If your looking to switch up your breakfast while also getting in more effortless plant points, this Mediterranean Bean & Vegan Egg Bake needs to be added to your rotation.
Made with vegan egg, white beans, kidney beans, colorful vegetables and Mediterranean inspired herbs, it’s a simple way to bring more plant variety, fiber and flavor to your plate. It has the familiar texture of a frittata, with a little extra heartiness from the beans and a delicious combination of herbs and fresh vegetables.
I love recipes like this because they don’t require complicated ingredients or hours in the kitchen. Everything comes together in one baking dish, making it a practical option for breakfast, lunch or make ahead meal for busy days.
Why I love this recipe
A simple way to add more plant variety
White beans are one of my favorite ingredients for making everyday meals more nourishing and satisfying. They’re a source of plant protein, fiber, folate and minerals, and their mild flavor works beautifully with vegetables and herbs in this dish.
Adding beans to familiar recipes is a great way to add a variety of plants you eat without completely changing how you cook.
Protein and fibre to keep you satisfied
Between the vegan egg, white beans and tofu, this Vegan Bake brings together several sources of plant protein as well as fiber to help keep your energy levels up throughout the day and satisfied for hours. Not to mention doing such great things for our digestive health.
I’m a firm beleive in making small but meaningful changes to everyday meals rather than following complicated food rules. Recipes like this make that approach easy, and the more we do it the more we can explore different foods without it being overwhelming
How to make it
To make this dish we start with an oven safe baking dish or deep dish cast iron pan. Sautee our vegetables, before adding some seasonings, beans and our broth. Finally we pour over top our egg mixture and finish in the oven.
Storage: Store the leftovers in the fridge for up to three days and simply reaheat in the morning and add your favorite toppings.
Mediterranean Bean & Vegan Egg Bake
Course: BreakfastCuisine: MediterraneanDifficulty: Medium8
servings15
minutes35
minutesIngredients
1 box of JUST EGG
1/2 block Extra Firm Tofu
1/4 tsp Black Salt
1/4 tsp Turmeric
1 tbsp Olive Oil
1 Red Bell Pepper – diced
1 Green Bell Pepper -diced
1 cup Yellow Potatoes – finely chopped
1 can Kidney Beans – drained and rinsed
1 can White Beans – drained and rinsed
1/2 – 3/4 cup Vegetable Broth
2-3 tbsp Nutritional Yeast
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Smoked Paprika
Salt and Pepper to taste
- Toppings – recommended
Vegan Feta
Fresh Parsley
Pickled Red Onion
Avocado
Chili Oil
Directions
- Begin by chopping your vegetables- you want them to be on the smaller side (about 1/2 inch cubes).
- In a blender pour in the box of JUST EGG and add the tofu. Blend until smooth. Set aside.
- Pre-heat oven to 375f.
- In a large deep dish cast iron or coated cast iron (oven safe), sautee vegetables in oil for 2-3 minutes before adding the spices and nutritional yeast. Cook for an additional 30 seconds until fregrant.
- Add the broth and beans and bring to a simmer, cover and cook for 5-7 minutes until the potatoes have slightly softened but not all the way. You want some of the liquid to have evaporated, enough where it is below the line of the vegetables.
- Pour egg mixture overtop and immediatly place in the oven.
- Bake for 20 minutes or until the egg has set.
- Let rest for 10 minutes to further set.
- Highly recommended for a burst of flavor– add some or all of the toppings listed above and serve with a slice of toasted and buttered sourdough bread.
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