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Kale and Mushroom Strata

Kale and Mushroom Strata

  • Author: Marcus
  • Total Time: 1 hour 10 minutes plus resting time
  • Yield: 6-8 servings
  • Diet: Gluten Free

Description

This Kale and Mushroom Strata is a hearty and comforting brunch dish featuring layers of tender kale, savory mushrooms, smoked turkey bacon, and creamy plant-based cheese. Enhanced with fresh herbs, vegetarian Worcestershire sauce (natural), and a natural gelling agent, it offers a rich, layered flavor and a satisfying texture perfect for groups or meal prep.

Ingredients

Main Ingredients

  • Smoked turkey bacon: 6 slices, cooked until crisp
  • Fresh kale: 4 cups, chopped
  • Mushrooms: 2 cups, sliced
  • Plant-based cheese: 1 cup, shredded
  • Whole grain bread: 6 cups, cubed and lightly toasted
  • Eggs: 6 large
  • Milk alternative: 1 1/2 cups (such as almond or oat milk)
  • Vegetarian Worcestershire sauce (natural): 2 tablespoons
  • Fresh herbs (parsley and thyme): 1/4 cup chopped
  • Natural gelling agent: 1 teaspoon
  • Salt: 1 teaspoon
  • Black pepper: 1/2 teaspoon
  • Olive oil: 1 tablespoon, for sautéing

Instructions

  1. Prepare Your Ingredients: Cube whole grain bread and lightly toast it to help hold its shape in the custard. Rinse and chop kale, then sauté in olive oil until just tender. In the same pan, cook smoked turkey bacon until crisp and set aside. Slice and sauté mushrooms until golden brown.
  2. Mix the Egg Custard: In a large bowl, whisk together eggs, milk alternative, vegetarian Worcestershire sauce (natural), chopped fresh herbs, salt, pepper, and a small amount of natural gelling agent. This mixture will soak into the bread cubes, creating the signature strata texture.
  3. Assemble the Strata: Grease a baking dish and layer half of the toasted bread cubes. Evenly scatter half of the kale, mushrooms, smoked turkey bacon, and plant-based cheese over the bread. Repeat the layers with the remaining bread and fillings. Pour the egg custard evenly over the assembled strata, pressing gently to ensure all ingredients are submerged and well coated.
  4. Let It Rest: Allow the dish to sit for at least 30 minutes at room temperature or refrigerate overnight for the flavors to meld and the bread to fully absorb the custard. This resting time develops a moist yet firm texture.
  5. Bake to Perfection: Preheat oven to 350°F (175°C). Bake strata for 45-50 minutes or until custard is set and the top is golden brown. Let cool slightly before slicing to ensure clean pieces.

Notes

  • Toast bread lightly to prevent sogginess and add texture.
  • Do not skip the resting time; overnight soak improves flavor and custard consistency.
  • Use fresh herbs generously for brightness.
  • Cook mushrooms and kale just until tender to avoid excess moisture.
  • Allow strata to cool before slicing for neater servings.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of recipe)
  • Calories: 280
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 210mg

Keywords: Kale, Mushroom, Strata, Brunch, Plant-based cheese, Smoked turkey bacon, Vegetarian Worcestershire sauce, Gluten free, Baked strata

Find it online: https://tastysoulkitchen.com/kale-and-mushroom-strata/