Gluten-Free Vegan Breakfast Bake Recipe

Name: Gluten-Free Vegan Breakfast Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chickpea flour; 1/2 cup lukewarm water; 1 pinch salt and pepper; 1 tablespoon EVOO; 2 tablespoons tomato paste; 1/3 cup water; 1 teaspoon dried oregano; 1 tablespoon dried thyme; 1 tablespoon garlic powder; 2 cups cooked black beans; 1 cup baby spinach; 4 tomatoes, quartered; 1 small red onion, finely chopped; 1/2 small red capsicum, finely chopped; 10 hash browns/tater tots (or more!)*; 1/2 cup shredded Notzarella; 1/2 avocado, to serve; 1 pinch sumac, to serve

Servings: persons

1/2 cup chickpea flour
1/2 cup lukewarm water
1 pinch salt and pepper
1 tablespoon EVOO
2 tablespoons tomato paste
1/3 cup water
1 teaspoon dried oregano
1 tablespoon dried thyme
1 tablespoon garlic powder
2 cups cooked black beans
1 cup baby spinach
4 tomatoes, quartered
1 small red onion, finely chopped
1/2 small red capsicum, finely chopped
10 hash browns/tater tots (or more!)*
1/2 cup shredded Notzarella
1/2 avocado, to serve
1 pinch sumac, to serve

1
Preheat oven to 220 degrees C.
2
Whisk chickpea flour, lukewarm water, salt and pepper and olive oil in a small bowl and set aside.
3
Mix tomato paste with water, dried oregano, thyme and garlic in a large bowl then add black beans, baby spinach, tomato quarters, red onion and capsicum, stirring through until all combined.
4
Pour contents of bowl into a stainless steel baking dish then pour the chickpea flour batter over evenly. This adds a bit of extra protein and helps further bind the bake.
5
Place your hash browns on top and push them into the bake a little, then sprinkle Notzarella over everything.
6
Cook in the oven for 30 mins. Let cool slightly before slicing and serving with avocado and a pinch of sumac.
7
* Not sure how to make hash browns? Boil 4-5 medium to large sized potatoes until soft all the way through. Let them cook slightly and mash them in a large mixing bowl. Then add salt, pepper, dried thyme and 1 tbsp gf all purpose flour. Mix and mould into shape then deep fry until golden.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup chickpea flour, 1/2 cup lukewarm water, 1 pinch salt and pepper, 1 tablespoon EVOO, and more.

Yes, Gluten-Free Vegan Breakfast Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten-Free Vegan Breakfast Bake

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