This recipe is based on a recipe in the River Cottage Veg Everyday cookbook by Hugh Fearnley-Whittingstall. I have a few vegetarian cookbooks and love trying to veganise any of the recipes that aren’t vegan. Some are really easy to veganise, just by leaving out an ingredient or using vegan cheese or something, and some are more challenging. I’ve always wanted to try veganising some of the egg recipes and I’ve been making a lot of vegan frittatas lately so decided to try making a vegan version of this oven-roasted roots frittata.
I love this cookbook and even though not all of the recipes are vegan, and Hugh Fearnley-Whittingstall is not even close to being a vegan, it has lovely simple but delicious recipes (most of which are vegan or easily made vegan) and it’s one of my most used cookbooks. I do prefer buying vegan cookbooks, but I have quite a few vegetarian cookbooks so might try to veganise a few more recipes soon!
If you follow my Instagram or Facebook page then you might have seen that we’ve been eating a lot of things made with gram flour lately. It’s a really useful and versatile ingredient, and makes a great replacement for eggs in omelettes and frittatas. It’s pretty magical. And it’s healthy too, and high in protein, so nutritionally replaces the eggs in a meal, and is actually much healthier I think (no cholesterol) and of course cruelty free. And a bag of gram flour can make several meals, so it works out as really good value.
The kids love these omelettes and frittatas that I’ve been making, and I love seeing them eating something so nutritious. You can add lots of veg to them so it’s a great way to get kids to eat them if they’re fussy eaters.
This recipe is really simple to make, cooked in the oven instead of fried, so you can get other stuff done while it’s in the oven, which is my favourite kind of meal. It also tastes good cold, so is great for picnics or packed lunches or eating cold the next day for breakfast or lunch.
I used beetroot, butternut squash, onion and baby potatoes in this one. But you could also use other root veg like carrots, parsnips, celeriac, swede, shallots, etc. Or I think it’d be really nice with mediterranean veg like aubergine, courgette, red peppers and red onion, which I might try next time!
The cheese I used was a mixture of Violife Prosociano with Parmesan flavour and Violife Mature Cheddar, which are both really delicious. But feel free to use any vegan cheese that you like.
Anyway, I hope you like it. If you try it, let me know in the comments or on Instagram or Facebook!
About 600g root vegetables or squash, I used beetroot, butternut squash, onion and baby potatoes
1 large clove of garlic
3 tablespoons extra virgin olive oil
2 cups of gram flour
Fresh or dried herbs, I used thyme
1 tbsp nutritional yeast (optional)
About 20g vegan hard cheese, such as Violife Prosociano or Cheddar
Sea salt and freshly ground black pepper
A pinch of kala namak/black salt (optional)
How it’s made:
Preheat the oven to 190 degrees Celsius.
Peel the onion and any vegetables that need peeling, and chop them all into 2-3 cm pieces. Peel the garlic and finely chop or crush.
Put all the vegetables in an ovenproof dish, about 23cm square. Drizzle with the olive oil, garlic and some salt and pepper and toss the vegetables to coat them in oil. Roast in the oven for about 40 minutes, stirring them about halfway through cooking.
Meanwhile, put the gram flour in a large bowl with the herbs, some salt and pepper and the nutritional yeast and kala namak if using. Whisk together with 2 cups of water until it makes a smooth batter.
When the vegetables are done, take the dish out of the oven but don’t turn off the oven. Pour the gram flour mixture over the vegetables evenly. Grate the vegan cheese and sprinkle on top. Bake in the oven for about 20 minutes until it’s cooked through, checking occasionally so that it isn’t burning.
Slice the frittata and serve warm or cold.
*Based on a recipe from River Cottage Veg Everyday by Hugh Fearnley-Whittingstall