The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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Eggless Savoury Tray Bake, vegan frittata



This is my take on the Bosh Boys' Turbo Tortilla. I found it tricky to cook through properly in a pan and found this version lighter and easier to make, but all credit for the concept to Bosh!


This really is just a light, seasoned, gram flour batter holding together a bright bundle of vegetables! Gluten free, not an egg in sight, high protein and fibre and easy to make, best eaten hot, but reheats really well too. Great with salad and sriracha mayo or garlic mayo and olives


You really could use any left over veg, but I wanted it to look colourful and taste fresh. After a very sorry incident with a cherry tomato I prick the skin before cooking to stop them exploding!


The tofu increases the protein content, but also offers a slightly eggy quality to the dish, and I also used black salt to improve the eggyness of the dish, but ordinary salt would do the job.


Gram flour is basically milled chick pea so in comparison to normal flour is higher in protein, fibre and a whole host of other nutrients. It is also gluten free. This recipe serves up to 6 small appetites, 4 larger!



Ingredients


200g waxy type potatoes, skin on, thinly sliced

100g gram flour

100g water

1tsp black salt (see above)

Generous grind of black pepper

1/2 tbsp veg oil

1 small red onion, peeled and roughly chopped

1 small chilli of choice finely sliced

2 garlic cloves crushed

1 small pepper, any colour

125g cherry tomatoes ( see cooking notes above)

125g asparagus chopped into bite sized pieces

100g firm tofu, squeezed out and crumbled

50g frozen peas

100g mushrooms roughly chopped



Method


Preheat the oven to 200C


Put the sliced potatoes into a pan of boiling water and cook for 10 minutes until soft, drain and set aside


Lightly grease and line a baking tray with grease proof paper


Add the water, salt and pepper and gram flour together into a large bowl and whisk until smooth, set to one side



Add the oil to a pan and gently cook the onion, chilli and garlic for 5 minutes until softened. Increase the heat and add the rest of the vegetables and turn up the heat and cook for 5 minutes stirring regularly


Add every thing to the bowl of batter and mix well until all the contents are coated in the batter. Tip into the baking tray and press well in









Bake for 15 minutes. Lift out from the tray carefully by the edges of the greaseproof paper and cut into squares. Enjoy with salad, sauces and olives


Debbie

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