I know a vegan Frittata sounds like a weird concept, because the main ingredient in a classic Frittata is egg and we all know eggs are not exactly vegan. But that doesn’t matter because with the help of a few plant based ingredients we can mimic the egg part of the Frittata pretty damn well.
One of those ingredients is Kala Namak, you might have heard of it already. It’s a salt that tastes and smells like egg. But it also does so much more than that. Kala Namak comes for India and is traditionally used in Ayurveda and valued not only for its unique taste but also because it is very high in iron. You can find it online or in most health food stores. Be careful though, the quality can differ quite a lot and you will be able to tell by the taste of the salt.
The second ‘miracle’ ingredients is silken tofu, which combined with chickpea flour will give this dish the prefect egg texture you’re looking for. For the filling I decided to go with loads of leek, mushrooms, tomatoes and different herbs. But feel free to change it up according to your liking or the content of your fridge, because this one makes a perfect cleaning out my fridge dish!
- 190g or 1 3/4 cup of chickpea flour
- 1 tbsp nutritional yeast
- 2 tsp kala namak salt
- 1/2 tsp turmeric
- 200g of silken tofu
- 1 tbsp of almond butter
- 3/4 cup of soy milk
- 1 stalk of leek
- 1 large clove of garlic
- 1 cup or 125g of chopped mushrooms
- 170g of tomatoes
- a handful of fresh herbs (I used arugula & parsley)
- Preheat the oven to 200C.
- In a large bowl combine the chickpea flour with the nutritional yeast, kala namak salt, nutritional yeast and turmeric.
- Then add the silken tofu, soy milk and almond butter, whisk everything very well to form a uniform batter. Make sure there are no lumps of almond butter left.
- Heat up some olive oil in a large ovenproof skillet. Chop the vegetables then add the leek and the mushrooms to the skillet.
- Cook until tender then add the tomatoes and the garlic and cook for about 2-3 minutes.
- Now add the Batter to the pan and mix well with the cooked vegetables. Add the fresh herbs and stir well.
- Cover with some aluminium foil and cook for 40 mins. Carefully remove the foil and cook for another five minutes.
- Let the Frittata to cool and set for about 5 minutes before serving.