Vegan Breakfast Bake
This Vegan Breakfast Bake is not only dairy free but it is gluten free!
Equipment
- 1 8x10 (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.