Keeping that summer feeling a little longer
- 2 cups of chickpea flour
- 2 cups of water
- 1 Tbsp of nutritional yeast (optional)
- 1 tsp of asafoetida (optional)
- 1 Tbsp of fenugreek
- 1 tsp of turmeric
- 1 tsp of salt
- 1 tsp of white/black pepper and a dash of chili powder
- 1 carrot, chopped
- 1 bell pepper, chopped
- ¾ cup of green peas, frozen
- 1 small green chili, chopped
- 250 grams of tofu
Frittata is an egg-based Italian dish similar to an omelet or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. This is a vegan and healthy version of this simple dish that is equally tasty eaten warm or cold. Ideal food to take with you on a picnic or to eat with a salad for dinner.
Nutritional yeast gives dishes a gently cheesy smell and flavour, while asafoetida adds an eggy taste to this dish. Both are optional for this frittata but do elevate its flavour to the next level.
Asafoetida is a staple spice ingredient in Indian, Afghani and Iranian cooking and most commonly used in vegetarian recipes. It has a pungent smell and is also consumed as a digestive aid.
Nutritional yeast is a significant source of some B-complex vitamins and contains trace amounts of several other vitamins and minerals. It has a flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes.
As vegans we do not always feel like copying non-vegan food; it can create a sense of deprivation. But this frittata combines classic tastes that just work together so well and in their vegan form are good for the earth and the other earthlings- including you!
Preheat the oven to 200 degrees and line a pie dish with parchment paper. Combine the spices, the chickpea flour and the water and whisk until well combined. Drain the tofu and break it up into small chucks with your fingers. Add the vegetables and tofu to the chickpea flour batter and stir gently until well combined. Pour the frittata batter into the pie dish and spread it out with a spoon.
Bake in the oven for about 45 minutes until firm and the top is golden-brown. Let it cool a bit before removing the parchment paper and slicing.
Serve with some salad.