Breakfast for dinner! This is a good one to keep in your pocket when you have small amounts of veggies leftover. You can always speed the process up by using jarred roasted red peppers, too.
Source: Sincerely Tori | Serves: 4 | Time: 1+ hr
Changes: replaced onion with fennel bulb; chopped off the stems and deseeded the bell pepper before I popped them in the oven (left instructions in the original)
2 red #BellPeppers
1 medium fennel bulb, diced
3 cloves garlic, minced
2 cups fresh #spinach, chopped
2 cups fresh #arugula
1 cup #mushrooms, chopped
1 cup chickpea flour
1 1/2 cups non-dairy milk (I used coconut milk drink)
1/4 cup nutritional yeast
1 tsp turmeric
1 tsp salt
1 tsp black pepper
Preheat oven to 375 degrees F and line a baking tray with foil. Bake the red peppers for 35-45 minutes or until they start to look wrinkled and browned. Remove and cool.
Once the peppers are cooled, peel then and remove seeds and stems then chop. In a medium non-stick skillet cook the onion, garlic, and peppers and cook until onions are translucent (I cook them with water but you can use oil if you prefer). Add in the spinach, arugula, mushrooms, and turmeric. Cook for 2-3 minutes until the spinach is cooked then turn off heat and add the plant milk, salt, pepper, chickpea flour, and nutritional yeast.
Divide the mixture into 4 ramekins (you can also use a pie pan or an 8x8 inch glass dish. Bake them for 12 - 15 minutes until the edges start to darken and brown. Mine took closer to 25 min. I think maybe because I did the glass dish and coconut milk is a bit denser than say almond or soy milk.
Remove from oven and cool for at least 5 minutes before serving.