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Home » Vegan Persian Frittata

Vegan Persian Frittata

April 19, 2014 by coconutandberries Leave a Comment

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Vegan Persian Frittata

Prep time:
Cook time:
Total time:
Serves:

A Vegan Frittata with a Middle-Eastern twist! Light and fluffy.

Ingredients

1 Tbsp Olive oil
1 Onion, chopped
1 Clove of garlic, minced
2″ Fresh ginger, peeled and minced/grated
1 Large courgette OR 2 small, sliced into half moons.
1 350g/12oz pkg Silken tofu
2 Tbsp Nutritional yeast
1 Tbsp Olive oil
1/3 C Almond milk
1/4 tsp Turmeric
1/2 tsp Black salt (This gives it the “eggy” taste. Highly recommended)
1/2 C Chickpea flour
1 Tbsp Arrowroot
Salt and pepper to taste
Fresh parsley
Sumac

Instructions

View the full recipe at Coconut and Berries →

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Filed Under: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Main Dishes, Vegan Tagged With: brunch, chickpea flour, frittata, ginger, light, lunch, parsley, sumac, tofu, zucchini

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