Garbanzo bean flour is jam packed with nutrients, protein and fiber. Adding veggies of choice makes for a nutritious and delicious pie. I used leeks and mushrooms, but any favorite veggies would be equally delish. Serve it with a side salad for brunch or dinner.
2 cups garbanzo bean flour
2 garlic cloves, minced
1 tsp salt
1/4 tsp pepper
1 Tbsp dijon mustard
1/4 cup nutritional yeast
2.5 cups water
1/4 cup extra virgin olive oil
1 lb mushrooms, washed & sliced
3 to 4 leeks, (white and light green parts only), washed and sliced
1/3 cup vegan parmesan cheese, shredded
1/4 tsp kala namak (black salt), optional
Chopped parsley for garnish
1. Preheat the oven to 400°F. In a large bowl, wisk together garbanzo bean flour, garlic, salt, pepper, dijon mustard, nutritional yeast, water and 1/4 cup olive oil. Wisk until smooth and set aside to rest.
2. In an oven proof skillet over medium heat with 1 to 2 Tbsp olive oil, saute leeks for 3 to 4 minutes. Add mushrooms snd continue to saute until leeks soft and mushrooms browned and their liquid has evaporated, approximately 9 to 10 minutes.
3. Wisk the garbanzo bean flour mixture again then pour the mixture into the skillet. Sprinkle vegan parmesan cheese onto mixture. Cook undisturbed until the edges begin to firm, approximately 6 to 7 minutes.
4. Transfer the skillet to the oven and bake until top appears firm, approximately 25 to 30 minutes. Set the oven to broil and bake another 5 minutes, until top browned. Remove from oven, sprinkle kala namak over frittata and allow to cool for at least 15 minutes before serving. Sprinkle with chopped parsley(optional).