Leek and Onion Frittata (vegan and gluten-free)

This delicious leek and onion frittata was the perfect thing to make tonight. It's rainy and cold out, so it was a great day to have the oven on... and we happen to have a ton of leeks and onions on hand. This frittata recipe can easily be modified to include other veggies you have on hand too.. feel free to experiment! The recipe is plant-based/vegan and gluten-free. This recipe was taken from Vancouver with Love.





Ingredients

2 tbsp olive oil
1 large onion - any type
1 medium leek
2 cloves of crushed garlic
2 cups chickpea/garbanzo bean flour
1/2 tbsp dried thyme
1 tsp smoked paprika
1/2 tsp turmeric
1 tsp onion powder
2 tsp  garlic powder
1/2 tsp black pepper
1 tsp salt, or more to taste
2 cups water
optional add in - vegan cheese shreds or homemade cashew cheese

Directions

Preheat oven to 400 degrees F.

Chop onion into diced pieces - if using a green onion cut the stalk into thin round discs. Put aside a large handful of the chopped onions and throw the rest into a pan with 1 tbsp of the oil. Fry the onions on the stove top for 10 mins until golden brown and soft.

Slice leek into thin round slices. Put aside.

In a large bowl, mix together crushed garlic, chickpea flour, and spices. Add some vegan cheese if using. Mix everything together, and then add the 2 cups of water. Whisk and mix well until batter is smooth. Add all the fried onions, and all of the sliced leeks except 5-8 slices that you'll use to decorate the top with the onions that had been set aside.

Use the remaining 1 tbsp of oil to oil a round pan or cast iron skillet. Any casserole dish can be used if you don't have a round pan. Pour the fritatta mixture into the pan and arrange remaining onions/leeks on top. If using vegan cheese, sprinkle some shreds on top too.

Bake for 35-40 minutes until the surface is firm and golden. The decorative leeks and onions should start to turn brown.

Remove from oven, slice like a pie, and serve immediately.