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Vegan Frittata

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Vegan Frittata with Kale, Mushroom, and Peppers



  • 2 cup chickpea flour
  • ¼ cup nutritional yeast optional, if not using add another ¼ cup flour
  • 1 tsp baking powder
  • 2 cups water
  • 1 Tbsp good quality tomato sauce
  • ½ cup chopped kale
  • ½ cup roughly chopped mushrooms
  • ½ cup red capsicum, diced
  • ½ cup sliced black olives (optional)
  • Salt and pepper to taste


  1. Begin by chopping the kale, mushrooms, and capsicums and set them aside.
  2. In a large bowl, combine flour, nutritional yeast, baking powder, and water and whisk to combine until the mixture is smooth with no lumps.
  3. Add the chopped veggies and olives if using to the bowl.
  4. Divide mixture evenly into lightly greased muffin tin holes. (standard 12-hole muffin tray.)
  5. Transfer tray to the oven and bake for 20-30 min at 180 °C.
  6. Remove from the oven and use a knife to gently remove from the tray.
  7. Can be stored in the fridge for 3 days in air tight container or frozen for up to 6 months.






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