Rustic Vegan Frittata with Broccoli, Shiitake Mushrooms and Sundried Tomatoes, Drizzled with Tangy Dressing. Super easy eggless recipe, made with chickpea flour, that can be also made with other veggies of your choice.
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 potential of many variations if you chose.
Having the option 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 other spices. Although, I highly recommend adding always the KALA NAMAK SALT that is the key ingredient to replicate the egg flavor.
You can use it in other recipes, also such as SPINACH TOFU SCRAMBLE or tofu eggless salad, that 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.
There are so many vegan recipe ideas that I have, but I can do only so much. It is very time consuming, luckily I enjoy it very mush so I will get to it eventually. In the meantime, feel free to write questions or suggestion. I love to hear your opinion. Thank you for vising and all the best in 2021.
RUSTIC VEGAN FRITTATA
- 7inch spring cake pan, parchment paper
- 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
- 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
- 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.