Vegan Chickpea Flour Breakfast Casserole

Say hello to easy, comforting breakfast meal prep! With just 10 minutes of prep, you can get this casserole in the oven in no time and spend that bake time getting ready for your busy day!

This casserole is completely vegan and is easy to customize based on whatever veggies you have in the fridge. The dish is hearty and comforting, and is sure to turn even the most devout egg lover into a convert.

Reasons to love this Chickpea Flour Breakfast Casserole:

• 100% Vegan
• 100% gluten free
• Oil free
• Packed with fibre and protein
• Easy to prep
• Keeps in the fridge

How to Make this Chickpea Flour Breakfast Casserole:

This recipe only takes10 minutes to prep – heck! You can speed up the process by chopping the veggies the night prior!

• Chickpea flour – a delicious, naturall gluten free source of protein
• Baking soda – this is going to make your casserole light and fluffy!
• Nutritional yeast – a hidden source of protein and fibre
• Kala Namak – this is the secret to many vegan breakfast recipes. It’s a sulphurous rock salt popular in many Asian cuisines that has a pungent, eggy taste and smell to it!
• Vegetables – this is where you get to have fun and use whatever veggies you like! I tend to make this recipe towards the end of the week, before I go grocery shopping, so I can clean out any leftover veggies in the fridge.

Instructions:

1. Spray your dish of choice to prevent sticking, and then cover the bottom of the dish with frozen hash browns.
2. Mix the water, chickpea flour, nutritional yeast, baking soda and spice until a well-combined, smooth mixture forms.
3. Chop your veggies and mix them into the chickpea flour mixture.
4. Pour mixture over frozen hash browns before sprinkling on vegan cheese.
5. Bake at 350 for 30 – 35 minutes until a toothpick comes out clean!

Storage:

This Chickpea Flour Breakfast Casserole keeps in the fridge for about 5 days in an air-tight container. To reheat, you can warm up in the microwave or, what I like to do it toss it in the air fryer for 2-3 minutes. I love to serve mine with Sriracha.

Print Recipe

Vegan Chickpea Flour Breakfast Casserole

Author: Caity Rose

Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Cooking Temp: 350  C Servings: 8 Calories: 166

Description

This easy-to-throw-together breakfast bake is perfect for meal prep and can be changed depending on what veggies you prefer/have on hand!

Casserole base

Servings

• 6 hashbrown patties (Can sub for a base of shredded hashbrowns, use enough to cover bottom of dish.)
• 2 cups chickpea flour
• 2.5 cups water
• 1 tsp baking soda
• 1 tbsp nutritional yeast
• 0.5 tsp paprika
• 0.5 tsp cumin
• 0.5 tsp kala namak (Black salt for eggy flavour)

Add-ins

• 0.5 cup mushrooms, chopped
• 0.5 cup bell peppers, chopped
• 0.5 cup red onion, chopped
• 0.5 cup tomatoes, chopped
• 0.5 cup vegan cheese (I like tex mex best!)

Instructions

1. Preheat oven to 350 degress celcius and grease your baking dish

1. Place frozen hash browns in your casserole dish so they cover the bottom

   

1. Mix 2 cups of chickpea flour with 2.5 cups of water, baking soda, nutritional yeast, and spices. Whisk until smooth and combined.

   

1. Chop all of your veggies and then add them to the chickpea flour mixture. Stir until combined and then pour over hash browns in your casserole dish.

   

1. Top with shredded cheese and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

   

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 166kcal

% Daily Value *

Total Fat 4g7%

Saturated Fat 0.3g2%

Sodium 212.3mg9%

Total Carbohydrate 22g8%

Dietary Fiber 4g16%

Sugars 4.7g

Protein 6.8g14%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Breakfast, vegan breakfast, breakfast casserole, chickpea flour,