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).
Add some turmeric for a egg yolkish color and nutritional yeast for a slight cheesiness.
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.
Top with hot sauce, cashew sour cream or eat them plain!
Vegan Frittata Cakes
(Adapted from veganricha.com)
Makes 5 fat pancakes
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)
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
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.