Soy-free Broccolini White Bean Frittata. Glutenfree Vegan

Soy-free Broccolini White Bean Frittata. Glutenfree Vegan is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 8 servings. One serving contains 21 calories, 2g of protein, and 0g of fat. For 44 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is liked by 1568 foodies and cooks. It is brought to you by Vegan Richa. Head to the store and pick up chard, summer savory, fat free soy flour, and a few other things to make it today. Many people really liked this breakfast. With a spoonacular score of 99%, this dish is spectacular. If you like this recipe, you might also like recipes such as Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free), Buffalo White Bean Quinoa Bites(Gluten Free with a Vegan Option), and Vegan Scrambled Chickpea “Eggs” with Quick Hash (Egg-Free, Soy-Free + Gluten-Free).

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F.Add all the ingredients under Bean feta in a bowl. Mix and mash the beans a bit.(mash atleast half the beans) and let sit till you prep.Chop up the veggies and keep ready.In a bowl, mix all the dry ingredients of the chickpea batter (all ingredients till baking powder). Whisk well to combine. Add the coconut milk, oil and water and mix to combine.Add the chopped veggies, and white beans to the batter. fold in.Drop batter onto greased pie pan. Even it out. Top with tomato slices (optional).Bake for 40 to 50 minutes or until the center is not jiggly and the edges lightly brown.Serve warm with Sriracha/ketchup, with favorite gravy or dressings or in a sandwich.This Frittata is being shared at Allergy Free Wednesdays

 

Step by step:

1. Preheat oven to 350 degrees F.

2. Add all the ingredients under Bean feta in a bowl.

3. Mix and mash the beans a bit.(mash atleast half the beans) and let sit till you prep.Chop up the veggies and keep ready.In a bowl, mix all the dry ingredients of the chickpea batter (all ingredients till baking powder).

4. Whisk well to combine.

5. Add the coconut milk, oil and water and mix to combine.

6. Add the chopped veggies, and white beans to the batter. fold in.Drop batter onto greased pie pan. Even it out. Top with tomato slices (optional).

7. Bake for 40 to 50 minutes or until the center is not jiggly and the edges lightly brown.

8. Serve warm with Sriracha/ketchup, with favorite gravy or dressings or in a sandwich.This Frittata is being shared at Allergy Free Wednesdays

Nutrition Information:

covered percent of daily need