This vegan breakfast casserole uses chickpea flour and nutritional yeast to create a satisfying, protein-rich dish that works perfectly for meal prep or feeding a crowd without eggs, dairy, or meat.
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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.
Cover and refrigerate leftovers up to 4 days. Reheat individual slices in a 350°F oven for 8–10 minutes or microwave for 1–2 minutes until warm.
Yes. Prepare the full casserole, cover, and refrigerate overnight. Bake directly from the fridge, adding 5–10 minutes to the bake time.
You can substitute with gram flour or besan (same thing, different name) in a 1:1 ratio. Avoid regular wheat flour as it won't provide the same binding and nutritional profile.
Nutritional yeast adds a savory, umami flavor and B vitamins that mimic the richness of eggs and cheese without dairy.
The top should be golden brown and a toothpick inserted in the center should come out clean with no wet batter. The edges will also pull slightly from the pan.
Yes. Cool completely, cut into portions, wrap individually, and freeze up to 3 months. Reheat in a 350°F oven until warm, or microwave individual portions.
