- Almond Butter
- Kabocha Squash
And unless all the above are served together, which I wouldn’t be opposed to, they don’t really make for a complete meal on their own!
For those of you that eat eggs I can understand their draw as they slot in to the “eat whatever time of the day” category, don’t take long to prepare and quite readily pair up with veggies or fruit to make for a complete meal in minutes.
Even still, before I was vegan I wasn’t particularly partial to eggs, picking at the whites of a boiled egg as a child and completely dismissing the strong tasting yolk; fried, scrambled or poached….I couldn’t stomach them. On occasion I would have partaken in a frittata or quiche, but it was overwhelmingly eggy or even slightly cold it was likely to be partially left on the plate.
They also had a tendency to not sit quite right in my stomach; actually they quite liked overstaying their welcome contributing to my inherent slow and sluggish bowel.
I wanted to create something egg free yet with the healthy fast food nature as a frittata or omelette; it also had to be gluten and wheat free and of course packed full of flavour, ideally with the slightly more solid texture more commonly associated with a frittata as opposed to a runny omelette.
Bring on the chickpea flour and flax eggs, not forgetting the nutritionally rich, incredibly tasty nutritional yeast!!! I’ve been making use of nutritional yeast at every given opportunity this past week – lots of “cheesy” vegan recipes coming your way next week!
It really is a superfood! In on a 10g serving you get a whopping 440% of your RDA of Vitamin B12, over 300% of your RDA of B1, and between 100-200% of B3, B5, B6 and B2! Not to mention 80% of your RDA of Zinc and over 220% of your folic acid! Who needs a supplement when you love nutritional yeast as much as I do! I’d happily eat a portion a day without much bother and it makes for a great addition to my vegan take on a Frittata!
A lot of the vegan versions of Frittatas use tofu and since I eat my fair share of it anyway I decided to try something different. The chickpea flour offered a distinct nuttiness, complimented beautifully by the cheesy taste of the nutritional yeast. The texture, thanks to the inclusion of a flax egg, was perfecto! It held together wonderfully for easy slicing and plating up.
Served up with a side of fresh fruit, it’s the ultimate in handy fast food that is delicious served cold, warm or hot; ideal for making in advance and popping in to a lunch box. A new firm favourite that I will most definitely be making other versions of!
What’s your favourite type of frittata be it egg or eggless? I’m looking for some variety inspiration!
Vegan Vegetable Frittata
Servings – 1
Preparation Time – 15 minutes
Cooking Time 20 – 25 minutes
- 70g (1/2 cup + 1tbsp) chickpea flour
- 1 tbsp flaxseed meal + 3 tbsp water
- 125ml (1/2 cup) water
- 1/2 a small zucchini diced
- 1/2 a small white onion diced
- 1/2 a small red pepper diced
- 1/2 a small yellow pepper diced
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 180C (350F).
- Mix together flax and water and set to one side for 15 minutes until “eggy” in consistency.
- Blend together chickpea flour, nutritional yeast and water until smooth (gram flour has a tendency to clump so to get a smooth texture I recommend blending). Whisk in flax egg when it’s ready to go and season with salt and pepper.
- Place diced veg. in to a none stick pan with a drop of water and cook over a medium heat for 5 minutes. Remove and place on some kitchen paper to drain any excess water; particularly from the zucchini.
- Line an 8inch loose bottom cake tin with baking parchment or an 8 inch oven proof frying pan. Add vegetables to chickpea flour mixture. Pour mixture in to the pan or cake tin, smoothing over the surface to ensure it’s evenly distributed.
- Bake in the preheated for 20-25 minutes; until solid and browning on top.
- Serve immediately or allow to cool and chill.