November 21st, 2024
Recipes
Vegan Breakfast Casserole
Valentina P
- Difficulty
•
- Time 120"
A comforting plant-based casserole loaded with with sweet potatoes, beans, veggies, and melty non-dairy cheese. A combination of chickpea flour and water acts as the natural egg replacer.
How To MakeDiet Type: Plant-based
Shopping List
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For the Casserole
- 1 1/4 pound bag frozen sweet potato tater tots (or hash browns)
- 1 1/2 cups garbanzo flour
- 1 1/2 cups water
- 8 ounces shredded non-dairy cheese of choice (optional, Note 2)
- 1 bell pepper, diced
- 1/2 onion, diced
- 1 tablespoon olive oil
- 1 tablespoon sustainable red palm oil (optional, Note 1)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon EACH salt and pepper For the Beans
- 1 (15 ounce) can pinto or black beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Spread the frozen tots (or hash browns) evenly over the baking sheet. Roast for 30 minutes. Set aside.
- Step 2: Lower the oven heat to 375 degrees Fahrenheit.
- Step 3: In a bowl, stir together the garbanzo flour, water, garlic powder, melted palm oil, salt, and pepper. Stir until smooth and then set aside. Let the batter sit at least 10 minutes to thicken.
- Step 4: Meanwhile, prepare the vegetables. Heat the 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the onion and bell pepper. Cook until softened, about 5 minutes. Set aside.
- Step 5: Bean time. Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the drained beans and spices and cook for 2 to 3 minutes, or until the sides begin to crisp. Stir in the cooked onion and bell pepper mix. Set aside.
- Step 6: Assembly time! Grease the sides of the casserole pan. If using the hash brown option, scatter the hash browns along the bottom of the pan (wait for later if using the tater tots). Layer the bean mixture over the pan and then pour the chickpea batter over the beans. Top evenly with the tater tots and then sprinkle the cheese all over the top.
- Step 7: Cover the top of the casserole with aluminum foil and place in the 375 degrees Fahrenheit oven. Bake for 75 minutes. After 75 minutes, remove the foil and raise the temperature to 410 degrees Fahrenheit. Cook another 10 to 15 minutes, or until firm to the touch and cooked through.
- Serve: Cool before serving. Enjoy.
Recipe Notes
Note 1: Red palm oil gives the chickpea batter a golden color when baking. You can omit the oil and substitute with an equal amount of melted plant-based butter or olive oil with a pinch of turmeric.
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Vegan Breakfast Casserole
PT2H 1 1/4 pound bag frozen sweet potato tater tots (or hash browns) 1 1/2 cups garbanzo flour 1 1/2 cups water 8 ounces shredded non-dairy cheese of choice (optional, Note 2) 1 bell pepper, diced 1/2 onion, diced 1 tablespoon olive oil 1 tablespoon sustainable red palm oil (optional, Note 1) 1/2 teaspoon garlic powder 1/2 teaspoon EACH salt and pepper 1 (15 ounce) can pinto or black beans, drained and rinsed 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/2 teaspoon fennel seeds 1/2 teaspoon garlic powder salt and pepper, to taste Gluten Free Vegan 8 Servings
Ingredients:
