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Green Herb and Zucchini Strata [Vegan]
If you’re someone who has trouble getting out of bed in the morning, this hearty breakfast casserole will do the trick! Although strata is typically made with eggs, cheese and bread, my lightened-up version features a rich chickpea flour custard, grated zucchini and lots of fresh herbs. The craggy top... Read More
Ingredients You Need for Green Herb and Zucchini Strata [Vegan]
How to Prepare Green Herb and Zucchini Strata [Vegan]
- In a large bowl, whisk together the chickpea flour, water, 3 table-spoons (45 ml) of the olive oil and the salt. Set aside to soak for 1 hour to allow the flour to hydrate. Also, tear the bread into 1-inch (2.5-cm) chunks and spread in a single layer to dry out while the batter rests.
- Preheat the oven to 375°F (190°C). Grease a large baking dish or cast-iron skillet with vegan butter and line the bottom with a piece of parchment paper.
- In a medium-sized skillet, heat the remaining tablespoon (15 ml) of olive oil over medium heat. Add the green onions, garlic and a pinch of salt. Cook for 3 to 4 minutes, or until softened. Add the cumin, zucchini, herbs and spinach. Sauté until the greens have wilted.
- To the bowl of soaked chickpea flour, stir in the bread, cooked vegetables and a few grinds of pepper. Pour the mixture into the prepared baking vessel and bake for 30 to 35 minutes, or until the center is set. In the last few minutes of baking, place the strata under the broiler until the top turns golden brown. This will happen quickly, so don’t walk away.
- Remove from the broiler and let the strata rest for 10 minutes before serving.
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