Traditionally made with eggs, this frittata is a vegan take on classic brunch staple! Using garbanzo bean flour, sweet potato, and a host of other fresh ingredients you can bake up a delicious breakfast, lunch, or dinner without any animal products. Top with your favorite seasonal veggies and you’ve got a hearty meal that any one can enjoy!
September is FLYING by! Usually I’d be bummed because it means Fall is pretty much here and Summer is over, but with the hot, humid weather we’ve been having all month, I feel like my favorite season hasn’t ended just yet. 😉
It’s the 21st again so of course it’s time for another Recipe Redux extravaganza! This month’s theme is especially pertinent to my life right now because I am BUSY. Going back to school, studying for the GRE, working, and running a business will do that to ya! Anyways, check out the prompt….
September 2015 – Theme
Fantastic Freezer Meals:
Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!
You all already know I’m a fan of freezer meals! Also, I make large batches of baked goods at a time (like these cookies and these scuffins) so that I have them on hand for quick snacks whenever I need.Needless to say, my freezer is STOCKED.
The recipe I came up with this month is the ultimate freezable meal! And it’s perfect for breakfast, lunch, OR dinner. Inspired by my friend Debbie, who was looking for a vegan alternative to my Cheesy Mexican Frittata. I couldn’t leave her hanging so I got to work on making a tasty frittata that was vegan, gluten-free, and easy to make. I added an extra challenge by going the soy-free route!
Most vegan frittata’s or egg dishes are made with tofu (think tofu scrambles), but I wanted to be a bit more creative so I went with an old favorite: garbanzo bean flour! That combined with a creamy baked sweet potato made for a luscious doughy delicate frittata that sets perfectly once cooked in the oven.
Soy-Free Vegan Frittata
Ingredients (6 slices)
- 1 large sweet potato, peeled and mashed
- 3/4 cup chickpea flour
- 1 tablespoon whole grain corn meal (or ground flax)
- 3 tablespoons nutritional yeast
- ½ tsp thyme
- ½ tsp rosemary
- 1 tsp teaspoon smoked paprika
- salt and pepper, to taste
- 1 cup unsweetened non-dairy milk (almond or cashew work well)
- 1 small sweet onion, sliced
- sliced veggies of choice for topping
Preheat oven to 400 degrees. Place sweet potato in the oven and bake for 30-40 minutes or until soft.
Meanwhile, whisk together chickpea flour, spices, salt and pepper, nutritional yeast, corn meal, and non dairy milk.
Remove sweet potato from the oven and remove skin. Place sweet potato flesh and chickpea flour mixture into a food processor. Blend until smooth.
Pour batter into a well-greased pie tin or dish. Top with sliced onion and other veggies of your choice.
Bake for 50 minutes or until a knife comes out cleanly.
Slice into 6 pieces and serve warm.
The base of this recipe is delicious on its own, but it also leaves itself open to a lot of customization! I went with asparagus and onions for my toppings because they are what I had on hand, but feel free to use any end of summer/early fall produce you’d like. Roasted cauliflower or maybe even sautéed greens would be delicious!
This recipe makes 6 good-sized slices! Obviously if you’re cooking for one, you’re going to have leftovers. But that’s why this recipe is so great! The slices freeze amazingly well unlike real eggs would. All you have to do is your portion in the fridge over night and warm it in the microwave when you’re ready to eat. A convenient breakfast, lunch, or dinner when you’re pressed for time or don’t feel in the mood to cook!
I for one am a big proponent of freezer meals. Sure they take a little advanced planning and prepping, but once you’re stocked up you’re all set for numerous meals and snacks! Healthy eating is fun and easy when you’ve set yourself up for success.
Looking for some other delicious vegan recipes? Check these out!
Do you meal prep?
What are your favorite meals to keep in the freezer? I always have burgers, baked beans, protein baked goods, and soups!
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