For a plant-based twist on a classic, try this delicious Vegan Frittata with Leek & Onion. It's healthy, naturally gluten-free and oh-so-simple to make.
Prep Time25 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr20 minutesmins
Course: Appetizer, Main Course, Side Dish
Cuisine: healthy, Italian, vegan
Servings: 4servings
Author: Elizabeth Emery
Ingredients
2tablespoonavocado or olive oil
1large onion
1medium leek
2clovesgarlic (crushed)
2 cupschickpea flour
½tablespoondried thyme
1teaspoonsmoked paprika
½tsp turmeric
2teaspoononion powder
2teaspoongarlic powder
½tsp black pepper
½-1tsp salt (to taste)
2cupswater
Optional
1cupyour favourite vegan cheese (grated)
Instructions
Preheat the oven to 400°F/205°C.
Slice the onion into ½cm discs, setting aside 4-5 of the smallest discs (these will be used for decoration later).
Slice the leek the same way, again reserving 4-5 sliced discs for decoration later. Then set the leek aside.
Using 1 tablespoon of the oil, gently fry the onion slices (except the decorative ones) in a pan on the stovetop for 10-15 minutes stirring frequently, until they are lightly golden and soft. Remove from the heat and set aside.
In a large mixing bowl, add the crushed garlic, chickpea flour, thyme, paprika, turmeric, onion powder, garlic powder, pepper, salt and vegan cheese (if using).
Stir to combine all ingredients and add the water.
Using a hand or manual whisk, whisk the mixture until there are no lumps of flour and it has a smooth consistency (about a minute).
Add the fried onion and raw leek (except for the decorative slices) and whisk again to mix.
Using the remaining oil, gently brush it all around a circular pan with deep sides. A cast iron pan works really well for this, because it is naturally nonstick and helps give the frittata a nice crispy finish. (You are welcome to use any deep-sided pan however, and if you don't have a circular one don't worry.)
Pour the frittata mixture into the pan, ensuring that it evenly coats the surface.
Arrange your reserved onion and leek discs in a decorative pattern on the surface (see photos for example), and if you wish, add extra shreds of vegan cheese to the surface for flavour.
Bake in the oven for 35-40 minutes, until the frittata surface is firm and golden, the cheese is melted (if using) and the decorative leeks/onions are starting to brown.
Remove from the oven, cut into slices and serve immediately straight from the pan.
Notes
This dish is best served straight from the oven. As it cools it will harden - it's still completely edible, but it is better fresh.