Vegan Breakfast Casserole

This vegan breakfast casserole is completely eggless and gluten-free! Perfect for Christmas breakfast or whenever you're craving something hearty and savory, this casserole recipe is simply delicious and loaded with fresh vegetables like broccoli, mushrooms, and juicy tomatoes.

5 from 1 vote

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Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: people

Calories: 147kcal

Author: Sarah McMinn

Ingredients

½ white onion, chopped
1 ½ cup broccoli florets, chopped
1 ½ cup button mushrooms, sliced
½ cup cherry tomatoes, sliced
2 cups chickpea flour
2 ½ cup water
1 tablespoon olive oil
2 teaspoons Italian seasoning
1-2 teaspoons salt
¼ teaspoon ground pepper

US Customary - Metric

Instructions

Preheat the oven to 350F and oil a 9x7inch baking dish.
Chop the onion and broccoli and slice the mushrooms and cherry tomatoes. Add the chopped vegetables to the prepared baking dish, spreading them evenly along the bottom.
In a bowl add the chickpea flour, water, Italian seasoning, salt, and black pepper. Mix well until smooth. Pour the chickpea flour mixture on top of the veggies.
Bake for 35-45 minutes until edges are golden and the top feels mostly set. Let cool for 10-15 minutes before serving.

Notes

Serving and Storing – Serve this breakfast casserole warm with vegan parmesan cheese or mozzarella for extra flavors. Store the leftover casserole in an airtight container in the refrigerator for four days. When ready to eat the leftovers, warm the casserole in the microwave for a minute or two or in an oven at 325°F for 15 minutes.

Make in Advance - To make ahead, assemble the casserole ingredients. Cover in plastic wrap and place in the refrigerator for up to 24 hours before baking.

Recipe Tips

Add some heat to this casserole by topping with sliced jalapeños or incorporating cayenne pepper or red chile flakes into the casserole.
Add more protein and flavor to this recipe by adding spicy vegan breakfast sausage to this recipe. I like to use the Impossible brand.
Switch up the veggies and use bell peppers, cauliflower, asparagus, sweet potatoes, butternut squash, eggplant, fresh spinach, and more.

Frequently Asked Questions

Can I use something other than chickpea flour? Unfortunately no. Chickpea flour has serious binding powder, similar to that of eggs, which gives the casserole its structure. It also is completely flavorless meaning it won't affect the taste of the casserole itself.

Nutrition