Zucchini and mushroom “frittata” (GF)

If there is one thing I miss since transitioning to a plantbased lifestyle, it is eggs. I used to justify the consumption of eggs as ok if they were “organic and free-range” however my more ethical and vegan-educated mind now knows that eggs are still eggs. I used to always make a large tray of frittatas or quiches up to last a few days for lunches and now I can make eggless versions thanks to the existence of chickpea aka besan flour.

Chickpea flour is so versatile. I utilise them to make flatbreads (see the recipe here), bake cakes and now I make them into frittatas or quiches. It is high in fibre and plantbased protein, just like the humble chickpea itself. You could easily use this filling on top of some vegan puff pastry however they’re a little processed for my like.

I had an abundance of organic zucchini to be used up so I grated a couple of them for this recipe. Sautéing or frying the zucchini, mushrooms, onion and garlic before adding it to the chickpea batter is strongly recommended as it adds a delightful caramelised/ roasted taste and aroma to the quiche. Naturally, nutritional yeast adds a cheesy and savoury taste to the recipe as well.

RECIPE:

Serves six.

2 cups organic besan/chickpea flour

3 cups filtered water

2 TSPN smoked chipotle powder

1 TSPN turmeric

1 TBSP olive oil

2 medium organic zucchini, grated

1 punnet sliced mushrooms

Half large red onion, sliced

2 garlic cloves, crushed

Salt and pepper to season

Vegan cheese to top (I used a marinaded macadamia feta in olive oil)

Fresh herbs to top

1. Sauté the zucchini, mushrooms, onion and garlic in a little olive oil (I used the olive oil from the marinaded macadamia feta). Cool briefly.

2. In a large mixing bowl, add the chickpea flour, water, chipotle powder, turmeric, salt and pepper. Mix well.

3. Add the cooked zucchini mixture to the chickpea batter and mix.

4. Pour into a lined square baking tin. Top with vegan cheese.

5. Bake at 190C for 50 minutes. Cool for 10 minutes before removing from tin and slicing.

NOTES:

❂ Chickpea flour can be found in bulkfood stores and supermarkets these days.

❂ Although I used water in this recipe, you could add plantbased milk too.

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