Preheat oven to 190°C (375°F). Grease your baking dish like a pro multitasker.
In a pan, heat olive oil and sauté onion and garlic until golden and fragrant.
Add plant-based sausage and cook until slightly browned and sizzling.
Toss in grated zucchini and cook for 3–4 minutes to release moisture.
In a mixing bowl, whisk chickpea flour, almond milk, nutritional yeast, black salt, turmeric, paprika, pepper, and salt until smooth.
Mix the sautéed ingredients with the chickpea mixture and half of the vegan cheese.
Pour the batter into the baking dish and spread evenly.
Top with the remaining cheese because restraint has no place in brunch.
Bake for 40 minutes until firm, golden, and bubbly at the edges.
Let it rest for 10 minutes — perfection needs patience. Slice, serve, and accept compliments graciously.
