Vegan Frittata
This vegan frittata is one of my favourite meals to meal prep during summer, for easy, delicious lunches throughout the week!
Not only does it taste like a regular frittata, thanks to the combination of tofu and chickpea flour to make the batter, but it’s also packed full of filling protein, calcium and lots of veggies. Feel free to use whichever veggies you have in the fridge or prefer, even frozen veggies will do the job!
Serve paired with a side salad and some toasted grainy bread or roasted sweet potato or pumpkin, or you can even slice it up for a sandwich or wrap filling too.
This recipe makes about 4 serves.
Ingredients:
1 onion, chopped
1/2 capsicum, diced
1 cup mushrooms, sliced
1 medium zucchini, diced
1 cup broccoli, chopped
1 tsp dried mixed herbs
1 tsp garlic powder
1 1/2 cups water
300g silken tofu
2 cups chickpea flour
1/2 cup nutritional yeast
1/2 tsp ground paprika
1/2 tsp ground turmeric
1 tsp garlic powder
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp kala namak (or regular salt)
Handful each of fresh dill and parsley
Handful of spinach or kale
Black pepper, to taste
Method:
Preheat oven to 200°C and line a slice tin with baking paper.
Heat a non-stick pan, then add onion, veggies, mixed herbs and garlic powder. Sauté until veggies are just soft.
In a blender, combine water, tofu, chickpea flour, nutritional yeast, mustard, turmeric, paprika, salt, vinegar and garlic. Blend until smooth.
Combine frittata mix with veggies, then stir in chopped fresh herbs and spinach. Season with black pepper and salt to taste.
Pour into tin, then bake for approximately 45 minutes until a wooden skewer comes out clean. Enjoy!
Notes:
The veggies can be swapped for any veggies of your choice!
A great recipe for meal prep. Stores well in a sealed container in the fridge for up to 5 days.
Kala namak is a type of salt with an ‘eggy’ flavour due to the sulphur content. You can find it at Indian grocers, health food stores or online.
This recipe was inspired by Liz Miu’s veggie frittatas!
