Rustic Vegan Frittata Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 40 mins
DRY INGREDIENTS FOR THE BATTER
1 ¼ cup chickpea flour
¼ cup arrow root powder
2 tbsp nutritional yeast
2 tsp dried oregano
Kala Namak Salt to taste just a pinch to add the flavour of eggs, optional
1 ¼ cup of plain plant-based milk I use oat milk
1 tbsp low sodium Tamari
½ tsp smoke liquid
1 tbsp organic yellow mustard or mustard of your choice
1 broccoli only florets, cut into small as possible
1 shallot onion diced
3 cloves of garlic minced
100 gr Shiitake or mushroom of your choice sliced
½ cup sundried tomatoes diced
1 tbsp turmeric powder
1 tsp cumin powder
Black pepper to taste
Himalayan pink slat to taste
Dried chilli flakes to taste optional
2 tbsp grape seed oil or oil of your choice
1Steam broccoli florets for couple of minutes and set aside.
2Sauté mushrooms until golden brown with pinch of black pepper, add onion, stir for few seconds, add garlic, and stir again. Stir for few more minutes, add pinch salt and set aside.
3Preheat the oven to 350F, 180C.
4Line your spring cake pan with parchment paper. Brushing it with oil helps the paper stick.
5In a bowl, mix all dry ingredients for the batter.
6Gradually keep adding milk while whisking, until you get the perfectly smooth batter.
7Add the rest of the wet ingredients while whisking. You may add 1 or two tbsp of milk if you find the batter too thick.
8When ready, pour third of the batter on the bottom of the pan and spread the veggies on top. Leave few broccoli florets for the top.
9Pour the rest of the batter on top of the veggies and gently shake the pan side to side for everything to settle.
10Top with broccoli florets and sprinkle with dried chili pepper flakes.
11Bake for 40minutes and let it cool for few minutes before removing from the pan.
12Serve with creamy dressing.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.