If feeding mom is part of your breakfast or brunch plans this Mother’s Day, bake her this golden, bubbling Vegan Cheesy Croissant Casserole and watch her swell with pride at what an amazing cook you turned out to be. Even better, you don’t really have to be an amazing cook (although I am certain you are). If you can lay your hands on vegan croissants, you can mix this one up in less than 20 minutes. Promise. Then let the oven do all the work. If you can’t find vegan croissants, you can use something like Pilsbury crescent rolls, which are accidentally vegan, although you will need to bake them up first. I also added some vegan Italian sausage into this casserole for texture and protein, and some veggies – zucchini and a bell pepper. Over all of the goodness went a cheesy cashew milk sauce (you can use a nut-free milk for a nut-free dish). This casserole is simply, incredibly delicious. The croissants and the sauce and the veggies and the vegan sausage and the herbs melt into each other as they bake and what you get in each forkful is an explosion of flavors and textures. There’s gooey and creamy and cheesy and chewy, and there’s just that little hit of spice from the black pepper and garlic. Check to get new recipe updates by email.
I couldn’t stop eating it straight out of the baking dish. In fact, that reminds me I need to warn you: this is so good, you might not want to make it too early, or mom will probably have to go hungry. Happy Mother’s Day!
More vegan casserole recipes
One-Pot Vegan Tater Tot Casserole Vegan Hash Brown Casserole Vegan French Toast Casserole Easy, Cheesy Vegan Dinner Bake Vegan French Fry Casserole
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