This is a really REALLY, yes really easy recipe.
Anyone can make this as long as you have chickpea flour and a few veggies on hand.
The final result is a cheesy, kinda eggy vegan quiche or vegan frittata depending on whether you decide to put potatoes in or not.
1/2 cup chickpea flour
3/4 cup water
A variety of chopped up veggies such as:
asparagus, potatoes, green onions, onions, cabbage, cauliflower (this one is my favorite), sweet corn, peas, Brussel sprouts, broccoli, etc. Be creative!
Any cooked beans, tofu or cooked grains. I added cooked lentils and millet in my last quiche.
you can do the Italian spices – oregano, basil, cumin, mustard seed, garlic powder, thyme, sage, etc
Fajita seasoning, mild curry, Jamaican Jerk Seasoning, etc.
OIL & SALT
Smoked Salt or Black Salt (I like weird ingredients and I experiment a lot. Black Salt is obtained from sulphuric springs so it smells just like eggs, somewhat STRONG but as an ingredient it is AMAZING)
Truffle Oil (I recommend it for all your vegan dishes- it gives them a gourmet flavor similar to blue cheese or brie)
Truffle Oil can be replaced with Truffle Salt or Nutritional Yeast (I generally avoid Nutritional yeast due to it containing trace MSG naturally. It can also cause some yeast cross sensitivity such as bloating. Use it sparingly if you have no digestive issues or headaches)
Truffle salt and oil last a long time and they really make everything taste very gourmet. They are a great addition to a vegan chef’s pantry. If you don’t have them and cannot get them then you can omit them from the recipe and it will still work great. Just replace them with any salt or oil you wish to use.
Also instead of oil you can use tahini as well.
You can also add a Tsp of flax or Corn starch as an extra egg substitute but the chickpea flour itself id enough for that.
Mix the dry ingredients well and add the water.
Then mix in all your chopped veggies, grains, beans and oils.
Mix well and bake in a preheated oven at 350 F.
You know it is done with the knife test. If the knife comes out clean it is done. Let it cool!
Once it cools it will slice perfectly and it will hold its shape. (I must admit in my house we don’t always do this step in 😛 )
Feel free to tweak this recipe as it is very forgiving and very versatile. This is a great recipe for a new cook in order to learn how to experiment and improvise.
Tag me if you try it out.