Ever wondered if you could use small pieces of vegetables that are laying around in your fridge and transform them into a delicious, nutritious, and easy-to-put-together casserole dish? You can! And in this case, we are making a delicious breakfast casserole that can be made or prepared the day before!

Enough chitchat! Here is the recipe!


• 1 1/2 cup chickpea flour
• 1/2 cup of oatmeal or oatmeal flour
• About 1 1/2 cups of unsweetened plant milk
• 2 tsp baking powder
• 1 teaspoon garlic powder
• 1 tablespoon of nutritional yeast
• 1 teaspoon of lemon, lime, or apple cider vinegar
• 1 1/2 teaspoons of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of chopped or shredded vegan sausage (optional)
• 1/2 cup of red bell pepper, chopped
• 1/2 onion, chopped
• 1/3 cup of frozen peas, thawed
• 1 cup of sliced zucchini
• 1/3 cup of carrots, shredded
• Chopped fresh parsley to taste
• 4-6 cherry tomatoes
• 1 tablespoon of olive oil or vegan butter


  • 1.
    Add all the listed ingredients up until the black pepper, baking powder, and lemon to a large bowl, and mix to combine. Cover and put it in the fridge for about 30 minutes.
  • 2.
    Preheat the oven to 185C / 365F.
  • 3.
    Grease an 8 x 8 inches baking dish, add all the vegetables, then pour the batter on top, spreading it uniformly.
  • 4.
    Place the cherry tomatoes on top of the batter, then put the casserole in the oven for about 35 - 40 minutes.
  • 5.
    OBS: You can mix and change the vegetables, the goal here is to use whatever you have left in your fridge. Some of the vegetables I have used and loved are shredded cabbage, finely diced potatoes, sauteed mushrooms, spinach and kale (cooked and water-squeezed), green beans, deseeded tomatoes, and sweet potatoes.
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