Vegan Frittata with Asparagus and Mushrooms

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1 bunch asparagus
• 1 cup mushrooms
• 1 4 nutritional yeast
• 1 cup almond milk
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon black salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons fresh parsley

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a medium bowl, whisk together 1 cup of chickpea flour, 1 cup of water, 1 teaspoon of turmeric, 1 teaspoon of black salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder until smooth.

3. 3

   Add 1 cup of almond milk and 1/4 cup of nutritional yeast to the chickpea mixture and whisk until fully combined.

4. 4

   Trim and chop the asparagus into bite-sized pieces and slice 1 cup of mushrooms.

5. 5

   In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped asparagus and sliced mushrooms, cooking for about 5-7 minutes until they are tender.

6. 6

   Pour the chickpea mixture over the sautéed vegetables in the skillet, ensuring even distribution.

7. 7

   Cook on the stove for about 3-5 minutes until the edges start to set.

8. 8

   Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is firm and golden brown on top.

9. 9

   Once baked, remove from the oven and let it cool for a few minutes before slicing.

10. 10

    Garnish with 2 tablespoons of chopped fresh parsley and serve warm.