Baked hash brown breakfast Bundt/casserole

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

Ingredients

  • 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
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Instructions

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.