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Southwestern Strata
[Vegan, Gluten-Free]

ZD By: Zsu Dever

Author Bio

Zsu Dever is the author of the cookbooks; Aquafaba, Vegan Bowls, and Everyday Vegan Eat:... Read More

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Southwestern Strata [Vegan, Gluten-Free]

Dairy Free

Traditional strata is an interesting dish. It is supposed to be layers of white bread alternated with layers of cheese, then soaked in a milk mixture and baked. Since then, the milk mixture has been augmented with eggs to give it a custard-like texture and the layers now are not... Read More

Ingredients You Need for Southwestern Strata [Vegan, Gluten-Free]

For the Chorizo Chickpeas:

1 cup cooked chickpeas
2 tablespoons vegetable broth
1 tablespoon red wine vinegar
1 teaspoon oil
1 teaspoon ancho chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon sea salt

For the Mix-Ins:

1 bell pepper, chopped
1 small onion, chopped
6 cups stale vegan cornbread, cut into 1-inch cubes
1/2 cup chopped cilantro
1 cup crumbled vegan cheese (optional)

For the Batter:

6 tablespoons aquafaba (liquid from a can of chickpeas)
2 tablespoons olive oil
2 cups unsweetened plain non-dairy milk
1 teaspoon psyllium husk powder

For the Topping:

Vegan queso fresco

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How to Prepare Southwestern Strata [Vegan, Gluten-Free]

Preheat the oven to 450°F. Combine the chickpeas, broth, vinegar, oil, chili powder, oregano, cumin, paprika, and salt on a baking sheet. Mix well and bake for 15 minutes. Set aside.
Heat a medium skillet over medium heat. Add the bell pepper and onion to the skillet. Cover and cook until the onion is browning, about 4-5 minutes, stirring often. Add a splash of broth if the onion is beginning to burn. Using a cover will prevent too much evaporation and help brown the vegetables without oil.
Add the aquafaba to a blender. With the blender running on medium speed, add the oil slowly. Add the milk in a steady stream (doesn’t have to be slowly) and the psyllium. Blend for 20 seconds. Add to a large bowl.
Add the cornbread, cilantro, cheese (if using), and reserved chickpeas. Mix well and set aside for 10 minutes. Add to a 2 1/2 quart casserole dish and bake in a 325°F oven for 50 minutes. Remove from the oven and set aside for 10 minutes to firm up. Serve.

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