Recipe: Vegan Frittata Cakes
Post by Paula Jahn, Co-owner and Registered Dietitian at Nourish Northwest
I have been using flax eggs in vegan baking for years and eating tofu scrambles for even longer. In fact, we make a wonderful huevo-less rancheros in our brunch cooking class. But, for some reason, I’ve never thought to try to replicate other egg dishes with anything but tofu.
Enter, the chickpea-mushroom-cauliflower patty. They are like mini omelet pancake frittata things.
Chickpea flour rivals eggs for protein with 6 grams per quarter cup (compared to 7 grams for one egg).
![Mix dry ingredients. Play with your favorite spices.](http://nourishnorth.wpengine.com/wp-content/uploads/2015/01/photo-8-225x300.jpg)
Add some turmeric for a egg yolkish color and nutritional yeast for a slight cheesiness.
![Shrooms + grated cauli = scrambled egg texture.](http://nourishnorth.wpengine.com/wp-content/uploads/2015/01/photo-9-236x300.jpg)
There’s something about the combination of grated cauliflower that gets slightly soft but still maintains texture and the mushrooms that really does mimic scrambled eggs.
![Fry 'em up!](http://nourishnorth.wpengine.com/wp-content/uploads/2015/01/photo-10-225x300.jpg)
![Begging for some sauce.](http://nourishnorth.wpengine.com/wp-content/uploads/2015/01/photo-11-211x300.jpg)
Top with hot sauce, cashew sour cream or eat them plain!
![Eggs? Nope!](http://nourishnorth.wpengine.com/wp-content/uploads/2015/01/photo-12-261x300.jpg)
Vegan Frittata Cakes
(Adapted from veganricha.com)
Makes 5 fat pancakes
Ingredients:
Dry:
1 cup chickpea flour
1 Tablespoon flaxmeal
3/4 teaspoons salt
1/4 teaspoon each cumin, smoked paprika and turmeric
1 Tablespoon nutritional yeast
1/2 teaspoon baking powder
a generous pinch(1/8 teaspoon of baking soda)
Wet:
1 cup water
1/2 teaspoon apple cider vinegar
1 rounded cup grated cauliflower
3-4 Shiitake mushrooms or other fresh mushrooms, roughly chopped (1/3-1/2 cup)
1-2 cloves garlic, grated with a Microplane
2 Tablespoons flat leaf parsley, chopped
Method:
In a bowl, mix all the dry ingredients. Whisk well.
Add a cup of water and whisk to combine into a smooth, lump-free batter.
Add the vegetables and vinegar and mix to combine.
Drop a ladle full of the batter on a greased hot pan, preferably cast iron.
Cook for at least 4-5 minutes, until golden brown on bottom and bubbly on top.
Flip and cook for another 5-6 minutes.
Serve hot with sauce of choice.