Many readers of this blog are Vegan so I thought it a good idea to share a link to a vegan frittata. This is an easy recipe you can make in 10 minutes in a pan or 18 minutes in the oven for a delightful breakfast or brunch, it makes a light and nutritious meal.
This recipe is without eggs and tofu, it uses chickpea flour to make the batter, and once cooked, it is surprisingly similar to a classic frittata with eggs.
Vegan frittata is slightly crisp on the outside and soft and moist on the inside, and the best part is that you can add your favourite vegetables.
Chickpea flour
Also known as garbanzo bean flour, is the main ingredient in this recipe. You can replace it with red lentil flour or fava bean flour, but stick to chickpea flour for best results. This vegan frittata recipe does not work with soy or regular wheat flour.
Also known as garbanzo bean flour, is the main ingredient in this recipe. You can replace it with red lentil flour or fava bean flour, but stick to chickpea flour for best results. This vegan frittata recipe does not work with soy or regular wheat flour.
vegan frittata with courgette/zucchini and red onion
but you could also enjoy it with broccoli, kale, asparagus, mushrooms
please see more details, including recipe and instructions, on this link here
Also Judee at Gluten Free A-Z blog has many vegan/plant based recipe suggestions
find her blog on this link here
It seems many of us are still experiencing problems with blogger, especially with comments going (incorrectly) into the spam folder! So important to check your spam folder daily.
All the best Jan
Gracias por receta. Te mando un beso.
ReplyDeleteLooks good -Christine cmlk79.blogspot.com
ReplyDelete...something to try in summer when zucchini is plentiful.
ReplyDeleteThis looks delicious and I like that it can be made with different varieties of vegetables. My daughter-in-law is vegan and I have been looking for recipes to serve when she visits. Thank you for sharing. x K
ReplyDeleteI love chickpea flour. We also call it gram flour and garbanzo bean flour. Fava bean is good too. Thanks for posting this Jan! Love it, love it, love it!!!!!
ReplyDeleteLooks good, Jan.
ReplyDeleteI always think of frittata as being a summer meal, but seeing as I have a courgette that needs eating up, I might veer from my norm and cook one for my lunch. 😁
ReplyDeleteChickpeas seem to be used often as an egg substitute, think aqua fava in meringues. I will be giving this a go soon, thank you Jan,
ReplyDeleteHave a good week, Debbie
The Vegan frittata looks delicious Jan. I also get a lot of comments from regular followers and commentators going to spam and then spam comments being published...
ReplyDeleteFrittatas, as you say, are so versatile. They can be a meal in themselves or eaten as a side dish. It's handy to have something which is so adaptable in the repertoire.
ReplyDeleteI would enjoy this frittata, looks delicious.
ReplyDeleteTake care, have a wonderful week!
I love courgettes and red onions and this looks mouthwateringly good.
ReplyDeleteAnother great frittata recipe! I like it with veggies (mainly onions). Thank you, Jan!
ReplyDeleteThat looks excellent! I'm vegetarian rather than vegan, so the classic frittata with eggs suits me, but I'll maybe try this one some day!
ReplyDeleteGreat idea :-D I know a lot of vegans have tofu in place of scambled eggs!
ReplyDeleteInteresting
ReplyDeleteThis looks really nice. I don't think I could go vegan though, I enjoy my cow's milk far too much! Take care and have a great week, Sue xx
ReplyDeleteI made a spinach and mushroom frittata the other day for lunch.
ReplyDeleteWe like frittatas and find them a good way to use up small amounts of cooked vegetables, When we ate pasta we'd often add leftover pasta to them. Thanks for all your kind wordds regarding my husband's surgery==he's doing very well and soon will be doing exercises to rebuild strength.
ReplyDeleteOh this looks amazing! Girl, you come up with the best things to eat! Hugs and blessings, Cindy
ReplyDeleteI have never tried a recipe using chickpea flour, although when we visited Tuscany last year, it was used for pizza. I enjoy making a frittata with eggs, and assorted vegetables and cheese.
ReplyDeleteYummy. I check my span folder every day and most days there is at least one.
ReplyDeleteThis looks yummy. And it would be good with other veggies too.
ReplyDeleteLooks delicious Jan, thank you!
ReplyDeleteOh yum, yum and more yum.
ReplyDeleteI need to check my spam folder on a regular basis. Thanks for the reminder.
ReplyDeleteI am really hoping that the price of eggs go down here soon so we can enjoy more of them
ReplyDeleteSeguro que están buenísimas. Besos.
ReplyDelete