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Breakfast Casserole

Vegan Breakfast Casserole | Oil-Free + Soy-Free (No Tofu, No Chickpeas)

  • Prep Time: 15 minutes + overnight soak
  • Cook Time: 1 hour
  • Total Time: 1 hour and 15 minutes
  • Yield: 6 servings 1x

Description

This easy vegan breakfast casserole is oil-free and soy-free. This recipe is made from mung beans and contains no chickpea flour or tofu. 


Ingredients

Scale

For the “egg” mixture:

For the vegetable filling*****: 

  • 1 Yellow Onion, Diced
  • 1 Bell Pepper, Diced
  • 1/2 (8 oz.) Package of Mushrooms, Sliced
  • 1 Large Handful of Spinach or Baby Spinach (Approximately 2 Cups)
  • Pinch of Salt

Instructions

Cook the veggies:

  1. Place a large skillet or saute pan over medium heat and add a splash of water or vegetable broth. Add onions and sauté until translucent.
  2. Add in the bell pepper, mushrooms, and salt and sauté for 2 – 3 minutes until the mushrooms soften and begin to reduce in size.
  3. Add in the spinach and stir to help the spinach wilt. When the spinach has wilted, turn off the heat and add all veggies to a large bowl to cool.

Blend the “egg” mixture & bake: 

  1. Before blending, preheat the oven to 350°F.
  2. Add all ingredients to a blender and blend until smooth.
  3. Pour the “egg” mixture into the bowl with the veggies and mix to combine.
  4. Grease or line with parchment paper an 8 x 8 inch or 9 x 9 inch baking pan. Pour “egg” and veggie mixture into the baking pan and use a spatula to smooth the surface.
  5. Bake for 48 – 50 minutes. To make sure the casserole is fully cooked use a toothpick. If the toothpick comes out clean then it’s done. Serve as desired.

Notes

  • *Soaking the split mung beans: After soaking overnight the mung beans will expand to equal about 3 1/8 cups of mung beans. All of the soaked mung beans will be used for this recipe.
  • **Where to buy split mung beans: I buy split mung beans from my local Indian foods store, but if you’re not able to find them then you can order them online here.
  • ***Cashew cream: To make cashew cream add 1 cup of raw cashews to a blender along with 1 cup of hot water. Allow the cashews to soak in the hot water for 5 minutes before blending it all together.
  • ****Where to buy kala namak (black salt): Just like mung beans, I also buy black salt from my local Indian foods store, but this can also be ordered online here.
  • *****Vegetable filling: This recipe can be easily customized to include any type of filling or toppings: vegan sausage, vegan cheese, potatoes, zucchini, asparagus, broccoli, etc. (go nuts!).