Vegan Sourdough Breakfast Casserole
1 h 10 min
|
easy
|
lactose-free,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 45 min | 1 h 10 min |
Introduction
This cozy vegan sourdough breakfast casserole is savory, cheesy, and deeply satisfying, thanks to tangy bread and a chickpea "egg" base.
It is packed with colorful veggies, plenty of plant-based protein, and that classic brunch flavor from smoked paprika and nutritional yeast.
Prep it ahead for an easy weekend breakfast, holiday brunch, or a make-ahead option for busy weekday mornings.
Ingredients (8 servings)
Ingredients for the Base
Ingredients for the Veggies
Ingredients for the Chickpea Mixture
Ingredients for Assembly
Ingredient Notes *
- Black salt: Black salt (kala namak) is a South Asian mineral salt with a distinct sulfurous, egg-like flavor, often used in vegan cooking to mimic eggs. If unavailable, it can be approximated by blending fine sea salt with a pinch of turmeric, garlic or onion powder, and optionally food-grade sulfur powder.
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How to Make Vegan Sourdough Breakfast Casserole
-
Prep the pan and toast the sourdough
Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.
Toss the sourdough cubes with 1 tablespoon olive oil until every piece looks lightly coated.
Spread the cubes in an even layer on the baking dish and bake for 10 to 12 minutes.
You want the bread just starting to crisp on the edges so it holds texture in the casserole.
-
Cook the veggie mixture
Warm 1 tablespoon olive oil in a large skillet over medium heat.
Add the chopped onion, red bell pepper, zucchini, and mushrooms, and cook until softened, about 7 to 9 minutes.
Stir in the spinach, salt, and black pepper, and cook until the greens are just wilted.
Remove the skillet from the heat so the veggies stop cooking while you mix the chickpea batter.
-
Make the chickpea custard mixture
In a large bowl, whisk together the chickpea flour, nutritional yeast, turmeric, garlic powder, onion powder, and smoked paprika.
Add the black salt and baking powder, then slowly pour in the water while whisking until completely smooth.
The mixture should resemble a thin pancake batter that pours easily but still feels creamy.
Let the batter rest for 5 minutes so the chickpea flour hydrates and thickens slightly.
-
Combine the bread, veggies, and custard
Add the warm sautéed veggies to the toasted sourdough cubes in the baking dish and gently toss.
Pour the chickpea batter evenly over the bread and vegetables, pressing down lightly to help everything soak.
Let the casserole sit for about 10 minutes so the liquid can absorb into the bread.
-
Top with vegan cheese and bake
Sprinkle the vegan cheddar shreds evenly over the top of the soaked casserole.
Bake uncovered at 350°F for 30 to 35 minutes, until the center feels set and the top looks golden.
If the top browns too quickly, lay a piece of foil over the dish during the last minutes.
-
Rest, slice, and serve
Remove the casserole from the oven and let it rest for 10 to 15 minutes.
This rest time helps the chickpea custard firm up so slices hold together nicely.
Slice into squares and serve warm, with hot sauce or fresh herbs if you like.
Substitutions
- Replace sourdough bread with sturdy gluten-free bread
- Use a rustic gluten-free loaf with some chew so the cubes keep structure and the casserole does not collapse.
- Replace vegan cheddar shreds with vegan pepper jack shreds
- Pepper jack adds gentle heat and extra flavor while still melting nicely and keeping that classic cheesy brunch vibe.
- Replace mushrooms with extra zucchini and bell pepper
- This swap keeps the casserole colorful and hearty while avoiding mushrooms for picky eaters or anyone with texture issues.
Tips
- Use day-old or lightly dried bread
- Slightly stale sourdough absorbs the chickpea custard better, giving you a tender interior with a pleasantly chewy top.
- Adjust black salt to your taste
- Black salt is strong and very eggy, so start with the recipe amount, then add a tiny pinch next time.
- Check doneness with a gentle jiggle
- When the casserole looks golden, gently shake the pan; the center should move slightly but not slosh.
- Make it ahead for busy mornings
- Assemble everything except the cheese, cover, and refrigerate overnight, then add cheese and bake straight from the fridge.
- Let it cool before slicing neat squares
- Cooling time lets the chickpea mixture finish setting, so pieces cut cleanly instead of falling into soft chunks.
Nutrition Facts *
| Energy | 276 | kcal |
|---|---|---|
| Protein | 12 | g |
| Total Fat | 6 | g |
| Carbohydrates | 43 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my casserole turn out soggy?
- The bread may have been too soft or fresh, so it could not absorb the custard properly. Next time, toast the cubes a bit longer and let the assembled casserole rest so the liquid soaks in. Also avoid covering it tightly while baking because trapped steam keeps the texture wet.
- Can I assemble this the night before?
- Yes, you can assemble the casserole, cover it, and refrigerate it for up to twelve hours. In the morning, uncover, add the vegan cheese, and bake, adding five to ten extra minutes if needed.
- Can I freeze leftovers and how should I reheat them?
- Yes, cool leftover squares completely, then wrap them well and freeze for up to two months. Reheat covered in a 350°F oven until hot in the center, or microwave individual pieces until warmed through.
- What if I do not have black salt?
- You can use regular sea salt instead, though the casserole will taste less like traditional eggy breakfast bakes. To boost savory flavor, add another teaspoon of nutritional yeast or a dash of soy sauce.
- How can I add more protein to this casserole?
- Fold in cooked vegan sausage crumbles or seasoned tofu cubes with the veggies before pouring over the chickpea custard. You can also sprinkle hemp seeds or extra nutritional yeast on top for a subtle boost.
Serving Suggestions
This vegan sourdough breakfast casserole brings cozy diner vibes to your table without any eggs or dairy.
Pair it with a bright fruit salad or roasted potatoes to balance the rich, savory flavors.
For a fun twist, layer in roasted jalapeños or dollops of salsa for spicy, brunch-friendly heat.
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