CHICKPEA FRITTATA

Plenish

Plant-based chickpea frittata

Say hello to your new go-to healthy breakfast, brunch or dinner. This vegan chickpea frittata is simple to make and loaded with protein, iron, fibre and B vitamins. Add veggies of your choice for an array of colour and extra wholesome goodness!

Ingredients

  1. 1 cup chickpea flour
  2. 1 cups vegetable stock
  3. 1 cup Plenish m*lk
  4. ½ tsp baking soda
  5. 1 tbsp nutritional yeast
  6. ½ tsp turmeric
  7. 3 cups vegetables of choice – courgette, spinach, asparagus, chard, kale are all good!
  8. ½ cup red pepper
  9. Salt
  10. Pepper

Preparation

Preheat the oven to 180°C. Add the chickpea flour, stock, baking soda, yeast and turmeric in a bowl and whisk together until smooth. Leave for 30 minutes.

Sautée your vegetables in a large skillet pan until just tender. Pour the chickpea batter into skillet and transfer to the oven to cook for 25-30 minutes, or until the top appears light golden brown. Remove from the oven and allow to cool for around 15 minutes. Store leftovers in an airtight container in the fridge for up to 4 days.

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