Sunday Brunch: Crockpot Hashbrown Casserole, Whole Wheat Biscuits and White Bean Gravy

Sunday Brunch

More often than not, I end up making pancakes on the weekend, not that there is anything wrong with that. But we were both craving something a bit more savory on Sunday. I’ve made this wonderful Weekend Tofu and Hash Brown Breakfast Casserole from “The Vegan Slow Cooker” before. (Though the book has tons of great recipes, it’s worth buying just for the casserole.) I’ve also made these Herbed Whole Wheat Drop Biscuits from “Vegan Brunch” before, too.

My usual go-to gravy is a simple white gravy, but it’s not exactly healthy. So as I was looking through “Vegan Brunch,” I decided to try out her Navy Bean Gravy, but I substituted cannellini beans for the navy beans. And, wow, I think this might be my new go-to gravy. The picture you see above was taken the day after I made the gravy, so it had thickened considerably, but right off the stovetop it was a wonderfully creamy brown gravy that worked really well with the herb biscuits. And while it still has white flour in it, the beans add more nutritional value than a typical white or brown gravy.

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Weekend Tofu and Hash Brown Breakfast Casserole

If you’re looking for a good, stick-to-your-ribs kind of breakfast, this dish is for you. It’s the first recipe I’ve made from the newest cookbook in my collection, “The Vegan Slow Cooker,” and it was delicious. Hash browns are layered in the bottom of the crockpot, vegan cheddar (I used Daiya) was layered on top of that, and then a mixture of silken tofu and spices is added to the top. Paprika and freshly ground pepper top it off before it cooks for two hours in your slow cooker. The tofu mixture firms up nicely to the consistency of scrambled eggs.

I wasn’t sure how flavorful it would be, but the final result packs a ton of it. Still, while the recipe is great on its own, the next time I make it, I’m going to add onions and green peppers to bulk it up and add extra texture and flavor. We added a few drops of hot sauce to give it a kick.

Next up? Hungarian Mushroom Soup. Can’t wait.