Gluten-free vegan breakfast bake

By Alannah | Kale Mary
March 17, 2017
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Author Notes: Tell us about your recipe.Alannah | Kale Mary

Serves: 6-8

  • 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.

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