Thursday, 28 June 2012

Baked Eggless Frittata for the perfect brunch- can be vegan or lacto-vegetarian

Shown here with cheese, but can easily be vegan (add vegan cheese, tahini or nutritional yeast)

Have you ever cooked something yummy then struggled to think of what it actually might be? This was one such occasion for me- but after some deliberation I decided that "frittata"is the closest name I could find for what this is: despite the fact that it is neither fried nor made with egg it does perform the same function in a meal as a conventional frittata would. If you liked my pudla (gram flour pancakes) or vegan and vegetarian eggless quiches, then you will love this. 
  • It's basically the pudla/ quiche recipe (with batter the consistency of double cream) of gram flour plus soya milk and salt, turmeric, black pepper and herbs. It is totally free from added oil or fat as it is baked not fried. 
  •  I used diced new potatoes, sweetcorn, broccoli and green beans but any combo of these plus tomato, fresh coriander (cilantro), olives, peas, broad beans, bell peppers, chillis or sundried tomatoes would be equally good. To make it vegan, simply leave out the cubes of cheese and replace them if you like with vegan cheese, nutritional yeast or drizzle with tahini when it comes out of the oven. 
  • Simply steam the prepared vegetables, lay them on the base of a damp silicone mould or lightly-oiled baking dish and pour on the batter with your chosen seasonings. You can add cheese at this point if you are not vegan. (I made this dish as a quick and easy supper for the kids, so I made it very cheesy!) Make sure there are plenty of veggies and the batter just binds everything together.
  • Put in an oven preheated to 200C and bake for about 15 minutes, or until set. Cut into wedges and serve, either alone or with salad/ cooked tomatoes.

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