Name: Vegan Breakfast Bake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 Cups Chickpea Flour; 2 tsp Minced Garlic; 1 tsp Onion Powder; 1/2 tsp Ground Turmeric; 2 tsp Mustard (I use a yellow mustard. Use your favorite mustard.); 1/2 tsp Baking Powder; 3 Tbsp Apple Cider Vinegar; 1 tsp Salt; 1/4 tsp Ground Pepper; 1 Cup Water; 1 Cup Unsweetened Plain Almond Milk (Or a milk alternative of your choice.); 1 1/2 Cup Cooked Corn; 1 Can Button Mushrooms (Or any variety of mushroom. You can use fresh, canned, or frozen mushrooms.); 1 Sweet Bell Pepper (I used half a yellow and half of a red bell pepper. Use your pepper of choice.); 2 Cups Spinach (Fresh or frozen.); 2 Tbsp Oil (I like to use olive or avocado oil in this recipe. Use your favorite oil.); 1/4 Cup Olives (I like to use both black and green olives in my bake. Olives are optional. ); 1 Package Vegan Sausage (Optional); 1 Package Vegan Shredded Cheese (Optional)

Last Updated on June 30, 2024

This Vegan Breakfast Bake is not only dairy free but also gluten free!

A simple eggless bake that is packed full of veggies and flavor!

It is your choice to follow my recipe or customize to your families taste.

Below are a few different ideas for this breakfast bake that you may like to give a try.

A Vegan Sausage alternative – There are so many different brands out there you can try. But you do not have to use this at all, I do not have any meat alternatives in my bake.

A Vegan Cheese alternative – Again there are so many different brands out there and many different types of cheese alternative flavors as well. Try experimenting with different types and brands. I did not use any cheese alternative in my bake.

You can also add different seasonal vegetables to this bake each time you make it.

So don’t be afraid to customize! There really is no limit!

Ingredients needed for this breakfast bake

Chickpea Flour – This high protein and high fiber flour is the perfect replacement of the egg. I love the slightly buttery and nutty flavor of this flour.
Mustard – I used a yellow mustard in this recipe. Use your favorite mustard.
Minced Garlic – This is optional. It also can be substituted with garlic powder.
Baking Powder – The baking powder helps the bake rise, along with making the bake light and fluffy.
Vinegar – I used apple cider vinegar in this recipe. This helps along with the baking powder to make the bake rise and also add a little tang to the recipe.
Plant Based Milk – Use your favorite plant based milk. I added a unsweetened plain almond milk to this recipe.
Seasonings – I added onion powder, ground turmeric, salt, and pepper to this bake.
Water
Corn – I always add cooked corn to this bake. I love the texture and sweet flavor of the corn in this recipe.
Mushrooms – Any variety of mushroom can be used in this recipe. I have used white button, shiitake, crimini, and the portabello mushroom. The mushrooms can be canned, frozen, or fresh mushrooms.
Olives – I like to use both the green and black olives in this recipe, these are optional.
Peppers – I used a mix of sweet bell peppers in this recipe, red, orange, or yellow. Switch it up with a hot pepper or other peppers of choice.
Spinach – Fresh or frozen spinach can be used.
Oil – Use your favorite oil. I used a olive or avocado oil in my bake.
Vegan Sausage – Optional.
Vegan Shredded Cheese – Optional.

How to make this Vegan Breakfast Bake

Preheat the oven to 450°F.

Grease a 8 x 10 (2.7 QT.) glass baking dish with a spray oil or a vegan margarine and set aside.

Next, wash the fresh spinach and let the spinach drain while preparing the bake.

Clean and chop the peppers into small pieces.

Add 1 Tbsp of oil along with the chopped peppers to a medium sized skillet and saute until tender.

(If adding a vegan sausage to your bake, saute this with the peppers.)

Cook the corn to package directions, set aside once done.

