This Gluten Free Vegan Egg Breakfast Casserole Recipe is a wonderful breakfast when you want a good hearty breakfast! It’s also great when you are searching for egg replacements in your diet! The prep time for this meal is only 10 min. and the cook time is only 35 minutes.

Ingredients below to make the Gluten Free Vegan Egg Breakfast Casserole Recipe:   

• 3 tsp. of olive oil
• 3 c. of unsweetened, allergy-free, non-dairy milk
• 1 14-ounce  block of extra firm tofu
• 2½ c. of gluten-free chickpea flour
• 2 tbsp. of lemon juice, preferably from a lemon
• 2 tbsp. of nutritional yeast
• 1½ tsp. of salt
• 1½ tsp. of garlic powder
• 1 tsp. of mustard powder
• ¾ tsp. of ground turmeric
• ½ med. yellow onion, diced
• 1 red bell pepper, diced
• 1 16-ounce bag of frozen vegan hash browns
• 4 green onions, chopped (use both the green and white parts)
• Black pepper for taste
• Your favorite gluten-free, vegan bacon, chopped. The amount will vary.

Instructions below to make the Gluten Free Vegan Egg Breakfast Casserole Recipe:   

Start by preheating your oven to 400°F. The cover your 9×13 in. baking dish with about 2 tsp. of olive, use more if needed.

Place your extra firm tofu on a flat strainer to let water drip out, push a few time to help push water out. Then place tofu in a blender. Also add the vegan milk, gluten-free chickpea flour, lemon juice, nutritional yeast, salt, garlic powder, mustard powder, turmeric, and pepper to the blender and blend all ingredients until smooth. Then, pour the mixed ingredients into a large bowl.

Next, heat 1 tsp. Of olive oil in a large frying pan using medium heat. Add in your chopped onion, bell pepper, and sauté until the vegetables are just about tender. Pour the tender veggies into the bowl and place your frying pan back on the stove top. Next, add your vegan hash browns to the frying pan and cook for about 5 minutes or until completely thawed and have turned a golden color. Then add the hash browns to the bowl as well.

Add your chopped bacon to the bowl and stir all ingredients together until combined. Pour the ingredients into your 9×13 inch baking dish and sprinkle the green onions over the top of everything. Bake your casserole for 35 minutes or until firm, use a toothpick to test.

Remove the vegan egg casserole from your oven and let it sit for 5 to 10 minutes before serving. Leftovers are good for 4-5 days!

Enjoy!

The post Gluten Free Vegan Egg Breakfast Casserole Recipe appeared first on Weekly Living.

Ingredients below to make this Homemade Fries Recipe:

• Olive oil for cooking pan
• 1 peeled russet potato per person (you may choose to leave the peel on but the flavor is much better without.
• Salt and pepper to taste
• Garlic powder
• Vegan ketchup

Ingredients below to make this Homemade Fries Recipe:

Start by preheating your oven to 450°F . Cover a baking sheet with foil and lightly oil with olive oil. You should be able to fit about 2 potatoes worth of fries per baking sheet.

Next, slice your potatoes into fries, strips, or wedges. It is very  important that the fries (in any form) are equal in size so that they can cook evenly.

Spread your fries out on your baking sheet(s). Spray a light coating of olive oil over the fries (if you have a spray, disregard, if not). Sprinkle your fries with salt, pepper, and garlic powder. Mix up and toss to coat the fries evenly and make sure the slices on the sheet are spread out so that they’re not touching. This will ensure that your fries will get that perfect fry consistency.

Bake your fries for 25-30 minutes. Flip the fries halfway through your cooking time to make sure that your cook both sides of the fries evenly. Once your fries are crispy and a light golden brown a bit,test with  a fork They’re ready if they are crispy, yet, easily pierced with a fork. Remove your fries from the oven and serve right away with your favorite vegan ketchup or other vegan dipping sauce like bbq sauce. If you prefer to make your bbq sauce, check out this recipe!

Find more vegan and vegetarian recipes here! We also found some great vegan recipes here!

Enjoy!

The post Homemade Fries Recipe appeared first on Weekly Living.

Delicious! This vegan BBQ salad is a great switch up from the norm! The prep time for this meal is 25 min. and the cook time is 15 minutes of active cook time and 15 minutes of inactive time.

Ingredients below to make the Gluten Free Vegan BBQ Chickpea Salad Recipe:  

• 3 cups cooked chickpeas
• 2 tbsp. of coconut aminos
• ⅔ cup of vegan BBQ sauce
• 1 lg. head of romaine lettuce, chopped
• 1 cup of red cabbage, shredded
• 1 cup of cherry tomatoes, halved
• 1 cup of sliced nectarines
• ½ of a cup of grated carrots
• Avocado ranch dressing  
• Toasted pumpkin seeds
• Pickled red cabbage & onion relish  

Instructions below to make the Gluten Free Vegan BBQ Chickpea Salad Recipe:  

Heat a large shallow saucepan over medium heat. Add the chick-peas and coconut aminos and cook, stirring a couple of times, until the liquid has been absorbed, 2 to 3 minutes.

Add ⅓ cup of the barbecue sauce and toss to coat. Cook until the sauce has thickened and caramelized, and all the liquid has been absorbed. Add the remaining barbecue sauce and cook until the sauce has thickened and caramelized again. Remove from the heat.

In a large bowl, toss together the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots. Divide the salad among four bowls and top with the chickpeas. Top with dressing, a sprinkling of the pepitas, and a scoop of the relish. Serve immediately. Leftover beans will keep in an airtight container in the fridge for 3 to 4 days.

Find more vegan and vegetarian recipes here and here!

Enjoy!

The post Gluten Free, Vegan BBQ Chickpea Salad Recipe appeared first on Weekly Living.