Chickpea flour is the secret ingredient in this tasty, savory baked breakfast dish from Jackie Sobon’s cookbook Vegan Yack Attack’s Plant-Based Meal Prep. Top it off with a dollop of dairy-free sour cream, hot sauce, and luscious slices of fresh avocado for a craveworthy brunch.
What you need:
1 tablespoon sunflower oil, divided
8 ounces frozen shredded potato hash browns
⅛ teaspoon salt
¼ teaspoon black pepper, divided
2 cups sliced bell peppers, assorted colors
1 cup sliced yellow onion
1 cup chickpea flour
⅓ cup nutritional yeast
2 tablespoons cornstarch
2 teaspoons black salt
1 teaspoon onion powder
½ teaspoon baking powder
¼ teaspoon turmeric
1¾ cups hot vegetable broth
1 (15-ounce) can black beans, drained and rinsed
What you do:
- In a 9-inch cast iron skillet or oven-safe pan over medium heat, warm 2 teaspoons oil. Add hash browns, pressing gently to flatten into an even layer. Cook until there is some browning on first side, about 6 minutes, sprinkling salt and 1/8 teaspoon pepper over top while cooking. Carefully flip hash browns onto a plate and set aside. Preheat oven to 375 degrees.
- To skillet, add remaining 1 teaspoon oil, bell peppers, and onion, and cook, stirring occasionally, until onions are nearly translucent, about 5 minutes, then remove from pan and set aside. While peppers and onions are cooking, in a large bowl, whisk together chickpea flour, nutritional yeast, cornstarch, black salt, onion powder, baking powder, and turmeric. Pour hot vegetable broth into chickpea flour mixture and whisk until combined.
- Into skillet, place hash brown patty uncooked side down, and top with black beans and pepper-onion mixture. Whisk chickpea mixture to recombine and pour over top. Place skillet in oven and bake for 35 minutes, or until top is slightly firm.
- Remove skillet from oven and let cool on a rack for 15 minutes before serving.