Vegan & Gluten-free Caprese Masala Frittata
You guys, THIS FRITTATA. It’s SO. GOOD. I served up this vegan & gluten-free Caprese Masala frittata or savory tart using ‘Besan’ or gram flour. The batter easily comes together in a blender. Who knew that the classic Caprese flavors – fresh tomatoes, basil and vegan mozzarella – would pair so well with deep, warming Indian spices like cumin, coriander, turmeric, garam masala and chili? My favorite part? The blistered roasted tomatoes on top.
You can use any veggies you like in the frittata – I used 2 cups of kale leaves, stems included!! Kale stems are often discarded as kitchen scraps, but they are super nutrient-dense and can totally be used in any recipe – just be sure to blanch them first, then dice them up finely and sauté them with the aromatics. They will blend in to whatever you’re making, I promise you won’t even be able to tell that they’re in there!Â
Try this soy-free vegan frittata for brunch, lunch, or dinner – you’re going to LOVE it!! You won’t miss the eggs one bit, and Mother Earth will love you in return!
Ingredients
- 2 cups gram flour or ‘Besan’ flour - easily found at Indian or regular groceries
- 2 cups filtered water
- ½ cup raw cashews
- 2 TBSP olive oil
- ½ small red onion - finely diced
- 4 cloves fresh garlic - minced
- 2 cups diced vegetables of your choice - I used chopped kale leaves + finely diced blanched kale stems
- SPICES:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp turmeric
- ½ tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala.
Toppings:
- ¼ cup fresh basil leaves - finely chopped
- One 8-oz block of vegan mozzarella - sliced into â…› inch-thick rounds
- 1 pint fresh cherry tomatoes - vine-on if desired
Instructions
- First, soak the raw cashews in boiling hot water for about 15 minutes while you prep the veggies. Once soaked, drain the cashews and blend into a thick paste in a blender, adding a little water back if needed.
- Preheat the oven to 375ºF.
- Prepare the frittata batter. Blend the gram flour, water and cashew paste in a high-speed blender until the mixture is a thin, runny batter. Set aside.Â
- Heat a well-seasoned oven-safe skillet (a cast iron one is perfect!) over medium-high heat on the stove. Grease the bottom and sides well with cooking spray. Add olive oil and sauté the onion and garlic until lightly browned and fragrant. Now add your veggies of choice. (If adding greens, sauté only for 1-2 minutes until wilted). Add all the spices (salt through garam masala) and sauté for a minute or two more. Add in the chopped basil. Reduce heat.Â
- Pour in the frittata batter into the skillet with the sautéed veggies and gently combine. Remove from heat. You will notice the batter immediately will start to ‘set’ on top and become slightly firm. Place the vegan mozzarella rounds on top of the batter and bake the frittata for 40-45 minutes on the top oven rack at 375ºF.
- The frittata is done when the top is golden and looks ‘set’ (you may notice cracks on the top, that’s normal!) Please note, the center of the frittata may still be liquid; it will continue to cook and firm up as the frittata cools. OPTIONAL: Before removing from the oven, broil on high for 2-3 minutes to sear and brown the mozzarella on top.Â
- While the frittata is cooling, heat olive oil in a small pan over high heat. Add the cherry tomatoes and cook, gently swirling the pan often, for 5-7 minutes, until tomatoes are browned and beginning to burst. Season with salt. Spoon the roasted tomatoes on top of the cooled frittata and SERVE IMMEDIATELY. Enjoy!!
Notes
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