DELICIOUS VEGAN BREAKFAST CASSEROLE

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[{"selector":"#anim-6def1d33-687c-41a3-9782-a67876daa398","keyframes":{"opacity":[0,1]},"delay":600,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Delicious vegan breakfast casserole. Easy to make, high protein vegan breakfast idea. This vegan egg bake has zero cholesterol and is delicious. Easy to meal prep and store in the freezer. Satisfying vegan brunch recipe. Curved Arrow Scribbled Underline Learn more

[{"selector":"#anim-8307f272-9a94-46c0-b769-68ed8544b74b","keyframes":{"opacity":[0,1]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8c104b22-0ae0-451b-bf35-9b4b7a6d215d","keyframes":{"transform":["translate3d(-175.64103%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Prep Time: 10 MIn Vegan egg batter – 1 cup dry yellow split mung beans (also called moong dal – soaked over night) – 1 cup aquafaba (water from a can of chickpeas) – ½ cup water (in addition to the 1 cup of aquafaba ) – 2 tbsp vegan butter or neutral oil – ½ tsp salt – 1 tsp garlic powder – 1 tsp onion powder – ¼ tsp turmeric – 3 tbsp nutritional yeast – ½ tsp black salt (kala namak) Cook Time: 60 Min Ingredients White Scribbled Underline

[{"selector":"#anim-e673d973-4977-40d3-991f-6d114b07648f","keyframes":{"opacity":[0,1]},"delay":600,"duration":1200,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] WHAT PEOPLE ARE SAYING This was absolutely delicious. My whole family loved it. This made for a really nice Sunday brunch. -Brenda Molieu Curved Arrow Learn more

1

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2

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3

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4

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5

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RECIPE TIPS

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DELICIOUS VEGAN BREAKFAST CASSEROLE

1

Soak the beans

2

Blend the egg batter

3

Saute casserole fillings

4

Layer the casserole

5

Bake

RECIPE TIPS

- Make sure to use split yellow mung beans - This can be used as a breakfast burrito or sandwich filling as well. -This freezes well for up to 6 months.

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