We’ve talked a lot about the prolific and fantastic Laura Theodore aka Jazzy Vegetarian and it’s for good reason! She’s done so much for people who already are vegetarian or vegan or want to get that way. Laura’s specialty, in my opinion, is veganizing classic dishes and and making them taste excellent!

In her new comprehensive cookbook, Veganease, Laura Theodore, the award-winning host of public television’s Jazzy Vegetarian, brings us full menu plans, shopping lists, and over 130 delicious, quick-and-easy vegan recipes, each complete with nutritional analysis. Enhanced by over 200 full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose dishes that fit into any busy schedule. Laura Theodore’s Vegan-Ease includes all you need to know to embrace cost-saving, healthy, and delicious plant-based meals for you and your family.

Laura Theodore’s Vegan-Ease features scrumptious, vegan recipes that can be prepared using ingredients found at any supermarket, like Bountiful Blueberry Bars, Ease-y White Bean Dip, White Bean and Kale Soup, Chickpea-Tomato Salad with Tofu Feta, Creamy Polenta with Spicy Cauliflower Sauce, Mac n Peas with Creamy Butternut Squash Sauce, Festive Breakfast Casserole and Peanut Butter-Chocolate Mousse.

Laura created this ultimate cookbook and guide to show how anyone can easily and economically create delectable, vegan, plant-based meals to be enjoyed by any foodie, whether omnivore, vegetarian, or vegan, offering every cook an easy, fresh approach to compassionate, mindful, and healthy eating.


* Large full-color photographs of recipes

* Comprehensive nutritional information for each recipe, compiled by registered dietitian, Mitali Shah-Bixby, MS, RD, CSSD, LDN

* Expert nutritional guidance for vegans from Julieanna Hever, MS, RD, CPT

Ease-Factor ranking for each recipe helps you plan your meals to fit your schedule

* Colorful, well laid-out presentation and comprehensive index

* Many recipes with five ingredients or less

* Full chapter devoted to stress-free holiday recipes

* Twelve full menu plans for any occasion, featuring recipes from the book

* Basic shopping lists to help cut costs at the grocery store

* Helpful cooking and lifestyle tips throughout the book

* Recipes range from lighter fare to hearty and satisfying

* Two chapters devoted to healthy, easy-to-prepare desserts and sweet treats

* Foreword by Mainstreet Vegan author, Victoria Moran

And Laura has graciously shared this Festive Breakfast Casserole because it’s not only delicious but we also recommend making it for holiday breakfasts!

Festive Breakfast Casserole

Recipe excerpt from: Laura Theodore’s Vegan-Ease

Ease Factor 2 / Makes 4 to 6 servings

This attractive casserole features eggless “eggs” and hearty potatoes, making an excellent holiday breakfast or substantial brunch entrée to serve to vegans and omnivores alike. It’s the perfect solution for serving an early day meal to overnight guests that you’d like to impress. It has a fairly long list of ingredients but takes only about 15 minutes to assemble for the oven.

  • 2½ teaspoons extra-virgin olive oil
  • 3 medium russet potatoes, baked, chilled and cut in ¼-inch slices
  • ½ teaspoon sea salt
  • ½ teaspoon smoked paprika
  • 2 cups lightly packed baby spinach, washed and dried
  • 1 block (14 to 16 ounces) extra-firm regular tofu
  • 1 teaspoon tamari
  • 1 teaspoon dried oregano
  • ½ teaspoon ground turmeric
  • 1⁄8 teaspoon cayenne pepper
  • 1 medium sweet red pepper, chopped
  • 2⁄3 cup fresh flat leaf parsley, chopped
  • 1 cup shredded vegan cheese (optional)

Preheat the oven to 400 degrees F. Lightly coat the bottom and sides of a medium-sized casserole (with 1⁄2 teaspoon olive oil. Arrange 1⁄2 of the potato slices in a single layer in the bottom of the casserole. Sprinkle 1⁄4 teaspoon of salt and 1⁄4 teaspoon of smoked paprika evenly over the potatoes. Arrange all of the baby spinach in an even layer over the potatoes.

Put the tofu, tamari, oregano, turmeric, and cayenne pepper in a medium-sized bowl and mash with a potato masher or large fork until the mixture resembles scrambled eggs. Spread the tofu mixture in an even layer on top of the spinach, patting it down slightly with a rubber spatula.

Arrange the remaining potato slices in a single layer over the tofu. Brush the potatoes with 2 teaspoons olive oil, then sprinkle 1⁄4 teaspoon of salt and 1⁄4 teaspoon of smoked paprika evenly over the potatoes. Arrange the chopped sweet red pepper over the potato slices in an even layer and then sprinkle the parsley over the top of the casserole.

Cover tightly and bake for 50 minutes. Uncover and spread the vegan cheese in the center of the casserole, if desired, leaving a 1-inch border of the red peppers and parsley around the perimeter of the casserole. Bake uncovered for 8 to 10 minutes, or until the “cheese” is melted and edge of casserole is golden brown. Put the casserole on a wire rack and let cool 10 to 15 minutes before serving.

Laura Theodore is a nationally recognized television personality, podcast radio host, celebrity PBS vegan chef, and award-winning author of five vegan cookbooks. Laura’s vegan television show, Jazzy Vegetarian, airs nationally and Laura’s podcast, Jazzy Vegetarian Radio airs live every Thursday on Unity Online Radio. Learn more at: jazzyvegetarian.com

Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet  ©Laura Theodore 2015, 2020. Reprinted by permission. More information at www.jazzyvegetarian.com. Signed copy on sale, available here. Available on Amazon here.

Amount per serving, based on 6 servings:  153 Calories; 4g Fat; 1g Saturated fat; 9g Protein; 77mg Sodium; 22g Total Carbohydrate; 3g Sugars; 3g Fiber

Nutritional Information with optional vegan cheese: Amount per serving, based on 6 servings:  213 Calories; 8g Fat; 2g Saturated fat;  9g Protein; 244mg Sodium; 27g Total Carbohydrate; 3g Sugars; 4g Fiber

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