Savory Vegan Croissant Casserole
There are many people who can’t eat breakfast right after waking up. That’s exactly why I love brunch so much! You don’t have to choose between sweet and savory treats, and the best part is that you can share everything with family or friends. If you have a brunch coming up soon, we have the perfect dish to bring: a vegan, savory croissant casserole with mushrooms, spinach, and vegan cheese. But be warned—you’ll have to be quick if you want to grab a piece for yourself!
Not only do the vegan croissants make this casserole a real showstopper, but the best part is that you don’t even have to leave the house or spend hours in the kitchen preparing the dough. Luckily, there are the MOIN Bio Croissants Vegan. And trust us—they are next level. Forget about rolling up store-bought puff pastry triangles—these frozen croissants bake up ultra-fluffy on the inside and crispy on the outside, bringing that true "fresh from the bakery" feeling straight to your home. Plus, the entire MOIN Bio range is made in Glückstadt using 100% organic ingredients, without palm oil, artificial flavors, technical enzymes, additives, or colorants. And we have to say—the name of the town (“Glück” means “happiness” in German) really fits because these incredibly fluffy croissants definitely make us happy! You can find them in plenty organic stores such like BioCompany.
How to prepare the croissants:
Since the croissant dough from MOIN Bio Backwaren is made with fresh organic yeast, you should take the frozen croissants out of the freezer the night before and place them in the fridge. This allows the dough to continue fermenting overnight, so you only need to place them on a baking sheet 10 minutes before baking. It’s the perfect teamwork: MOIN Bio Backwaren does the prep work, and you just finish baking them at home!
What if you’re short on time?
No worries! If you forgot to take the croissants out of the freezer the night before, you can simply let them thaw for 20 minutes on a baking sheet with parchment paper before baking. They’ll still turn out incredibly fluffy and delicious.
These vegan croissants are true superstars—they even won the PETA Food Award 2024 in the category of “Best Vegan Baked Good.” So, they’ve definitely earned their place in our croissant casserole, nestled between fresh vegetables, creamy vegan feta, and a delicious egg-style sauce!
Savory Vegan Croissant Casserole
Ingredients
For the Croissants:
- 5 vegan frozen croissants for baking (e.g., by MOIN Bio Backwaren
- 2 tbsp flaxseeds
- 2 tbsp light sesame seeds
- 2 tbsp sunflower seeds
- oat cream for brushing
For the Casserole:
- 2 onions
- 4 cloves of garlic
- 250 g (9 oz) brown mushrooms
- 50 g (2 oz) fresh spinach leaves
- 150 g (5.5 oz) cherry tomatoes
- 200 g (7 oz) smoked tofu
- 1 tbsp soy sauce
- 150 g (5.5 oz) vegan feta
- Salt
- Pepper
- neutral vegetable oil for frying
- chives for serving
For the Sauce:
- 200 g (7 oz) silken tofu
- 100 g (0.5 cups) vegan yogurt
- 2 tbsp chickpea flour
- 5 tbsp nutritional yeast
- 1 tsp kala namak
- 2 tsp mustard
- nutmeg
- pepper
Instructions
Thaw the vegan croissants according to the package instructions and let them rest. In a small bowl, mix flaxseeds, sesame, and sunflower seeds. Once thawed, brush the tops of the croissants with oat cream and roll them in the seed mixture. Place them in a greased baking dish.
While the croissants are thawing, finely dice the onion and garlic. Quarter the mushrooms and roughly chop the spinach. Halve or quarter the cherry tomatoes, and slowly tear the smoked tofu into small pieces.
Heat some vegetable oil in a large pan and fry the smoked tofu with a splash of soy sauce until slightly crispy. Remove from the pan and set aside. Add more oil to the pan and sauté the mushrooms for 4–5 minutes until they release moisture and turn lightly golden. Add the onion and garlic and cook for another 3–4 minutes. Stir in the chopped spinach and cook briefly until wilted. Season with salt and pepper, then set aside.
In a mixing cup, blend silken tofu, vegan yogurt, chickpea flour, starch, and nutritional yeast until smooth. Season with kala namak, mustard, nutmeg, and pepper.
Mix the spinach mixture with the cherry tomatoes, sautéed smoked tofu, and sauce. Pour everything around the croissants into the baking dish. Crumble the vegan feta on top.
Bake at 200°C / 390°F (convection) for 20–25 minutes until the croissants are golden brown. Sprinkle with fresh chives and serve warm. Enjoy!
