Vegan Vegetable Frittata (Gluten, Oil & Soy Free)

Frittata is possibly the most popular breakfast menu item in most cafes. Summer holidays mean long road trips dotted by quaint cafes that have absolutely no vegan items (except deep-fried potato finger chips and/ or, a couple of lettuce leaves)! Most vegan frittatas tend to use tofu as a base, but my better half isn’t a massive tofu fan. The last time I tried making a vegetable frittata with a tofu base the cooking time was considerably longer and there was a distinct bean-y taste which the family thought was out-of-place. Using “Besan”, finely ground Gram flour as a base solves that concern! This is a quick recipe and is ready under an hour including 10 minutes of resting time before slicing. Oh, its also oil free because I completely forgot to add in any 😳

Vegan Vegetable Frittata

(Vegan, gluten free, oil free, nut free & soy free.)

INGREDIENTS –

• Besan – 1 cup
• Nutritional Yeast – 1/2 cup (packed)
• Onion, diced – 1 medium
• Garlic, minced – 2 tablespoons
• Mixed Vegetables (finely diced) – 1 cup (I used sliced mushrooms, red bell pepper, broccoli and green peas).
• Black Rock Salt – 1/2 to 3/4 teaspoon
• Red Chilli Flakes – 1/2 teaspoon, optional but recommended
• Water – 1.5 cups
• Non Stick Spray – a few spritzes
• Tomato, sliced thinly – 1, for garnishing the top
• Basil, Rosemary & Thyme, minced finely – 2 teaspoon for garnish

DIRECTIONS – 

1. Spray a round 8″ springform cake pan with non stick spray and preheat the oven to 180 Degrees Celsius.
2. In a deep mixing bowl combine the besan, nutritional yeast, black salt, Chilli Flakes and water. Aim at a slightly thick batter.
3. Fold in the diced onions, garlic and vegetables and mix well.
4. Pour batter into the prepared cake pan.
5. Set the tomato slices on top of the batter.
6. Bake in a hot oven for 30 to 35 minutes until the sides look golden brown and have pulled away from the sides.
7. Remove from the oven and cool for atleast 10 – 15 minutes before slicing into wedges to serve.

NOTES – 

The amount of water needed to make the batter varies depending on the Besan flour used.
Black salt is available commonly from Indian grocery stores and health food stores, and is actually pink in colour with black flecks!