On The Menu: Caramelized Onion, Kale & Purple Potato 'Banzo Bake

This gluten-free and vegan breakfast bake is the perfect herby and flavorful dish to serve the whole family (or a table full of brunch guests).

We're still daydreaming about the sweet treats we whipped up for a Mother's Day brunch last month, with 100% plant-based and gluten-free recipes generously contributed by YumUniverse's Heather Crosby. Some mornings call for a more savory meal, however, so we asked Heather to share one of her faves. The veggie-centric dish below is reminiscent of a frittata, but with a clever vegan swap for the eggs, and it's a nourishing crowd-pleaser. If you dig it, you may want to check out Heather's new cookbook, Pantry to Plate, which includes several pages of ideas for variations on this basic template, including alternate vegetable options, sauces and extra additions like herbs and nuts.

INGREDIENTS (serves 6+)

2½ cups hot water, plus more for Coconut Yogurt if needed
1½ cups unsweetened plain nondairy yogurt
2 cups garbanzo bean flour
¼ cup unrefined coconut oil, grapeseed oil or avocado oil, plus more for cooking
1 teaspoon sea salt, plus more to taste and to season
1 large yellow onion, sliced
2 teaspoons coconut sugar, Sucanat or your favorite dry sweetener
3 packed cups chopped kale
2 teaspoons fresh lemon juice
1 cup purple potatoes
2 tablespoons fresh chives, plus more if you like
2 teaspoons fresh thyme, plus more if you like
Fresh-cracked black pepper


  1. Preheat the oven to 375°F. 
  2. Whisk together the garbanzo bean flour with the hot water, 1 cup of the yogurt, the oil and the salt until combined. Set aside so the batter can rest.
  3. In an 8- to 10-inch cast-iron skillet or frying pan heated to medium, add 1 tablespoon of oil and cook chopped potatoes until soft, but firm enough that they can be easily pierced with a fork. Transfer to a bowl and set aside.
  4. In the same skillet, add 1 tablespoon oil and coconut sugar and a pinch of salt, and sauté the onion for 5 to 7 minutes, until it starts to brown and caramelize. Add the kale and sauté for 3 minutes, or until it begins to wilt. Remove from the heat. Drizzle with the lemon juice and evenly sprinkle in the roasted potatoes, chives and thyme.
  5. Now, you can prepare these ’Banzo Bakes in individual baking dishes or in a cast iron skillet or shallow baking dish of your choice. The larger the baking vessel, the flatter your bake. Just try to keep the depth of your batter no more than 2" tall so it will cook through in the middle.
  6. Pour the garbanzo-yogurt mixture over the contents of your baking dish(es), give it a quick stir, and drizzle with the remaining yogurt. Sprinkle with salt to taste, generous grinds of pepper, extra herbs if you like, and place in the oven to bake for 40 minutes for larger baking pans and 20–25 minutes for smaller, or until the top and edges are firm. For extra browning, broil for 2 to 3 more minutes. Cool for 10 minutes so the bake sets like a custard. Serve warm.

p.s. Have you met our plant-based guru and prior Guest Editor, Jessica