Vegan Sourdough Breakfast Casserole
1 h 10 min
|
easy
|
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
Think frittata meets strata, no eggs required; this vegan sourdough breakfast casserole brings an eggy vibe from chickpea flour and black salt, plus toasty, crisp sourdough edges.
Loaded with garlic, smoked paprika, and melty vegan cheddar, it is perfect for make-ahead brunch or meal prep, protein-packed and crowd-pleasing without the fuss.
Ingredients (8 servings)
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Ingredients for the Base
- 6 cups artisan sourdough bread, cut into 1-inch cubes artisan sourdough bread 0.71 lb
- 1 Tbsp olive oil olive oil
Ingredients for the Veggies
- 1 Tbsp olive oil olive oil
- 1 small onion, finely chopped onion 1 ct small
- 1 red bell pepper, diced red bell pepper 1 ct
- 1 zucchini, diced zucchini 1 ct
- 1 cup baby spinach, chopped baby spinach 1.06 oz
- 1 cup mushrooms, sliced mushrooms 0.15 lb
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Chickpea Mixture
- 1½ cups chickpea flour chickpea flour 6 oz
- ¼ cup nutritional yeast nutritional yeast 1.25 oz
- 2½ cups water water
- ½ tsp ground turmeric ground turmeric 0.05 oz
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp onion powder onion powder 0.08 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp black salt black salt 0.17 oz
- ½ tsp baking powder baking powder 0.08 oz
Ingredients for Assembly
- 1 cup vegan cheddar shreds vegan cheddar shreds 4 oz
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.
How to Make Vegan Sourdough Breakfast Casserole
-
Prep the pan and dry out the bread
Heat the oven to 375 F (190 C) and lightly oil a 9x13 inch baking dish or a 12 inch cast iron skillet because we want those edges to crisp, not steam.
Toss the sourdough cubes with 1 tablespoon olive oil, spread on a sheet pan, and toast for 8 to 10 minutes until just dry at the edges so they can drink up the custard without turning mushy.
-
Cook the veggies hard
Warm 1 tablespoon olive oil in a large skillet over medium high heat and add the onion, bell pepper, zucchini, and mushrooms.
Season with the salt and black pepper and cook, stirring, until the veggies drop their liquid and start to caramelize at the edges, about 7 to 9 minutes, because water is the enemy of a crisp casserole.
Stir in the chopped spinach and cook just until wilted, then pull the pan off the heat and let excess moisture evaporate for a minute.
-
Whisk the chickpea custard
In a large bowl whisk the chickpea flour, nutritional yeast, turmeric, garlic powder, onion powder, smoked paprika, black salt, and baking powder to break up any clumps.
Slowly stream in the water while whisking until perfectly smooth and pourable, like a thin pancake batter that lightly coats a spoon.
Let the batter rest 5 to 10 minutes so the flour hydrates and the bubbles settle, then taste and adjust salt to your liking because kala namak hits differently.
-
Assemble with intention
Add the toasted bread to the oiled baking dish, scatter the sautéed veggies over, and toss lightly so the goods are evenly distributed.
Pour the chickpea batter over the top, pressing down gently with a spatula so every cube gets soaked like it owes you rent.
Fold in half of the vegan cheddar shreds and sprinkle the rest across the surface for a good melt and a little crust.
-
Bake to set and bronze
Bake on the center rack for 35 to 45 minutes until the center is set, the top is golden, and the edges are sizzling; if a knife inserted near the center comes out mostly clean, you are there.
Rotate the pan in the last 10 minutes if your oven runs hot on one side because even browning is the move.
-
Rest and serve
Let the casserole rest 10 to 15 minutes so the custard firms up and slices cleanly because we are not serving sloppy brunch in my kitchen.
Finish with a grind of black pepper, a sprinkle of chives, and hot sauce at the table if you like a little attitude with your breakfast.
Substitutions
- Chickpea flour -> Silken tofu custard
- Blend 16 ounces silken tofu with 3 tablespoons cornstarch, 2 tablespoons nutritional yeast, and 1 cup water, then season as written; the texture turns softer and more custardy with a gentle wobble, and the flavor leans creamy rather than nutty.
- Vegan cheddar -> Smoked gouda-style vegan shreds
- Swap the cheddar for a smoked gouda-style vegan cheese to double down on the smoky paprika vibe while keeping a good melt and a golden top in the same warm color family.
- Sourdough -> Gluten-free crusty loaf
- Use a sturdy gluten-free boule or baguette, cube it, and toast it a few minutes longer to dry; you will get the same tangy, toasty backbone without collapse.
Tips
- Dry bread equals crisp edges
- If your bread is fresh, cube it the night before and leave it uncovered or toast it well so it can absorb custard without turning spongy.
- Hydrate the batter
- Resting the chickpea mixture 5 to 10 minutes hydrates the flour, reduces raw notes, and gives a more cohesive set without chalkiness.
- Cook out vegetable moisture
- Push veggies past translucent to lightly caramelized so excess water evaporates, which keeps the casserole from weeping and helps the top brown.
- Use cast iron for a fierce crust
- A preheated 12 inch cast iron skillet gives you a crispy, almost fried bottom that contrasts beautifully with the tender interior.
- Kala namak is salty
- Black salt brings sulfurous eggy aroma and saltiness, so taste the batter before adding extra salt to avoid a briny result.
- Rest before slicing
- A short rest lets steam redistribute and the starch matrix set, so slices hold together like a pro and reheat better later.
Nutrition Facts *
| Energy | 788 | kcal |
|---|---|---|
| Protein | 30 | g |
| Total Fat | 14 | g |
| Carbohydrates | 132 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my casserole turn gummy in the center?
- It likely needed more bake time or drier components; toast the bread well, cook the veggies until their moisture is gone, and bake until the center is set with just a slight give.
- My batter is lumpy; what do I do?
- Whisk dry ingredients first, then drizzle in water while whisking hard, or blitz the mixture with an immersion blender for 10 seconds until silky.
- Can I assemble it the night before?
- Yes, assemble fully, cover, and refrigerate up to 12 hours, then bake cold from the fridge adding 5 to 10 minutes until the center sets.
- How do I prevent a soggy bottom?
- Toast the bread, use a metal or cast iron pan for better heat conduction, and avoid undercooking the vegetables so no extra liquid leaches into the custard.
- I do not have black salt; what can I use?
- Use regular salt plus 1 teaspoon Dijon mustard and a tiny pinch of asafoetida or a dash of sulfuric-tasting nutritional yeast to mimic the eggy vibe.
- Can I freeze leftovers?
- Yes, cool completely, slice, and wrap portions in parchment then foil, freeze up to 2 months, and reheat in a 350 F oven until hot and crisp at the edges.
Serving Suggestions
Brunch goals with this pan: serve wedges with a lemony arugula salad, pickled jalapenos, and your favorite hot sauce so every bite pops.
If you are feeling extra, dot the top with oven-roasted cherry tomatoes or a few spoonfuls of dairy-free pesto before baking for juicy bursts or herby richness that plays beautifully with the smoky paprika.
More pairings:
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