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SideChef
Recipes
Dairy-Free
Vegan Summer Strata

13 INGREDIENTS • 12 STEPS • 1HR 30MINS

Vegan Summer Strata

Recipe
4.0
2 ratings
Editor's Choice
Editor's Choice
A great way to use up leftover bread. Loaded with caramelized onions, garlic combined with fresh thyme and Greek basil and those blistered cherry tomatoes release all their ripe juices onto the top of the strata – need I say more? And finally, we are just smitten with purslane!
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
A great way to use up leftover bread. Loaded with caramelized onions, garlic combined with fresh thyme and Greek basil and those blistered cherry tomatoes release all their ripe juices onto the top of the strata – need I say more? And finally, we are just smitten with purslane!
1HR 30MINS
Total Time
$2.25
Cost Per Serving
Ingredients
Servings
6
us / metric
Sourdough Bread
1
Sourdough Bread
or French Bread
Onion
2
Large Onions
very thinly sliced into rings
Olive Oil
1/3 cup
Olive Oil
divided
Garlic
4 cloves
Garlic, minced
Purslane
4 cups
Purslane
or Other green of your choice
Fresh Basil Leaf
2 Tbsp
Fresh Basil Leaves, torn
Fresh Thyme Leaves
1 Tbsp
Fresh Thyme Leaves
Powdered Egg Replacer
to taste
Powdered Egg Replacer
I used The Vegg Power Scramble, equivalent of 10 eggs
Unsweetened Soy Milk
2 cups
Unsweetened Soy Milk
or Other unsweetened non-dairy milk of choice
Salt
1 tsp
Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Cherry Tomato
3 cups
Cherry Tomatoes
Olive Oil
as needed
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
555
Fat
15.1 g
Protein
17.3 g
Carbs
88.9 g
Love This Recipe?
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Vegan Summer Strata
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
Cooking InstructionsHide images
step 1
Cut Sourdough Bread (1) in to 3/4 inch cubes - if your bread is fresh, lay cubes on a baking sheet and toast in the oven at 400 degrees F (200 degrees C) for 10 minutes.
step 2
In a large skillet, heat Olive Oil (2 Tbsp) over medium high heat. Add Onions (2) and sauté, mixing often for 2-3 minutes.
step 3
Then turn heat down to medium low, continuing to cook until golden and tender, about 15 minutes longer.
step 4
Once onions are nicely caramelized, add the Purslane (4 cups) and Garlic (4 cloves). Cook until purslane is tender and garlic is fragrant, about 3-5 minutes.
step 4 Once onions are nicely caramelized, add the Purslane (4 cups) and Garlic (4 cloves). Cook until purslane is tender and garlic is fragrant, about 3-5 minutes.
step 5
Add Fresh Basil Leaves (2 Tbsp) and Fresh Thyme Leaves (1 Tbsp) with a pinch of Salt (as needed) and Ground Black Pepper (as needed) stir well to combine.
step 6
In a medium bowl, whisk Powdered Egg Replacer (to taste) with Unsweetened Soy Milk (2 cups) with remaining Olive Oil (4 Tbsp) along with Salt (as needed) and Ground Black Pepper (as needed).
step 7
In a large bowl, add the cubed bread along with the caramelized onion mixture. Pour in the vegan egg mixture and give a gentle stir. Let stand 5 minutes.
step 8
Gently stir again and pour into a well greased 4 quart baking dish. At this point you could cover and refrigerate overnight.
step 9
Brush Cherry Tomatoes (3 cups) with Olive Oil (as needed). Place them on top of strata.
step 10
Bake strata in a 400 degrees F (200 degrees C) oven for 35 minutes.
step 11
Lower the heat to 375 degrees F (190 degrees C) and continue baking 20-30 more minutes until puffed and golden.
step 11 Lower the heat to 375 degrees F (190 degrees C) and continue baking 20-30 more minutes until puffed and golden.
step 12
Allow to cool at room temperature for about 10 minutes before slicing and serving.
step 12 Allow to cool at room temperature for about 10 minutes before slicing and serving.
Tags
view more tags
Dairy-Free
Brunch
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Greek
Vegetarian
Quick & Easy
Mediterranean
Spring
Summer
Vegetables
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