Vegan Savory Breakfast Bundt Cake | Recipe - Zucker&Jagdwurst

Ingredients

• 100 g (1 cup) chickpea flour
• 200 ml (0.75 cup) plant-based milk
• 250 g (9 oz) silken tofu
• 1 tbsp nutritional yeast
• 1.5 tsp kala namak salt
• 1 tsp ground turmeric
• 1 tbsp mustard
• salt
• pepper
• 2 small onions
• 1 garlic clove
• 100 g (3.5 oz) baby spinach
• 150 g (5.5 oz) plant-based shredded cheese
• 1 tbsp water
• 1 tbsp oil
• 60 g (2 oz) vegan bologna sausage (in one piece)
• 3 slices toast
• vegetable oil for frying