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Vegan Breakfast Casserole (Gluten-Free, Allergy-Free)
STRENGTH AND SUNSHINE14Ingredients
40Minutes
220Calories
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Ingredients
US|METRIC
12 SERVINGS
- 20 oz. hashbrowns (Shredded Potato, refrigerated or frozen and defrosted)
- 1 cup chopped mushrooms (baby portobello or white button)
- 1 cup Vidalia onion (Chopped)
- 1 cup red bell pepper (Chopped, or any color)
- 1 cup chopped tomatoes (any kind)
- 1 cup spinach (Chopped, frozen or fresh)
- 1 tsp. minced garlic
- 2 cups vegan cheddar cheese (Shreds, divided)
- scallions (Chopped, to garnish, optional)
- 2 1/2 cups chickpea flour
- 4 cups water
- 2 Tbsp. nutritional yeast (optional)
- 1 tsp. turmeric
- 1/2 tsp. black pepper
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium180mg8% |
| Potassium580mg17% |
| Protein7g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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