Vegan Persian Frittata might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free and dairy free recipe has 267 calories, 12g of protein, and 10g of fat per serving. This recipe serves 4. For $2.51 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 306 people found this recipe to be yummy and satisfying. It is brought to you by Coconut And Berries. From preparation to the plate, this recipe takes approximately 45 minutes. If you have lemon juice, salt, salt and pepper, and a few other ingredients on hand, you can make it. Overall, this recipe earns a great spoonacular score of 96%. King Oyster Mushroom Vegan Scallops With Persian Cucumbers, Vegan Zucchini Frittata, and Soy-free Broccolini White Bean Frittata. Glutenfree Vegan are very similar to this recipe.

Servings: 4

Ingredients:

Equipment:

Cooking instruction summary:

Warm the olive oil in a large pan (oven-proof if baking) over medium heat. Add the onion and cook for 5 minutes until soft.Add the garlic and ginger and continue to cook, stirring, for another minute.Add the courgette and cook for a further 8-10 minutes.Meanwhile, blend the silken tofu through to the black salt in a blender. Add the chickpea flour, arrowroot and salt and pepper and blend briefly again.Fold in a handful of chopped parsley.Spread the vegetables evenly in the pan and pour the frittata batter over, spreading with a spatula so it is evenly distributed.If cooking on the stovetop (this is what I usually do) cook over medium heat for 15 minutes. Carefully slide onto a plate, flip the frittata and cook the reverse side for a further 15 minutes. It should be browned and firm to the touch.Alternatively, place the pan in the oven and bake for approx 30 minutes at 180C/350FSprinkle liberally with sumac and fresh parsley to serve.Scrub the beetroot, cut off the greens, wrap loosely in tin foil and bake at 200C/400F for 45 mins-1 hour, until very soft.When cool enough to handle, rub the skins off with your fingers. They should come off easily if the beetroot is fully cooked.Dice the beetroot and add to a bowl with the pomegranate arils. Mix the chili flakes through to the salt and pepper in a small bowl/jar. Pour the dressing over the salad and stir through the fresh herbs.

Step by step:

1. Warm the olive oil in a large pan (oven-proof if baking) over medium heat.

2. Add the onion and cook for 5 minutes until soft.

3. Add the garlic and ginger and continue to cook, stirring, for another minute.

4. Add the courgette and cook for a further 8-10 minutes.Meanwhile, blend the silken tofu through to the black salt in a blender.

5. Add the chickpea flour, arrowroot and salt and pepper and blend briefly again.Fold in a handful of chopped parsley.

6. Spread the vegetables evenly in the pan and pour the frittata batter over, spreading with a spatula so it is evenly distributed.If cooking on the stovetop (this is what I usually do) cook over medium heat for 15 minutes. Carefully slide onto a plate, flip the frittata and cook the reverse side for a further 15 minutes. It should be browned and firm to the touch.Alternatively, place the pan in the oven and bake for approx 30 minutes at 180C/350FSprinkle liberally with sumac and fresh parsley to serve.Scrub the beetroot, cut off the greens, wrap loosely in tin foil and bake at 200C/400F for 45 mins-1 hour, until very soft.When cool enough to handle, rub the skins off with your fingers. They should come off easily if the beetroot is fully cooked.Dice the beetroot and add to a bowl with the pomegranate arils.

7. Mix the chili flakes through to the salt and pepper in a small bowl/jar.

8. Pour the dressing over the salad and stir through the fresh herbs.

Nutrition Information: