Vegan Zucchini and Carrot Frittata

Vegan Zucchini and Carrot Frittata with cheddar is a delicious and wholesome meal that feels wholesome and light. It is not fried but instead baked, hence healthier and easier to create. The frittata is prepared using shredded zucchini and carrots that provide a mixture of sweetness and freshness. The vegan cheddar cheese also exudes into the batter and adds a sharp hint that counterbalances the vegetables. This Vegan Zucchini and Carrot Frittata with cheddar features chickpea flour as a bottom, which will hold everything, but no eggs are required.

STATS

• Diet: Vegan, dairy-free, egg-free
• Prep time: 15 minutes
• Course: Breakfast, brunch, main
• Cuisine: Plant-based, Italian-inspired
• Cooking time: 35 minutes
• Serving size: 1 slice
• Yield: 6 slices
• Difficulty: Easy
• Total time: 50 minutes
• Cooking method: Oven-baked

EQUIPMENT

• Mixing bowls
• Whisk
• Box grater
• Measuring cups & spoons
• Oven-safe skillet/baking dish
• Spatula
• Knife & cutting board

INGREDIENTS

• One medium zucchini, grated
• Two medium grated carrots
• One little onion, chopped finely
• A full cup of gram flour, or chickpea flour
• One cup of unsweetened plant milk, such as almond milk
• A tablespoon of baking powder
• One teaspoon of powdered garlic
• A single tablespoon of powdered onion
• One teaspoon of oregano, dried
• Half a teaspoon of turmeric
• 1/2 a teaspoon of paprika
• To taste, add salt and black pepper.
• Half a cup of vegan cheddar cheese, shredded
• Two teaspoons of olive oil

INGREDIENT NOTES

Zucchini:

• Wet and spongy. Makes it more of a fresh dish and keeps the frittata tender. Remove any excess water before mixing.

Carrots:

• Floral and mineral. Add color and natural input to the dish.

Onion:

• Adds a salty foundation, Lightly Cooked to yield a tender taste.

Chickpea flour:

• The egg substitute creates structure and protein; no animal products are used.

Almond milk:

• Maintains the battery light. Any unflavored plant milk is fine

Vegan cheddar:

• Adds mellow and tartness. Select one that melts.

Baking powder:

• Removes the frittata a little, so it does not allow it to be too compact.

Herbs and spices:

• Turmeric is an additive to color. Spices and herbs are used, such as paprika, oregano, garlic & onion powders, to add flavor.

Olive oil:

• Adds flavour and prevents staling.

INSTRUCTIONS

1. Warm up the oven to 375°F, or 190°C. Apply olive oil to a baking dish or pan that is safe to use in the oven.
2. Grate the carrots and zucchini. To get rid of superfluous water, squeeze the zucchini in a towel.
3. Combine all the spices, almond milk, baking powder, and chickpea flour in a bowl and mix until smooth.
4. Add the vegan cheddar, zucchini, carrots, and onion. Mix thoroughly.
5. Fill the oiled dish with the batter. Using a spatula, distribute evenly.
6. Bake till the the center is firm and browned, between thirty and thirty-five minutes.
7. Remove from the oven and let cool for 10 minutes before slicing
8. Serve hot or cold.

TIPS

• Bake long enough to make the corners slightly crispy to improve texture.
• Add bell peppers, spinach, and mushrooms to add more vegetables.
• Topped with additional vegan Cheddar to make it more cheesy.
• Remove before cutting into nice slices.
• It makes a good lunch to carry the following day.

STORAGE INFORMATION

Refrigerate

• Store slices in an airtight box/jar for as long as 4 days. Reheat in the oven/microwave.

Freezer

• Wrap slices tightly and freeze for 2 months. Before serving, reheat it after letting it thaw overnight in the refrigerator.

FAQS

Can I do this without vegan cheese?

• Yes, the frittata will still set, but cheese adds flavour and creaminess.

Is it possible to pan-fry, rather than bake?

• It is preferable to bake it so as to evenly cook it, but small patties can be cooked in pans.

What is a substitute for chickpea flour?

• Besan or Split pea flour can be used. The fluffiness of the egg cannot be substituted for regular flour.

Is it freezable?

• Of course, it is delicious even cold, like a savory pie.

Can I make it fat-free?

• Yes, and to the dish, add parchment paper and eliminate oil.

NUTRITIONAL INFORMATION

Calories: 150
Protein: 7 g
Carbohydrates: 18 g
Dietary Fiber: 4 g
Fat: 6 g
Calcium: 8% DV
Iron: 10% DV
Potassium: 320 mg
Sodium: 220 mg