I love this chickpea flour and roasted vegetable frittata. Chickpea flour batter works so fabulous as an egg replacement that I think many people, vegans and nonvegans alike, could not tell the difference. It is a little bit more work than just mixing everything up and throwing it all into the oven, as the chickpea flour needs cooking first, and the veggies need to be roasted before mixing it all together. But, if you have roasted veggies already in the fridge, you can have this ready in less than 40 minutes.
Roasted Vegetable Frittata [Vegan, Gluten-Free, Soy-Free]
- 2-3 cups of roasted vegetables - I used a combination of cauliflower, pumpkin, red capsicum, and halved cherry tomatoes.
- 1 cup chickpea flour
- 2 1/2 cups water
- 1 teaspoon liquid stock concentrate or a vegetable stock cube
- 1/2 teaspoon turmeric
- 3 tablespoons nutritional yeast
- 1/2 teaspoon black salt ( this gives an eggy flavour)
- Preheat the oven to 400 degrees.
- Mix the chickpea flour with 1 cup of water into a smooth paste.
- Combine the remaining ingredients in a saucepan and bring to a boil.
- Pour the chickpea flour mix into the saucepan and mix thoroughly.
- Lower the heat and stir continuously until the batter thickens.
- Continue to cook, stirring for another 3 minutes.
- Gently fold in the roasted vegetables. It will be quite thick.
- Scoop the mix into an oiled cake tin or flan dish.
- Smooth the top with a wet spatula.
- Bake in the oven for 25-30 minutes.
- Allow to cool for 10 minutes before turning out of the tin.
- Serve cold or warm.
Black salt, or kala namak, isn't black at all but actually a light pink. It can be found in most Asian markets.