Adapted from a high-fat recipe out of Epicurious.com. I took out the added
fat and made it vegan. We had this for a weekend breakfast:
Vegan Strata
*11-12 ounces day old whole-grain bread
*vegan egg replacer mixed with water to equal 8 eggs (I used Dixie Diners
Club Egg Not)
*1 cup fat-free rice milk or soy milk
*2 tsp dry mustard powder
*2 tsp onion powder
*1 cup prepared soy cold cuts (we used DDC Meat Not Deli Style Chops, but
your favorite analog will do fine - leftovers are great here)
*1 small can mushroom stems & pieces, drained
*your favorite VLF soy cheese or nutritional yeast cheese sauce substitute.
Start this the night before. Dice the bread into bite-sized pieces and toss
with the soy meat and mushrooms. Place in a nonstick or Pam-coated 13x9 inch
baking dish. In a bowl with a wire wisk, mix egg substitute with the
required water, rice or soy milk and mustard and onion powders. Pour over
bread mixture. Ensure all the bread gets soaked. Cover and refrigerate
overnight. Next morning, bake at 350 degrees F for a half hour. Drizzle with
yeast cheese sub or sprinkle with VLF soy cheese. Serves 6.