Step 1

Peel and chop onion and garlic.

Step 2

Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Slice them.

Step 3

Wash and slice bell pepper into 1/4-inch (4-5 mm) wide strips.

Step 4

Wash and cut the cherry tomatoes in half.

Step 5

Take a large bowl and add chickpea flour, baking powder, black salt, regular salt, and black pepper. Mix them thoroughly.

Step 6

Add apple cider vinegar and half of the dairy-free milk and use a whisk to mix it well. Then add the other half and mix until you have a smooth pancake batter like liquid.

Step 7

Pre-heat the oven to 390-395 Fahrenheit (200 degrees Celsius).

Step 8

Grease the bottom of your oven-safe casserole dish (8 x 10-inch (20 x 25 cm)) with oil or vegan butter unless you really have a non-stick one.

Step 9

First layer – Spread shredded potatoes, chopped onion and garlic.

Step 10

Second layer – Add sliced mushroom, frozen (or canned) green peas, bell pepper slices and vegan sausage bits.

Step 11

Chickpea flour base – Mix the eggless base, pour it on top of your veggies.

Step 12

Add toppings – Add chopped cherry tomatoes or shredded vegan cheese (optional).

Step 13

Bake in the oven for approx. 40 minutes. Enjoy! Serving ideas above the recipe card.