Vegan Breakfast Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory vegan breakfast casserole with potatoes, mushrooms, bell peppers, and a chickpea flour custard. Perfect for meal prep, brunches, or holiday mornings and entirely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 yellow potatoes (peeled and cut into ½-inch pieces (300 g/2 cups))
- ¼ tsp ground thyme
- ¼ tsp dried oregano
- ½ red or green pepper (cut into ¼-inch pieces (75 g/½ cup))
- ½ green bell pepper (cut into ¼-inch pieces (75 g/½ cup))
- 4 oz mushrooms (diced (112 g/1 ¾ cups))
- ¼ red onion (finely chopped (42 g/⅓ cup))
- 4 tsp oil (divided)
- 1 454 g pkg soft tofu or silken tofu
- 1 cup chickpea flour (117 g)
- ½ cup water (120 mL)
- ¼ cup nutritional yeast (20 g)
- 1 tsp baking powder (4 g)
- ¾ tsp garlic powder
- ¼ tsp turmeric
- ½ tsp salt or kala namak (black salt)
- ¼ tsp black pepper
At a glance
PER SERVING · TIME 72M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 1h
- Sodium
- 222mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 680mg
- Calcium
- 102mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.