Baked hash brown breakfast Bundt/casserole

Dairy-free, oil-free & egg-free
Easy warm family breakfast( prep a night before)


  • 1/4 Cup green onion
  • 1/4 Cup celery ( fine chop )
  • 1 Cup mushrooms, cleaned & thinly sliced
  • 2 Cups chopped spinach
  • 2 Cups steamed potatoes (with skin) 
  • 5 Cups diced sourdough bread/ 2 buns
  • 2-3 tbs vegan cheese optional (cashew cheese recipe in highlights)
  • 1/2 tbs mustard powder
  • 1 tsp salt more salt as per taste
  • 1 Cup *vegan cauliflower (beef)crumbles (optional) 

Egg batter

  • 1.5 Cups chickpea (garbanzo bean) flour
  • 3 Cups almond milk
  • 2 tbs flaxseed powder 
  • 2 tbs nutritional yeast
  • 1/2 tsp  turmeric powder
  • 1/4 tsp black pepper
  • 1 tsp salt or as per taste
  • A pinch of nutmeg powder
  • 1 tsp  Kala namak (black salt)or as per taste   

1 cup ready crumble

  • 1 Cup grated cauliflower
  • 1/4 Cup fine chopped mushrooms
  • 1/4 Cup fine chopped onion
  • 1/4 Cup walnuts chopped
  • 1 fine chopped cloves garlic
  • 1 tbs parsley
  • 1/4 tsp oregano
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric
  • 1/4 tsp chilly powder
  • 1/4 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper or as per taste
  • 1 tsp tomato sauce
  • 1 tsp soy sauce


Method - 1st step

  • ( You can omit this step and keep the veggies raw, just mix them with everything)
    Heat a pan at medium heat. Add the onions, celery & mushrooms, dry roast them until the onions are translucent and fragrant, or about 3-4 minutes.( you can add water if need to)once cooked, add in the *vegan crumble.
    Cook for 2-3 minutes, remove from heat and add in the mustard powder and spinach (if using baby spinach then don’t cook otherwise add spinach to the mixture). Mix well and keep aside.

Method -2nd step

  • Egg- In a medium bowl, whisk together all of the ingredients/blend for the egg mixture until smooth.

Assembling- 3 step

  • Grease a Bundt cake pan/any pan and set it aside.
    In a deep pan add the cooked/raw veggies, vegan meat crumble, vegan cheese, and the egg batter.
    Mix well and pour in the baking dish, softly press it to uniform throughout the dish.
    You can bake it straight away or cover & set it in the refrigerator overnight (or at least 8 hours).
    Remove from the refrigerator & place into the oven at 350°F/ 180 C for 30 minutes on the center shelf & around 30 minutes in the lowest shelf /depending upon your oven.
    *Cool completely before serving optional garnish with parsley, cherry tomatoes, and spring onion.
    *Veggie Meat Crumbles – Vegan Ground “Meat” ( yield - 1 cup)

Crumble Method

  • Preheat oven to 180 C. Spread the parchment paper in a baking tray.
    Add all the grated & fine chopped veggies in a large bowl, add in the dry ingredients, tomato puree & soy sauce.
    Stir until the cauliflower mixture is well coated.
    Spread evenly onto a baking sheet.
    Roast in the oven for 15-20 minutes, stirring occasionally to ensure even cooking.
    Turn off the oven and allow it to sit for another 5-10 minutes.
    Remove from oven, crumbles can be used immediately or refrigerated up to 5 days. Freeze up to 3 months.