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Roasted Vegetable Frittata
[Vegan, Gluten-Free, Soy-Free]

RL By: Rosalie Livingstone

Author Bio

I am the author of Quinces and Kale and I live in Melbourne, Australia. I have two... Read More

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Roasted Vegetable Frittata [Vegan, Gluten-Free]

176

4-6

Dairy Free

Vegan

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... Read More

Ingredients You Need for 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)

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How to Prepare Roasted Vegetable Frittata [Vegan, Gluten-Free, Soy-Free]

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.

Notes

Black salt, or kala namak, isn't black at all but actually a light pink. It can be found in most Asian markets.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.