Weekend brunch is my absolute favorite part of the week and cooking it is probably the most relaxing, but I really love cooking and hope with my recipes you do too. This delicious plant-based casserole is super satisfying for both, vegans and meat eaters 👌🏻
Save this recipe for your next weekend brunch 💚
🍽 Serves 4-5
🕘 40-45 minutes
Ingredients:
4 bagels (I used my fav The Everything bagel @abesbagels )
6 vegan chorizo sausages (I used @plantfoodsnz )
2 cups of chickpea flour (I used @freshlifefood)
2 cups of warm water
½ tsp of salt
1 tsp of garlic powder
1 red onion (chopped)
1 cup of cherry tomatoes (halved)
1 green capsicum/ bell pepper (chopped)
¾ cup of vegan cream cheese (recipe on my website/or store-bought)
1/3 cup of vegan parmesan (recipe on my website/or store-bought)
½ cup of chives to serve
½ Tbsp extra virgin olive oil
Instructions:
Start with making the chickpea flour mix to let it set while you prep other ingredients: In a medium bowl, add chickpea flour, salt, garlic powder, and any additional seasoning you desire. Pour in warm water and whisk until very well combined. Set aside.
Chop the bagels and the vegan chorizo sausages into bite-size pieces. Heat a large frying pan to medium with a drizzle of extra virgin olive oil. Place the sausages and fry for approx. 5 minutes, stirring occasionally. Add a big pinch of salt.
In the meantime, prepare vegetables: chop the red onion, green capsicum/bell pepper, and chives. Cut cherry tomatoes into halves. Preheat the oven to 200’C.
In an oven dish/casserole dish, place pieces of bagels and drizzle with olive oil. Mix using your hands. Add fried vegan chorizo and spread. Add the vegetables.
Pour the chickpea flour mixture over the ingredients. Using a tablespoon, place cream cheese. Sprinkle vegan parmesan.
Bake for 30 minutes.
Remove from the oven and serve immediately topped with chopped chives and some more plant-based cream cheese or sour cream 👌🏻
Enjoy! 💚
