During Girls Rock Camp this Summer, we had an influx of day old bagels being donated to us daily.It was awesome and fed a lot of hungry campers and volunteers. However, I ended up with most of the leftover, slightly stale bagels that we had cut in half for ease of serving. What was I to do with all these? Well, considering I was already thinking about recipes for Vegan MoFo (in the very early stages, however) I thought: VEGAN BAGEL BREAKFAST CASSEROLE!

And so, this beauty was born.

Ingredients:

• 4 large somewhat stale everything bagels, cut in half and then into chunks
• Oil cooking spray
• Vegan chive and garlic (or onion) cream cheese (I used Go Veggie vegan brand by Galaxy Foods, Daiya makes one too)-the whole container
• 3 daiya cheddar slices, broken into bits
• 1 block firm tofu
• 1 cup unsweetened hemp milk
• 1/4 tsp (or less) Indian Black Salt (the kind that smells like eggs)—this is somewhat optional to your preferences and availability of this ingredient
• 1 tsp turmeric
• 1 tsp dry mustard powder
• 1 tbsp nutritional yeast
• Heaping 1/4 tsp smoked paprika
• Salt, to taste (I used none)

Directions:

1. Spray a 13”x9” casserole dish with cooking oil spray
2. Place bagel chunks into the dish, and spray the oil again over the bagels
3. Take a butter knife and place chunks of the chive cream cheese around the bagel chunks
4. Do the same with the pieces of Daiya cheddar slice bits (refer to picture)
5. Drain and break up the tofu into a food processor, and add the hemp milk, blending until smooth
6. Add the remaining ingredients into the processor and blend until combined
7. Pour this mixture over the casserole you have assembled so far (picture)
8. Cover with foil and place in the refrigerator over night.
9. When ready to cook, preheat the oven to 350 degrees Fahrenheit, place in the oven for 45 minutes, uncover, and heat for another 5 minutes.
10. Voila! Dig in!

Reference picture for step #4

Reference step 7

A photo of the finished product!