Vegan Courgette & Leek Frittata

One of my favourite ways to use up any vegetables that are hanging around in the fridge is a Frittata. This Vegan Courgette & Leek Frittata is more a coincidence from what I had on hand than any great design plan, however the sweetness of the leek works particularly well with the courgettes.

As a frittata is a kind of crustless quiche it can be made into little dinky individual portions (like I did with this recipe a while back)  or as I have done here, one large frittata to portion up in larger or smaller pieces. I like to make a large frittata which I then take slices of to work for an easy quick lunch. One of the nicest things about Frittata is that it is just as happy being eaten room temperature or hot, which makes it ideal to use as canape or to take on a picnic.

Feel free to use almost any vegetable combination. Potatoes, carrot, red peppers or asparagus all work well. I would generally always suggest adding some kind of allium- whether it’s an onion, some shallots or even a hefty handful of chives.

Another way to ring the frittata changes is to add some extra flavour such as pesto or even curry powder into the Frittata ‘mix’. Some semi dried tomatoes or even some olives would be nice too

So, how do we recreate the squidge & wobble of eggs to bind the frittata together? The answer is tofu & chickpea (gram) flour. The addition of a little Kala Namek, also known as Black Himalayan Salt adds an extra ‘eggy’ taste, but feel free to omit this ingredient if you can’t find it!

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Vegan Leek & Courgette Frittata

Author: Louise-Claire Cayzer

Ingredients

• 1 medium leek finely chopped
• 2 Medium Courgettes grate 1 and a half, then finely slice the other half a courgette to decorate

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 tsp turmeric powder
• 1/3 tsp Kala Namek Black Himalayan Salt optional
• 3 Tbs nutritional yeast
• Salt & Pepper to taste
• 3-4 Tbs water

Instructions

1. In a frying pan with 1 Tbs of the olive oil, sautee the leek until soft.

2. Add the grated courgette and cook for around 5 minutes

3. Oil & line a tin (around 20x  20cm and put your oven on to Gas mark 7/220C

4. 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.

5. Once the leeks & courgettes are soft, add them to the 'Frittata' mix & stir well to combine.

6. Spoon the mixture into the prepared tin & top with the extra slices of courgette 

7. Put the tin in the oven bake for around 15-20 minutes. Check after 15 mins, the frittata should be slightly springy to touch.

8. Serve sliced with a fresh salad.