Vegan Breakfast Casserole

Whisk the chickpea flour, water, nutritional yeast, and powdered seasonings together until thoroughly combined. Set aside for about 10 minutes to allow the mixture to thicken slightly.

Preheat the oven to 425°F and place the cast iron skillet inside.

In another pan, melt a tablespoon of coconut oil, then cook the minced garlic for about 30 seconds.

Add the red onion and bell peppers. Continue cooking for 7 to 9 minutes or until the onions barely start to caramelize and the bell peppers are tender.

Add the cherry tomatoes and cook for about 2 minutes or until they begin to soften.

Add the spinach and give everything a quick stir. No need to wilt the greens as they'll get cooked in the oven. Remove the veggies from the heat.

Remove the preheated cast iron skillet from the oven.

Add the remaining coconut oil, swirling it around to coat the skillet completely.

Pour in half of the chickpea flour batter, then add half of the vegetables.

Add the remaining batter and top with the remaining vegetables.

Bake the casserole for 27 to 30 minutes. At 25 minutes, you can check if the center is no longer wet.

Once cooked through, remove from the oven and let cool for 5 minutes before serving with microgreens.