I made this on a whim because I had veggies on their last legs and part of a package of tofu. Traditionally, you make strata with eggs and cheese and you bake it in the oven (here’s my mom’s recipe for a goat cheese, mushroom and asparagus strata). But here’s a vegan version that’s fast and microwaveable.
Vegan Veggie Strata
Ingredients:
- leftover sautéed zucchini and squash
- 3-4 de-stemmed leaves of kale
- 1/2 red bell pepper
- 1 cup broccoli florets
- 2 slices of bread
- 10 oz (~3/4 package) silken tofu
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp Bragg’s liquid aminos
- optional: spices to your preference (garlic, onion, paprika, cayenne pepper, etc.)
Directions: Add veggies to the bakeware.
You could really use any vegetables you have on hand (cauliflower, squash, mushrooms, asparagus, etc.) just be aware of how quickly they cook. Squash will obviously need more time to cook (as compared to mushrooms), so either pre-cook them or chop them into smaller sizes.
Because my squash and zucchini were already cooked (from this meal), I wasn’t worried about the various vegetables’ cooking times. I just made sure the broccoli florets were on the smaller side and added the kale raw, knowing it would soften up once cooked.
Next I ripped up pieces of bread and added them to throughout. You could also sub in potatoes or yams for this ingredients. Those would also make the recipe gluten free.
In a blender, combine almond milk and apple cider vinegar. Let them sit for a few minutes to curdle (sounds gross, but I promise it’s not). This creates a vegan buttermilk of sorts. Then add the tofu and Bragg’s and pulse them all together.
You could use any non-dairy milk in place of almond milk, and you could sub soy sauce for Bragg’s.
After I blended the liquids, I poured it over the veg and popped it in the micro for 5 minutes. After the first five, I observed the status and did another two. Seven minute strata!
Totally yummy. And probably one of the easiest recipes on the planet.
I’m a fan of clean food, so I didn’t add anything else, but I think adding various spices could really excite the palate.
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Wait.. I think a step or 2 got skipped. Once we mix the liquid, then what? Pour over veggies and bake? For how long?!
all fixed! thanks for pointing that out…no clue where the text vanished off to back when i first typed it, but there you have it!
Oh delish!! I could picture doing this in individual ramekins for my dinner for one!
Yum! I’ve never had a strata before,but they’re a great way to use up the veggie drawer!
Love strata’s! What a great blog Elise. I’ve been browsing through all your great recipes and lunch ideas. You are so prepared…it’s a good reminder for me to have things packed throughout my busy work day! Looking forward to reading more
thank you so so much! im glad youre enjoying reading
i love stratas and the idea of making them vegan !
Love this! I make microwave frittatas all the time, so I bet this would be even more delicious.
oh we so moved the microwave to the basement.
we don’t visit.
but the strata looks amazing, well, simply because being vegan i have NEVER had strata!!!!! looks like it would cook up pretty quickly in the regular old electric oven too (i know, the stove was here when we moved in)
LOVE! Reminds me of high school and pizza joints.
you rock! unfortunately, i still have time crunch cooking moments that require the micro. i get so nervous about all the cancerous rays im zapping into my food though. ick. i have to stop thinking about it now bc it scares me so.
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