Vegan Soy free Frittata with Mushroom Chard Shallot Almond-Feta. Glutenfree Recipe

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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

Prep Time15

Cook Time40

Total Time55

Course: Breakfast

Cuisine: American

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

Nutrition

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