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This absolutely stunning Vegan Breakfast Casserole will steal the show as it heads up the table with colorful garden-fresh veggies and flavors that will have you singing for joy all morning long.
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 35 minutes
Total Time 1 hour
Servings 8 servings
Calories 1kcal
Author Holly


  • 2 ½ cups garbanzo bean flour chickpea flour
  • 2 ½ cups cold water
  • 4 Tablespoons nutritional yeast
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 2 Tablespoons coconut oil divided
  • 3 garlic cloves minced
  • ½ 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


  • In medium bowl, preferably with a pour spout, whisk the garbanzo bean flour, water, nutritional yeast, chili powder, paprika, sea salt, garlic powder, and pepper until thoroughly mixed. Set aside for 10 minutes allowing the mixture to thicken slightly.
  • At this point, you can preheat the oven to 425. Place a 10" cast iron skillet in the oven to preheat as well.
  • While the oven is preheating and the batter is resting, you can cook your veggies. In a large skillet over medium heat, melt 1 Tablespoon coconut oil. Once melted, add the minced garlic and cook for 30 seconds.
  • Add red onion and bell peppers and cook for about 7-9 minutes, or until tender and onions are barely starting to caramelize. Add the cherry tomatoes and cook for about 2 minutes until they begin to soften when pressed on with a wooden spoon. Finally add in the 2-3 handfuls of spinach. Give it a quick stir. No need to wilt it completely. It will get cooked in the oven. Remove from the heat.
  • Carefully remove the preheated cast iron pan from the oven with a hot pad. Add in the remaining 1 Tablespoon of coconut oil, swirling it around to coat completely. You may need to use a paper towel a tongs to be sure it coats the entire pan.
  • Once coated, add half of the chickpea flour batter. Then add half of the vegetables. Add the remaining half of the batter and top with the remaining vegetables.
  • Bake in the oven for about 27-30 minutes, beginning to check it at about 25 minutes. You are checking the center to be sure it doesn't look wet anymore. It should look dry and cooked through completely.
  • Once cooked through, remove from the oven, set for about 5 minutes, top with microgreens and any other toppings you desire.


Calories: 1kcal