Vegan mini frittatas with green asparagus
I have never eaten frittatas in my life. Traditionally the italian omelet is made of eggs, veggies and ham and is served in a pan. Today we are making frittatas without eggs, without ham and without a pan. Therefore we use a muffin tin, so it's much easier to share and carry them with you. Try them for your next brunch or picnic, cause these vegan mini frittatas are a perfect snack to go!
Vegan mini frittatas with green asparagus
12 mini frittatas
60 minutes
Ingredients
- 250 g (8.8 oz) green asparagus
- 2 tbsp canola oil
- 1 garlic clove
- 1 onion
- 50 g (1.7 oz) baby spinach
- 200 g (7 oz) chickpea flour
- 100 ml (o.4 cup) plant-based milk
- 200 g (7 oz) silken tofu
- 1 tbsp yeast flakes
- 1 tsp kala namak salt
- 1 tsp turmeric
- 10 g (0.35 oz) parsley
- 25 g (0.9 oz) rocket
- salt & pepper
- optional: dip made of vegan curd, parsley, salt & pepper
Instructions
- Clean the asparagus and break off the ends, perhaps peel the bottom ends.
- Heat salted water in a large pan and cook asparagus for 5 minutes, until firm to the bite.
- Peel and chop the garlic and onion finely. Wash the baby spinach.
- Heat a second pan with 2 tbsp canola oil and sauté the chopped onion and garlic. After 2-3 minutes, add the baby spinach and sauté for another 2-3 minutes. Season with salt and pepper.
- Now put all the reamining ingredients (not the asparagus or spinach) in a blender and blend to a coarse purée.
- Cut asparagus in small bites and lay the tips aside. Fold in the the asparagus bites and baby spinach to the frittata mixture.
- Grease muffin pan with some more oil and fill in the frittata mixture. Now top mini frittatas with aparagus tips and bake for 20-25 minutes at 180°C/ 350°F. Optional: Top with a dip made of vegan curd, parsley, salt & pepper.
