After a few months of transitioning from a vegetarian, I went full vegan in August 2016. I’ve found it pretty easy – I like cooking and making things up and trying new things.
Below are a couple of egg free recipes that are stereotypically ‘harder’ to make without eggs. The magic ingredient is gram flour (chickpea flour), which can be found in most supermarkets, health food shops and independent grocers.
This mix also works as frittata – just cook the veg first then add the mix and cook a little lower and slower so that it cooks through.
Gram [chickpea] flour omelettes
[Based on the recipe from ‘Forks Over Knives’]
Probably enough for 4
120g chickpea / gram flour
½ teaspoon ground pepper
½ teaspoon garlic granules (or a combination of other flavours, whatever you fancy – turmeric)
½ teaspoon onion powder (or chilli flakes, herbs, a generous teaspoonful or two of mint sauce)
1/3 cup of nutritional yeast (aka ‘nooch’ – from Holland + Barrett & supermarket ‘free-from’ sections]
½ teaspoon bicarb of soda
Oil for cooking
250ml water (or maybe a little more sometimes)
- Mix the dry ingredients together then whisk in the water – a balloon whisk or fork is fine. Add mint sauce or any other wet flavourings with the water
- Put a frying pan on a medium-hot heat
- Add a little oil when pan is hot
- Pour in some mix – I don’t tend to wander off and leave it, so I guess it takes 3 – 5 minutes for the first side – pull the edge up with a slice + look. When it’s brown enough, turn it over – it’s fairly good at holding together. Cook the other side for slightly less time
- Serve with what ever toppings are your preference
- Wet mix keeps happily in the fridge for a day or two two (or up to 5, depends on your standards!). Maybe add another tablespoon or 3 or water the second time you use it + whisk in before cooking
Quiche – using the same mix as above
I figured the above mix would probably work in a quiche too. I made the pastry for the quiche myself, but supermarket ‘baking blocks’ and ready made pastries work well and are usually vegan.
- Roll out and line tin with pastry, chill, then blind bake at 180C (fan oven) for 20 mins then without for 10 mins. Leave to cool
- As with the frittata, I cooked the veg first (I chose caramelised balsamic onions and mushrooms). Fill the pastry case with your chosen vegetables and pour some of the mix in. Give the tin a little tap to make sure the mixture fills all gaps, then top up further with mix
- Put back in to the oven at 180C for around 15 minutes. If it doesn’t look quite done, leave for a little longer (oven dependant!)
- You can then do a quick blast of the oven on full to finish browning the top or place under the grill