Description
A hearty and nutritious vegan breakfast casserole packed with vegetables and plant-based protein.
Ingredients
Scale
- 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
- 1 cup of chickpeas, drained and rinsed
- 1/4 cup of nutritional yeast
- 1/4 cup of almond milk
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add diced potatoes and cook until tender, about 10 minutes.
- Add bell peppers, onions, and garlic powder. Cook for another 5 minutes.
- Stir in chickpeas, spinach, tomatoes, nutritional yeast, and almond milk. Season with salt, pepper, and paprika.
- Transfer the mixture to a greased baking dish.
- Bake in the preheated oven for 25-30 minutes, until golden and set.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add your favorite vegetables.
- This casserole can be made ahead of time and refrigerated.
- Serve with avocado or salsa for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan Breakfast Casserole