Vegan Autumn Veggie Egg Bake

This Vegan Autumn Veggie Egg Bake is a flavorful and nutritious dish perfect for breakfast, brunch, or even dinner. Packed with roasted sweet potatoes, Brussels sprouts, red bell peppers, and onions, along with a tofu 'egg' mixture seasoned with nutritional yeast and spices, it's a satisfying meal that celebrates the flavors of fall.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 2 cups Brussels sprouts, trimmed and halved
• 1 small red onion, thinly sliced
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 14 oz block firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup unsweetened almond milk
• 2 tablespoons chopped fresh parsley
• Cooking spray or oil for greasing

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss sweet potato, Brussels sprouts, red onion, and red bell pepper with olive oil, salt, and pepper until evenly coated

Spread the vegetables onto a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly browned, stirring halfway through

In another bowl, mix crumbled tofu, nutritional yeast, turmeric, garlic powder, onion powder, almond milk, and chopped parsley until well combined

Grease a baking dish with cooking spray or oil

Spread the roasted vegetables evenly in the prepared baking dish

Pour the tofu mixture over the vegetables, spreading it out evenly

Bake in the preheated oven for 20-25 minutes, or until the tofu is set and lightly golden on top

Let cool for a few minutes before slicing and serving

Enjoy your Vegan Autumn Veggie Egg Bake!