Queen of Brunches

A strata is a delicious and easy meal that can be made ahead of time and is sure to impress. Toasty bread, melty cheese, savory sausage, and mushrooms along with spinach and thyme make for an incredible combo. This one’s a banger.

Ingredients:

• 1 loaf day-old French bread ( torn or cubed into 2” pieces)

• 4 sausage links, vegan

• 1 medium onion, diced

• 3 C baby spinach

• 1 1/2 C cremini mushrooms, thickly sliced ( can sub with portabello or white)

• 1 1/2 C cheese, vegan (shredded)- I used 1 C smoked gouda and 1/2 C Monterey jack

• 1 1/4 C vegan liquid egg

• 1 C plant milk (I use oat)

• 1 tsp Dijon mustard

• 1 tsp garlic powder

• 2 T soy sauce or tamari

• 5-10 sprigs of fresh thyme

• 3/4 tsp. + 1/2 tsp. kosher salt (I use Diamond, use half if you use Morton or table salt)

• freshly cracked pepper

• 2 T olive oil

• 1/4 C water

You will need:

• 10.5” x 7.5” ceramic pan (can bake in a large cast-iron skillet instead)

• Large saute pan

• Knife

• Cutting board

Products used:

• Beyond Meat Hot Italian- Sweet Italian would be good too

• Daiya Cheese Blocks (Smoked Gouda and Monterey Jack)

• Just Egg

• Diamond Crystal Kosher Salt

Prep:

• Cut sausages into 1 1/2 - 2 inch round pieces

• Chop or cut mushrooms into thick slices

• Shred cheese if using block

• Chop or tear bread into 2- 3 inch pieces (I prefer tearing)

Preheat oven to 350° F

Directions:

1. Heat a large saute or cast-iron pan on medium-high heat. Once hot, add the 2 tablespoons of olive oil.

2. When the oil is hot (not smoking) add cut sausages and saute until golden brown- about 2-3 minutes on each side.

3. Remove the sausage from the pan (leaving the oil) and set aside on a plate.

4. Add onions and mushrooms and saute until the mushrooms are slightly golden and the onions have become translucent.

5. Use the 1/4 cup of water if you have bits of sausage stuck to the bottom of the pan (this will typically happen if you are not using non-stick)- use your spoon or spatula to release the bits from the bottom of the pan. Let the mixture cook for a couple of minutes so that the water evaporates out.

6. Sprinkle in 3/4 teaspoon of salt, a few cracks of black pepper, and soy sauce- give the mixture a stir, then add in the spinach.

7. Let the spinach cook down until it is just wilted- don’t overcook.

8. Break up the sausage a bit with your hands to make it a little crumbly for better distribution.

9. Remove the mixture from the heat and toss in the crumbled sausage.

10. Add half of the torn bread pieces to the bottom of a 10.5” x 7.5” ceramic pan (or add the mixture to the large cast-iron pan you’ve been cooking in), then add half the sausage mixture, and half the shredded cheese.

11. Repeat again with the bread, sausage mixture, and cheese until the pan is full.

12. In a separate bowl (or a liquid measuring cup) mix together the milk, Dijon mustard, 1/2 teaspoon of salt, and the liquid plant egg- pour over the strata mixture to coat.

13. Press the mixture down gently with your hands or a spoon to make sure all of the strata is soaked.

14. Sprinkle the top with the thyme sprigs (you could de-stem too and just sprinkle the leaves if you prefer).

15. Best practices would be to cover and leave in the refrigerator overnight, but if you’re lazy like me, 30 minutes will do.

16. After the strata comes out of the refrigerator, place it on the middle rack of your pre-heated oven (set to 350° F)- let bake uncovered for 30-35 minutes or until the cheese has melted, it’s bubbling, and bread has gotten a bit toasty.

17. Let the strata rest for 5-10 minutes, then serve hot.

18. Enjoy!

    
    
    

As always, I hope you try this recipe- if you do, let me know what you think in the comments!

Thanks for taking the time-

Debbie

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