In a medium mixing bowl, add and mix together the chickpea flour, onion, garlic, turmeric, baking powder, salt and pepper, mustard, vinegar, oil, water and milk.

Next stir in the sauteed vegetables, mushrooms, and corn to the mixing bowl.

After this is well combined, add and stir in the spinach and olives.

If adding a vegan shredded cheese, add half the bag to the batter and save the other half for the top of the bake before baking.

Pour the batter into the greased baking dish and slide into the oven.

Bake for about 50 to 60 minutes, check the bake by inserting a tooth pick in the center. It should come out clean when done.

Baking times can vary, so if the bake is not done in 60 minutes, continue baking, and check every 5 to 7 minutes until done.

When the bake is done, remove from the oven and let set for 15 minutes before cutting.

Cut and serve your breakfast bake warm.

Once the bake has completely cooled, cover and store in the refrigerator.

Some of the flavorful condiments to serve with your Vegan Breakfast Bake are aioli, salsa, and/or a vegan sour cream.

Vegan Breakfast Bake

Lisa

This Vegan Breakfast Bake is not only dairy free but it is gluten free!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Breakfast, vegan

Cuisine American

Servings 6 Servings

Equipment

1 8×10 (2.7 Qt.) Baking Dish

Ingredients

2 Cups Chickpea Flour
2 tsp Minced Garlic
1 tsp Onion Powder
1/2 tsp Ground Turmeric
2 tsp Mustard I use a yellow mustard. Use your favorite mustard.
1/2 tsp Baking Powder
3 Tbsp Apple Cider Vinegar
1 tsp Salt
1/4 tsp Ground Pepper
1 Cup Water
1 Cup Unsweetened Plain Almond Milk Or a milk alternative of your choice.
1 1/2 Cup Cooked Corn
1 Can Button Mushrooms Or any variety of mushroom. You can use fresh, canned, or frozen mushrooms.
1 Sweet Bell Pepper I used half a yellow and half of a red bell pepper. Use your pepper of choice.
2 Cups Spinach Fresh or frozen.
2 Tbsp Oil I like to use olive or avocado oil in this recipe. Use your favorite oil.
1/4 Cup Olives I like to use both black and green olives in my bake. Olives are optional.
1 Package Vegan Sausage Optional
1 Package Vegan Shredded Cheese Optional

Instructions

Preheat the oven to 450°F.
Grease a 8 x 10 (2.7 QT.) glass baking dish with a spray oil or a vegan margarine and set aside.
Next, wash the fresh spinach and let the spinach drain while preparing the bake.
Clean and chop the peppers into small pieces.
Add 1 Tbsp of oil along with the chopped peppers to a medium sized skillet and saute until tender.
(If adding a vegan sausage to your bake, saute this with the peppers.)
Cook the corn to package directions, set aside once done.
In a medium mixing bowl, add and mix together the chickpea flour, onion, garlic, turmeric, baking powder, salt and pepper, mustard, vinegar, oil, water and milk.
Next stir in the sauteed vegetables, mushrooms, and corn to the mixing bowl.
After this is well combined, add and stir in the spinach and olives.
If adding a vegan shredded cheese, add half the bag to the batter and save the other half for the top of the bake before baking.
Pour the batter into the greased baking dish and slide into the oven.
Bake for about 50 to 60 minutes, check the bake by inserting a tooth pick in the center. It should come out clean when done.
Baking times can vary, so if the bake is not done in 60 minutes, continue baking, and check every 5 to 7 minutes until done.
When the bake is done, remove from the oven and let set for 15 minutes before cutting.
Cut and serve your breakfast bake warm.
Once the bake has completely cooled, cover and store in the refrigerator.
Some of the flavorful condiments to serve with your Vegan Breakfast Bake are aioli, salsa, and/or a vegan sour cream.

Keyword bake, breakfast, breakfast bake, dairy-free, eggless, gluten-free, plant based, plantbased, recipe, vegan, vegan breakfast bake

Vegan Breakfast Bake