• Heat your oven to 400°F. Prepare a 9x13 baking dish by spraying with vegetable spray.

Baking Instructions:

• Make the Biscuit Dough: (See my note on using store-bought biscuits). In a food processor combine the flour, baking powder, baking soda, and salt. Pulse for a second or two to combine.
  
• Next, add the sliced vegan butter and soy buttermilk. Pulse again for several seconds to allow the mixture to combine. If it's too crumbly, add a tablespoon or two more of plant-based milk.
  
• Add Biscuit Dough to the Pan: Press the biscuit mixture into the bottom of the pan. You don't have to worry if there are bits of flour here and there. Just make sure it's evenly distributed across the bottom.
• Tofu Scramble: Prepare the Easy Scrambled Tofu according to the recipe linked above. When done, spread the finished Scrambled Tofu evenly over the top of the sausage crumbles.
  
• Add Veggie Sausage: While you're waiting for the Scrambled Tofu to cook, spread the veggie sausage crumbles evenly over the top of the biscuit layer.
• Add Veggies: Optional: Add a layer of hashbrowns
• Add Cheese: Top with shredded vegan cheese.
• Place your dish in the oven and bake for 30 minutes, until the biscuit layer appears done and the cheese is melted. Tip: Sometimes vegan cheese may take a little bit more heat to melt. If so, turn the oven up to 425°F for the last 5 minutes to coax that vegan cheese to melt.
• Remove from the oven to cool. Serve warm.

Slow Cooker Instructions:

• Line the Slow Cooker: Place parchment paper in the bottom to prevent sticking.
• Add Biscuit Layer: Roll out the biscuit dough into a thin layer and press it into the bottom of the slow cooker.
• Add Filling: Spread the cooked vegan sausage and vegetables over the biscuits, then sprinkle with vegan cheese.
• Cook: Cover the slow cooker with a towel under the lid (to absorb moisture) and cook on low for 4–5 hours, until the biscuits are cooked through.
• Serve: Use the parchment paper to lift the casserole out, slice, and serve!