Ingredients
Units
Scale
- 1 loaf crusty sourdough or french bread
- 2 large onions – very thinly sliced into rings
- 1/4 cup + 2 tbsp olive oil
- 4 large cloves of garlic, minced
- 4 cups purslane (or other green of your choice)
- 2 tbsp fresh basil leaves, torn
- 1 tbsp fresh thyme leaves
- 10 eggs worth of vegan scramble, mixed according to package instructions (I used The Vegg Power Scramble)
- 2 cups unsweetened soy milk (or other unsweetened non-dairy milk of your choice)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb cherry tomatoes ( on the vine make for a beautiful presentation )
- olive oil for brushing tomatoes
Instructions
- Cut stale bread in to ¾ inch cubes – if your bread is fresh, lay cubes on a baking sheet and toast in the oven at 400f degrees for 10 minutes.
- In a large skillet, heat oil over medium high heat. Add thinly sliced onions and sauté, mixing often for 2-3 minutes, then turn heat down to medium low, continuing to cook until golden and tender, about 15 minutes longer.
- Once onions are nicely caramelized, add the purslane and garlic. Cook until purslane is tender and garlic is fragrant, about 3-5 minutes.
- Add fresh thyme and basil along with a pinch of salt and pepper, stir well to combine.
- In a medium bowl, whisk vegan egg mixture with soy milk with remaining 1/4 cup olive oil along with salt and pepper.
- 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.
- Gently stir again and pour into a well greased 4 quart baking dish. (At this point you could cover and refrigerate overnight).
- Bake strata in a 400 F oven for 35 minutes, lower the heat to 375 F and continue baking 20-30 more minutes until puffed and golden.
- Allow to cool at room temperature for about 10 minutes before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
