I had an 'aha' moment recently with making vegan frittata and quiches. I mean, you wouldn't think these would be at all possible without the help of eggs. But we're on a mission to prove that vegan food isn't tricky and can be very, very delicious, documenting our successes along the way and bringing them to the world! And now I know the trick, I can pass on the knowledge to you!
These dinky little frittatas are made in muffin tins, however you could easily make them in one large tin. Make sure you slick enough oil in them to allow them to come out easily, or you could use muffin tin liners to make the job easier. These are about 3 bites each, so perfect for serving around at a party, or- even better- making ahead and for eating as a quick, protein filled and gluten free savoury breakfast option that is brilliant for eating right out of the fridge, or even on your commute. (Don't tell me you've never scoffed a snack on the way to work. I don't believe you)
You can also get creative with the filling, just like you would any regular frittata. Leeks that have been sauteed are a classic, and this recipe also features sun dried tomatoes that have been soaked in warm water to soften them, but you could use grated carrot, chunks of potato and peppers, or even just frozen green peas, some pesto wouldn't go astray either.
There are a few ingredients that you might not be 100% familiar with, however they are increasingly easy to find. Nutritional yeast adds a cheesy flavour & is available through healthfood shops and online (even through Amazon). Gram flour is also known as chickpea flour- again find it online, and in most supermarkets. Even better, it doesn't really matter what kind of tofu you use, a silken tofu will give a slightly smoother texture, a firm tofu will need to be mashed up more thoroughly (but not pressed!)
The last secret ingredient is Kala Namek aka Himalayan black salt. Used very sparingly, this special salt gives food a very slight 'eggy' taste. You can however leave this out if you wish- cooks choice!
All these ingredients come together magically whether whizzzed up in a food processor, or hand mixed, and once cooked, behave pretty much like a normal eggy quiche or frittata.
Mini Vegan Leek & Sun Dried Tomato Frittatas
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
For the Filling
- 1 medium leek (finely chopped)
- 10 sundried tomatoes (soaked in hot water then finely chopped)
For the Frittata 'mix'
- 1 x 250g pack tofu
- 50 g gram (chickpea) flour mixed with 4-5 Tbs water (you might need a little more. )
- 3 Tbs olive oil
- 1 teaspoon turmeric powder
- ⅓ teaspoon Kala Namek (Black Himalayan Salt) (optional)
- 3 Tbs nutritional yeast
- Salt & Pepper to taste
- 3-4 Tbs water
- In a frying pan with 1 Tbs of the olive oil, sautee the leek until soft.
- Oil a 12 hole cupcake/muffin tin well and turn your oven on to Gas mark 7/220C
- Meanwhile, whizz together all the 'Frittata mix' ingredients in your food processor or blender (If you don't have a food processor, mash the tofu up with a fork then mix all the other ingredients in by hand.
- Once the leeks are soft, mix them and the sun dried tomatoes into the frittata mix reserving few teaspoons to decorate.
- Spoon around 3 Tablespoons of the mixture into each muffin tin and put in the oven for around 15-20 minutes. Check after 15, the frittatas should be slightly springy to touch.
- Once done, leave to cool for a few minutes then gently run a knife around each frittata and remove from the tin.
- Serve with the reserved leeks sprinkled on top.