roasted vegetable frittata
prep time
cook time
total time
recipe type: vegan
serves: 8
  • 2-3 cups of roasted vegetables - I used a combination of cauliflower, pumpkin, red capsicum, and halved cherry tomatoes.
  • 1 cup chickpea flour
  • 2.5 cups water
  • 1 teaspoon Massel liquid stock concentrate or a stock cube
  • ½ teaspoon turmeric
  • 3 tablespoons nutritional yeast
  • ½ teaspoon black salt ( this gives an eggy flavour)
  1. Preheat the oven to 200 deg C.
  2. Mix the chick pea flour with 1 cup of the water into a smooth paste.
  3. Combine the remaining ingredients in a saucepan and bring to the boil.
  4. Pour the chick pea flour mix into the saucepan and mix thoroughly.
  5. Lower the heat and stir continuously until the batter thickens.
  6. Continue to cook, stirring for another 3 minutes.
  7. Gently fold in the roasted vegetables. It will be quite thick.
  8. Scoop the mix into a oiled cake tin or flan dish.
  9. Smooth the top with a wet spatula.
  10. Bake in the oven for 25-30 minutes.
  11. Allow to cool for 10 minutes before turning out of the tin.
  12. Serve cold or warm.
Recipe by quinces and kale at