Vegan Pasta Frittata
A super easy way to use up left-over pasta in a yummy vegan recipe. Who knew that Vegan Frittata would be so easy to make & delicious to eat.!
Servings: 6 slices
Calories: 185kcal
Equipment
- Flan / pie dish
Ingredients
For the Frittata 'vegan egg' mix
- 1 pack silken tofu around 300g / 1 cup
- 3-4 tablespoon gram flour chickpea flour
- 1 teaspoon turmeric
- ½ teaspoon mild chilli powder or smoked paprika
- ¼ teaspoon black salt kala namak
- 1 teaspoon oregano or thyme
- 3-4 tablespoon water
- 3 tablespoon nutritional yeast optional, but gives a nice cheezy flavour
Frittata Filling
- 400 g cooked pasta in sauce OR left over veggies
- 1 tablespoon olive oil
Instructions
- Heat your oven to 200°C / 400°F / Gas Mark 6.
- Grease a 20cm diameter flan, pie or springform tin with a little oil.
- Put all the frittata 'egg' mix ingredients into a large bowl and mix together until you have a smooth 'eggy' mixture that is slightly runny.
- Add more gram flour if it is too runny, or more water if it is too stiff.
- Mix in the pasta (or other veggies). You should end up with the pasta all coated in the mix, with a bit more around it.
- Pour the whole lot into the prepared tin & smooth so it is even.
- Bake in the oven for around 15 minutes, or until it is slightly browned on top and set.
- Serve in slices with veggies or salad as a light lunch.
Video
Notes
This would be a brilliant way to re-purpose left over Christmas or Sunday lunch veggies.
Nutrition
Calories: 185kcal | Carbohydrates: 26g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 242mg | Fiber: 3g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg