Courgette and Leek frittata with a slice on a plate
Vegan Leek & Courgette Frittata
Author: Louise-Claire Cayzer
  • 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
  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.