RUSTIC VEGAN FRITTATA

Rustic Vegan Frittata

Rustic Vegan Frittata is made with Broccoli, Shiitake Mushrooms, and Sundried Tomatoes and drizzled with tangy dressing. It is super easy and delicious for the whole family to enjoy.

Rustic Vegan Frittata is made with Broccoli, Shiitake Mushrooms, and Sundried Tomatoes and drizzled with tangy dressing.

How do you feel about making frittata from chickpea flour? Omelets recipes from chickpea flour are very popular so why not Rustic Vegan Frittata full of veggies and flavours? It has been about two years since I made frittata, but for that one, I was using a tofu. It was delicious, but this time I wanted to try something different. So here I am with this flavorful recipe with the potential of many variations. The choice is yours!

Rustic Vegan Frittata is made with Broccoli, Shiitake Mushrooms, and Sundried Tomatoes and drizzled with tangy dressing.

Having the option of making it always different is what I personally love about it the most. For example, using seasonal veggies or whatever you have in the fridge, the outcome will be satisfying for sure. You can also, adjust the flavor by adding more fresh herbs or spices. In any case though, I highly recommend adding the KALA NAMAK SALT which is the key ingredient to replicate the egg flavor.

Rustic Vegan Frittata is made with Broccoli, Shiitake Mushrooms, and Sundried Tomatoes and drizzled with tangy dressing.

You can use it in other recipes as well, for example, the SPINACH TOFU SCRAMBLE or tofu eggless salad, which I don’t have on this blog. It’s been a long time since I made one, but it is very easy. Just like an egg salad, except you would be using firm tofu instead of egg and Vegan Mayo or Vegenaise instead of regular mayo.

Rustic Vegan Frittata is made with Broccoli, Shiitake Mushrooms, and Sundried Tomatoes and drizzled with tangy dressing.

There are so many vegan recipe ideas, but only so little time! luckily I enjoy it very much so I will get to it eventually. In the meantime, feel free to write questions or suggestions. I love to hear your opinion. Thank you for visiting and have a wonderful week!

Rustic Vegan Frittata

RUSTIC VEGAN FRITTATA

Lena Novak – Lena’s Vegan Living
Rustic Vegan Frittata is made with Broccoli, Shiitake Mushrooms, and Sundried Tomatoes and drizzled with tangy dressing. It is super easy and delicious for the whole family to enjoy.
Vegan – Gluten Free
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course brunch, dinner, lunch, Main Course
Cuisine Italian, Vegan
Servings 4

Equipment

  • 7inch spring cake pan, parchment paper

Ingredients
  

  • DRY INGREDIENTS FOR THE BATTER
  • 1 ¼ cup chickpea flour
  • ¼ cup arrow root powder
  • 2 tbsp nutritional yeast
  • 2 tsp dried oregano
  • Kala Namak Salt to taste just a pinch to add the flavour of eggs, optional
  • WET INGREDIENTS
  • 1 ¼ cup of plain plant-based milk I use oat milk
  • 1 tbsp low sodium Tamari
  • ½ tsp smoke liquid
  • 1 tbsp organic yellow mustard or mustard of your choice
  • VEGGIES
  • 1 broccoli only florets, cut into small as possible
  • 1 shallot onion diced
  • 3 cloves of garlic minced
  • 100 gr Shiitake or mushroom of your choice sliced
  • ½ cup sundried tomatoes diced
  • 1 tbsp turmeric powder
  • 1 tsp cumin powder
  • Black pepper to taste
  • Himalayan pink slat to taste
  • Dried chilli flakes to taste optional
  • 2 tbsp grape seed oil or oil of your choice

Instructions
 

  • Steam broccoli florets for couple of minutes and set aside.
  • Sauté mushrooms until golden brown with pinch of black pepper, add onion, stir for few seconds, add garlic, and stir again. Stir for few more minutes, add pinch salt and set aside.
  • Preheat the oven to 350F, 180C.
  • Line your spring cake pan with parchment paper. Brushing it with oil helps the paper stick.
  • In a bowl, mix all dry ingredients for the batter.
  • Gradually keep adding milk while whisking, until you get the perfectly smooth batter.
  • Add the rest of the wet ingredients while whisking. You may add 1 or two tbsp of milk if you find the batter too thick.
  • When ready, pour third of the batter on the bottom of the pan and spread the veggies on top. Leave few broccoli florets for the top.
  • Pour the rest of the batter on top of the veggies and gently shake the pan side to side for everything to settle.
  • Top with broccoli florets and sprinkle with dried chili pepper flakes.
  • Bake for 40minutes and let it cool for few minutes before removing from the pan.
  • Serve with creamy dressing.

Notes

CREAMY DRESSING RECIPE is available HERE
CHICKPEA FLOUR and KALA NAMAK SALT is available on AMAZON
Keyword cost effective recipes, easy vegan recipes, glutten free recipes, healthy vegan recipes, vegan recipe ideas
Tried this recipe?Let us know how it was!
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Magdi Majdi Lami Hassan
Magdi Majdi Lami Hassan
3 years ago

The fritata is my first choice, so nice and wholesome.. Goes really well with tea

So here!
3 years ago

I must make this! I lovethe flavours of shitake and sundried tomato! Wonderful photography too Lena!

Janine Barclay
Janine Barclay
2 years ago

I wish you posted pictures of the batter. It is so thin and I was not sure if it was right. It was the consistency of a creamy soup. I absolutely know I measured correctly, the batter amount volume was correct. I added a bit more flour and baked it and it came out dry and hard so I shouldn’t have added the extra flour. Again a picture of the process would have helped.

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