Description
A hearty and nutritious Vegan Breakfast Casserole packed with diced potatoes, bell peppers, onions, spinach, chickpeas, and flavorful spices. This casserole is baked to golden perfection and perfect for a wholesome morning meal that’s both satisfying and plant-based.
Ingredients
Scale
Vegetables
- 2 cups of diced potatoes
- 1 cup of chopped bell peppers
- 1 cup of chopped onions
- 1 cup of diced tomatoes
- 1 cup of spinach
Legumes & Dairy Alternatives
- 1 cup of chickpeas, drained and rinsed
- 1/4 cup of almond milk
- 1/4 cup of nutritional yeast
Oils & Spices
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Sauté Potatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes until they become tender.
- Add Vegetables and Spices: Add the chopped bell peppers, onions, and 1 teaspoon of garlic powder to the skillet. Cook for another 5 minutes, stirring occasionally, until vegetables soften.
- Combine Remaining Ingredients: Stir in the chickpeas, spinach, diced tomatoes, nutritional yeast, and almond milk. Season the mixture with salt, pepper, and 1 teaspoon of paprika, mixing well to combine all flavors evenly.
- Transfer to Baking Dish: Move the prepared vegetable and chickpea mixture to a greased baking dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is golden on top and set in the middle.
- Cool and Serve: Let the casserole cool for a few minutes before serving to allow it to firm up and enhance flavor.
Notes
- You can substitute almond milk with any other plant-based milk.
- Add your favorite herbs like thyme or rosemary for extra flavor.
- For added protein, mix in some tofu or tempeh if desired.
- Ensure potatoes are diced uniformly for even cooking.
- This casserole can be refrigerated for up to 3 days and reheated for a quick breakfast.
