Ingredients

The following ingredients have 12 Servings
  • 20 oz Shredded Potato Hashbrowns (refrigerated or frozen and defrosted)
  • 1 Cup Chopped Mushrooms (baby portobello or white button)
  • 1 Cup Chopped Vidalia Onion
  • 1 Cup Chopped Red Bell Pepper (or any color)
  • 1 Cup Chopped Tomatoes (any kind)
  • 1 Cup Chopped Spinach (frozen or fresh)
  • 1 Tsp Minced Garlic
  • 2 Cups Vegan Cheddar Cheese Shreds (divided)
  • Chopped Scallions (to garnish)
  • 2 1/2 Cups Chickpea Flour
  • 4 Cups Water*
  • 1-2 TB Nutritional Yeast (optional)
  • 1 Tsp Turmeric
  • 1/2 Tsp Black Pepper

Instruction

  • Preheat the oven to 425°F.
  • Chop and prepare your vegetables and set them aside.
  • In a large mixing bowl, mix together your chickpea egg. The amount of liquid you need will vary so continue adding liquid until it is runny but still a bit thick. Adjust seasonings to taste.
  • In a greased large 9x13 casserole dish, layer in the hashbrowns.
  • Then add the chopped veggies and 1 cup of the vegan cheddar cheese shreds.
  • Now, Pour the chickpea egg mixture over the casserole and spread it out so everything is covered.
  • Top the casserole with the rest of the vegan cheddar and some sliced green scallions, if desired*.
  • Bake for about 30 minutes, remove and let it cool slightly before slicing into squares.