Ingredients
Dry
- 1.5 cup Chickpea flour (besan)
- 0.25 cup Nutritional yeast
- 1 tsp Kala namak (black salt) (Provides an eggy flavor. Can substitute with regular sea salt.)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.25 tsp Turmeric powder (For color)
- 0.5 tsp Black pepper
Other
- 4 cup Cooked spaghetti or linguine (Leftover, cold pasta works best)
- 1 cup Vegan breakfast sausage (Crumbled or diced)
- 2 cup Fresh baby spinach (Roughly chopped)
- 0.5 cup Cherry tomatoes (Halved)
Wet
- 1.5 cup Unsweetened soy milk (Or any unsweetened plant milk)
- 0.5 cup Water
- 2 Tbsp Olive oil
- 1 Tbsp Maple syrup (Adds a hint of breakfast sweetness)
Method
- 1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan or a deep round cake pan lined with parchment paper.
- 2. In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, kala namak, garlic powder, onion powder, turmeric, and black pepper.
- 3. Gradually pour the soy milk, water, olive oil, and maple syrup into the dry ingredients. Whisk vigorously until a smooth, lump-free batter forms. Set aside to let the chickpea flour hydrate.
- 4. In a skillet over medium heat, sauté the crumbled vegan breakfast sausage until lightly browned. Add the chopped spinach and cook for 1-2 minutes until just wilted. Remove from heat.
- 5. Add the cooked pasta, the sausage and spinach mixture, and the halved cherry tomatoes into the large bowl with the batter. Toss well with tongs to ensure all the pasta is evenly coated.
- 6. Transfer the entire mixture into the prepared baking pan. Press down gently with a spatula to compact the ingredients into an even cake shape.
- 7. Bake uncovered for 35 to 40 minutes, or until the center feels firm to the touch and the top edges are golden brown.
- 8. Remove from the oven and allow the pasta cake to rest in the pan for at least 10 to 15 minutes. This is crucial for the chickpea flour binder to set completely. Slice into wedges and serve warm.
Chef's notes
Leftovers store beautifully in the fridge for up to 4 days and can be reheated in a skillet or microwave. For an extra cheesy top, sprinkle vegan shreds over the cake during the last 10 minutes of baking.