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Vegan Breakfast Bake
Lisa

Vegan Breakfast Bake

This Vegan Breakfast Bake is not only dairy free but it is gluten free!
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Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings: 6 Servings
Course: Breakfast, vegan
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 8x10 (2.7 Qt.) Baking Dish

Method
 

  1. Preheat the oven to 450°F.
  2. Grease a 8 x 10 (2.7 QT.) glass baking dish with a spray oil or a vegan margarine and set aside.
  3. Next, wash the fresh spinach and let the spinach drain while preparing the bake.
  4. Clean and chop the peppers into small pieces.
  5. Add 1 Tbsp of oil along with the chopped peppers to a medium sized skillet and saute until tender.
  6. (If adding a vegan sausage to your bake, saute this with the peppers.)
  7. Cook the corn to package directions, set aside once done.
  8. 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.
  9. Next stir in the sauteed vegetables, mushrooms, and corn to the mixing bowl.
  10. After this is well combined, add and stir in the spinach and olives.
  11. 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.
  12. Pour the batter into the greased baking dish and slide into the oven.
  13. 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.
  14. 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.
  15. When the bake is done, remove from the oven and let set for 15 minutes before cutting.
  16. Cut and serve your breakfast bake warm.
  17. Once the bake has completely cooled, cover and store in the refrigerator.
  18. Some of the flavorful condiments to serve with your Vegan Breakfast Bake are aioli, salsa, and/or a vegan sour cream.