Vegan leek and mushroom frittata

• For 4 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Frittata Base
  • Chickpea flour : 1 cup
  • Water : 1/2 cups cups
  • Nutritional yeast : 2 tablespoons
  • Turmeric : 1/2 teaspoon teaspoon
  • Salt : 1/2 teaspoon teaspoon
  • Black salt (kala namak) : 1/2 teaspoon teaspoon
  • Olive oil : 2 tablespoons
  • Leek (sliced) : 1
  • Mushrooms (sliced) : 8 ounces
  • Fresh thyme (chopped) : 1 tablespoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat your oven to 375°F (190°C).
• In a large bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, salt, and black salt until well combined. Set aside.
• Heat the olive oil in a large oven-safe skillet over medium heat. Add the sliced leek and mushrooms and sauté for about 5 minutes, until softened.
• Add the chopped thyme to the skillet and cook for an additional minute.
• Pour the chickpea flour mixture into the skillet and stir well to combine with the vegetables.
• Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is set and golden brown on top.
• Remove from the oven and let it cool for a few minutes before slicing and serving.

Tips

• Feel free to add other vegetables or herbs to the frittata, such as bell peppers, spinach, or rosemary.
• Serve the frittata with a side salad or some crusty bread for a complete meal.

Information

• This vegan leek and mushroom frittata is a great option for brunch or a light dinner.
• Chickpea flour, also known as besan or gram flour, is a versatile ingredient commonly used in vegan and gluten-free cooking. It provides a great texture and flavor to this frittata.