Amazing Vegetarian Brunch Recipe Needed

March 19, 2016 10:27 AM

I'm doing a meal swap with a bunch of moms (including one professional chef!) using big 11 cup Pyrex storage. This is my first time in the swap and I really need a good vegetarian brunch (breakfast casserole) recipe that will hold its own, and can be frozen without the taste or texture taking a hit. Help!
posted by Locative to Food & Drink (6 answers total)

It doesn't look amazing, but I have the ideas in this "Rustic Dinner: How To Make a Panade from Leftovers" down to an art and it is delicious. It freezes well -- as I think it mentions, you can re-heat it nicely as is or pan-fried in butter. It's so good. And people are doubly impressed, I think, because it looks "rustic" and they don't expect it to taste as wonderful as it does.

I use a good veg stock, nice crusty white bread, onions and/or leeks, navy beans, diced potatoes, lots of sturdy greens (usually chard), sometimes mushrooms, and more cheese -- the older, stronger, whiter kinds -- than called for.

I expect you could pretty it up a bit by reserving a bunch of the cheese for the top, and, after baking, strewing fresh minced herbs over it. And placing red pepper and red onion rings in a nice pattern under the cheese and herbs?
posted by kmennie at 12:12 PM on March 19, 2016 [9 favorites]

I would do a breakfast strata, like this Vegetable Cheese Strata.
posted by lyssabee at 12:54 PM on March 19, 2016

Quiche with or without a crust freezes wonderfully. Without a crust it is basically a fritatta with cream in so call it that if quiche for breakfast seems weird where you are from.

Don't let the professional chef worry you, I come from a family with 3 chefs in & every single one of them loved it when anyone else cooked for them. Homecooked meals of any sort were a favorite, face it who else really understands just how much work goes into making a meal but a chef.
posted by wwax at 1:13 PM on March 19, 2016 [1 favorite]

You may want to look into Ribollita stew, which is a vegetarian stew that is cooked twice and then bread is added to thicken it.
posted by Marie Mon Dieu at 2:27 PM on March 19, 2016

This gets pretty amazing reviews on Dr. Fuhrman's website:

Creamy Kale and Mushroom Casserole
Jacqueline Berry

Serves: 4

Ingredients:
1/2 cup raw cashews or 1/4 cup raw cashew butter
1 cup unsweetened soy, hemp or almond milk
2 cups small broccoli florets
1 cup chopped mushrooms
1/2 cup cooked artichoke hearts, chopped
2 cups chopped kale, tough stems removed
1 teaspoon no-salt Italian seasoning
1 pinch smoked paprika
1/2 teaspoon crushed red pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 cup sprouted whole grain bread crumbs
1/2 cup chopped raw almonds, if desired
Instructions:
Preheat oven to 350 degrees.

Blend the cashews and non-dairy milk until creamy. Add to a large oven-proof baking dish along with broccoli, mushrooms, artichokes, kale, and seasonings. Sprinkle bread crumbs on top.

Bake for 40 minutes.

Sprinkle almonds on top of each serving if desired.
posted by bearwife at 5:53 PM on March 19, 2016

This frittata is so good my tween eats it without rolling her eyeballs. Actually, that goes for this whole week of meals.
posted by peagood at 7:44 PM on March 19, 2016 [1 favorite]