breakfast casserole


– 2 1/2 cups garbanzo bean flour chickpea flour – 2 1/2 cups cold water – 4 Tablespoons nutritional yeast – 1 teaspoon chili powder – 1 teaspoon paprika – 1 teaspoon sea salt – 1/2 teaspoon garlic powder – 1/2 teaspoon ground black pepper – 2 Tablespoons coconut oil divided – 3 garlic cloves minced – 1/2 red onion thinly sliced – 2 bell peppers thinly sliced – 1 cup cherry tomatoes halved – 2-3 handfuls baby spinach – 1 cup black beans drained and rinsed – microgreens for topping optional – Other toppings that would be good: – salsa – vegan sour cream – vegan cheese – vegan parmesan


Whisk garbanzo bean flour, water, nutritional yeast, chili powder, paprika, sea salt, garlic powder, and pepper in a medium bowl.


Melt 1 tbsp coconut oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds.


Add red onion and bell peppers, cook for 7-9 minutes. Add cherry tomatoes, cook for 2 minutes. Stir in spinach and remove from heat.


Carefully remove the preheated cast iron pan from the oven, add 1 tbsp coconut oil to coat. Pour in half the chickpea batter, add half the veggies, then add remaining batter and veggies.

Tips for Making  Vegan Breakfast Casserole:

Chickpea flour may be new to you, but it’s really quite a simple one. Dried chickpeas, stone-ground into a flour. Pretty sweet, right?