Savory Dutch Baby with Sautéed Veggies and Vegan Sausage (DF, GF)

Source: Food With Feeling | Serves: 2-4 | Time: 35 min

Changes: made some substitutions based on what ingredients I had on hand. Pretty much the same recipe.

Ingredients

Dutch Baby

3 eggs

½ cup all-purpose GF flour

½ cup coconut milk (the type you drink)

½ tsp salt

½ tsp thyme

4 tbsp vegan butter

Sautéed Veggies & Sausage

½ red onion, thinly sliced

2 cup cherry #tomatoes, you can also just use a second small tomato if you want

1 small #zucchini, chopped

4 vegan sausage links, sliced

½ teaspoon garlic powder

1 tablespoon olive oil

S&P, to taste

Additional Toppings

1 #avocado, chopped

Parsley, to taste

Instructions

Preheat oven to 425 degrees.

Combine eggs, flour, coconut milk, salt, and thyme in a blender and blend until smooth (will only take 30 seconds really). This mixture can also be mixed by hand if desired.

In an average sized skillet (cast iron is preferable), place the 4 tablespoons of butter and put the skillet in the oven to melt the butter. Watch the oven and take the skillet out as soon as the butter is fully melted but before it starts to brown/ burn.

Pour the batter over top of the melted butter and place the skillet back in the oven to bake for 20-25 minutes. It’s done with the pancakes is all puffed up around the edges (sometimes in the middle a bit too) and it has a nice golden brown color to it.

While the dutch baby bakes, make the filling by placing the chopped veggies, sausage, olive oil, and garlic powder into a skillet. Saute on medium heat for about 10 minutes or until the onions become translucent. Salt and pepper to taste.

Once the dutch baby is done, top it with the sautéed veggies, fresh parsley, and avocado.