baking dish with non-stick cooking spray.
• Onto a baking sheet, spread the bread cubes in an even layer. Bake for 10 minutes, until lightly crisp. Set aside.
• Into a large skillet over medium-high heat, crumble the sausage and cook through, using a spatula to break up any large clumps. Set aside.
• In a large bowl, stir together the toasted bread cubes, cooked sausage, kale, and cheddar cheese. Transfer to the prepared baking dish.
• In a medium bowl, combine liquid vegan egg, milk, Dijon mustard, rosemary, salt, and pepper. Pour over the bread cube mixture in the pan
• Cover the pan and set in the refrigerator for 8 hours or up to overnight.
• Remove from the refrigerator and preheat the oven to 375°F.
• Lightly cover with foil and bake for 45 minutes, uncovering the strata during the last 20 minutes.
• Allow the strata to cool to a warm room temperature then slice and serve.

Nutrition

Calories: 242kcal | Carbohydrates: 23g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1070mg | Potassium: 139mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1706IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 3mg

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