I don't know about you but I have always loved a vegetable frittata! It took me a little while to work this recipe out so that we could all enjoy vegan frittata, but I have managed it!
It took a little while to work out what to replace the egg with and how to put some vegetables in without making it too heavy on the batter.
This vegan frittata has the perfect balance of batter and vegetables. It's a light dish and a great one for all seasons!
In the summer it goes great with some boiled vegetables or salad.
In the winter it tastes amazing with some gravy, roast potatoes and veg.
The frittata holds together really well and has become a perfect finger food for my 1 year old daughter. Maxine also loves to dunk it in her gravy (we buy tescos own free from gravy), she can't get enough!
I hope you like this as much as we do!
Ingredients
Veg
2 cups Broccoli
¼ cup Red Onions
2 cups Peppers
Tomatoes sliced
Batter
1 ½ cups Plain Flour
1 ½ cups Water
¼ cup Vegan Yoghurt
½ tsp Salt (optional)
½ tsp Turmeric
Ground Pepper to taste
1 tbsp Vegetable Oil
½ cup Basil
¼ tsp Thyme
You can add salt if you would like as well.
Some mixed or italian herbs would go great in this as well.
Method
Preheat the oven to 190C and grease a tart tin or round cake tin.
Batter
Place the flour, water, yoghurt, turmeric and oil into a food processor and process until smooth. A whisk would work here too or if you are like me and do everything by hand, that's also works!
Veg
* Cut the peppers into small strips, the broccoli into small florets, the red onion 1/2 to a fine dice and ½ in slices and some of the tomatoes into slices.
* Leaving half the peppers and all the sliced onions and tomatoes aside. Put the other bits in a large bowl. These extra bits go on the top of the frittata to make it look even better! So you can do any shapes or patterns here that you would like!
* Mix the batter into the veg, and add the thyme, basil, salt and pepper, stirring until mixed together, before turning out into the greased tin.
* Place the peppers, onions and tomatoes that you set aside on the top of the frittata.
* Bake in the oven for 45-50 minutes.
Serve
Enjoy!
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