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 vegan 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 1⁄8 teaspoon salt 1⁄4 teaspoon black pepper, divided 2 cups sliced bell peppers, assorted colors 1 cup sliced yellow onion 1 cup chickpea flour 1⁄3 cup nutritional yeast 2 tablespoons cornstarch 2 teaspoons black salt 1 teaspoon onion powder 1⁄2 teaspoon baking powder 1⁄4 teaspoon turmeric 13⁄4 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.
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