Vegan Savory Breakfast Bundt Cake
Here's a recipe for a vegan savory breakfast bundt cake with spinach, toast, vegan cheese and sausages, but without any eggs. It's quick & easy and super moist.
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Cooking tools:
- Bundt pan
- Oven
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
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 1/2 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
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