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Export 13 ingredients for grocery delivery
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.
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