Vegan Soy free Frittata with Mushroom Chard Shallot Almond-Feta. Glutenfree Recipe
Vegan Soy free Frittata with Mushroom Chard Shallots and Almond Feta. Chickpea flour frittata. Dairy-free Savory breakfast recipe. No Tofu. Gluten-free. makes one 6.5 inch pan
Servings: 4
Ingredients
Dry
- 1/2 cup Chickpea flour or gar-fava flour
- 1.5 Tablespoon flaxseed meal
- 1/4 teaspoon turmeric for color, optional
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt less if your feta is tangy
- a generous pinch of Indian black salt kala namak
- 1 Tablespoon nutritional yeast
- a generous pinch of garlic powder
- 2 teaspoons chopped fresh herbs I used oregano and thyme or a teaspoon of dried herbs.
- Chili flakes or black pepper to taste
Wet
- 1/2 cup coconut milk
- 1/2 cup water
- 1 Tablespoon extra virgin olive oil optional, use 1 Tbspn more coconut milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon maple or agave syrup
Veggies
- 1/4 cup sauteed mushrooms or chopped mushrooms I sauteed the mushrooms in a little oil for a few minutes
- 1 large rainbow chard leaf chopped small or other greens
- 1 large shallot chopped small
- 1/4 cup Ricki's Almond Feta cheese or Kite hill brand almond ricotta or other non dairy cheese crumbles
- Variations:
Variations
- a few Tablespoons non dairy cheddar or mozzarella or jack
- Add roasted squash
Instructions
- In a bowl, whisk all the dry ingredients for even distribution.
- Add the wet to the dry, whisk into a smooth batter.
- Add chard, mushrooms, veggies and crumbled cheese and mix.
- Pour the thick batter into a greased or parchment lined pan. Spread evenly.
- Bake for 35 minutes at 375 degrees F / 190ºc or until toothpick from the center comes out almost clean. You want it just about done and not over baked.
- Let rest for 5-10 minutes before slicing.
- Serve hot or cold as is or with a side of roasted veggies or potatoes. Top with additional non dairy cheese or sauces of choice.
- Can be kept refrigerated in a closed container for 2 days. Warm in the oven before serving.
- The recipe can easily be doubled. The consistency of the batter should be thick, so adjust dry ingredients if needed for a larger batch.
Notes
About 1/4 cup non dairy Mozzarella will give the frittata a slightly custardy texture. Add some if you have it:)
For a Quick version of the Feta, Soak almonds in hot water for a few hours. Peel, pulse into coarse crumbs. Add a teaspoon of lemon juice, a generous pinch of sea salt, mix and let sit for a few minutes until you get all the ingredients of the frittata ready. Nutritional values based on one serving
For a Quick version of the Feta, Soak almonds in hot water for a few hours. Peel, pulse into coarse crumbs. Add a teaspoon of lemon juice, a generous pinch of sea salt, mix and let sit for a few minutes until you get all the ingredients of the frittata ready. Nutritional values based on one serving
Nutrition
Calories: 168kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Sodium: 459mg | Potassium: 346mg | Fiber: 3g | Sugar: 2g | Vitamin A: 880IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1.6mg