Vegan Vegetable Tortilla
The combination of ground dry chickpeas, nuts, and spices come together to form this vegan version of a classic egg baked dish. Adding in some seasonal vegetables make this dish a real centerpiece at brunch, or just a simple weeknight meal.
Ingredients
- 2 Tablespoons extra virgin oilve oil
- ¾ pound (340 g) seasoned mixed vegetables, chopped
- 2 cups (480 ml) vegetable stock
- ¾ cup (165 g) dried chickpeas
- ½ cup (70 g) roasted cashews, or raw
- ½ teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
Directions
1. Preheat your oven to 375°F (190°C). Spread the olive oil evenly over the bottom of a 10" (25cm) round, oven-safe dish, and place into the oven to heat (try using a heavy-bottom cast iron skillet or an enamel pie dish.)
2. Place all vegetables into a bowl and toss to combine evenly. Set aside.
3. Place vegetable stock, chickpeas, cashews, and spices into the Vitamix container in the order listed and secure the lid.
4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds. Stop the machine, remove lid and add half the vegetables, stirring in with a rubber spatula.
5. Carefully remove preheated dish from the oven. Pour the batter and vegetable mixture into the dish, being clean as you pour into the center. Spread the batter evenly in the pan with your spatula, then sprinkle remaining vegetables over the top of the batter, pressing down slightly so they adhere.
6. Place prepared dish back into the preheated oven for 25-35 minutes, depending on the size of the pan and ingredients used. Pulling the dish when the chickpea batter is just barely set will mimic the texture and feel of eggs, similar to a frittata - if a firmer texture is desired, simply bake slightly longer.
Chef's Notes
For a Spanish-style tortilla, add paprika, small diced potatoes, and onions. Other tortillas may be made with a variety of ingredients like sun-dried tomatoes, butternut squash, fresh herbs, peas, eggplant, and zucchini.
Ingredients
- 2 Tablespoons extra virgin olive oil
- ¾ pound (340 g) seasoned mixed vegetables, chopped
- 2 cups (480 ml) vegetable stock
- ¾ cup (165 g) dried chickpeas
- ½ cup (70 g) roasted cashews, or raw
- ½ teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
Directions
1. Preheat your oven to 375°F (190°C). Spread the olive oil evenly over the bottom of a 10" (25cm) round, oven-safe dish, and place into the oven to heat (try using a heavy-bottom cast iron skillet or an enamel pie dish.)
2. Place all vegetables into a bowl and toss to combine evenly. Set aside.
3. Place vegetable stock, chickpeas, cashews, and spices into the Vitamix container in the order listed and secure the lid.
4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds. Stop the machine, remove lid and add half the vegetables, stirring in with a rubber spatula.
5. Carefully remove preheated dish from the oven. Pour the batter and vegetable mixture into the dish, being clean as you pour into the center. Spread the batter evenly in the pan with your spatula, then sprinkle remaining vegetables over the top of the batter, pressing down slightly so they adhere.
6. Place prepared dish back into the preheated oven for 25-35 minutes, depending on the size of the pan and ingredients used. Pulling the dish when the chickpea batter is just barely set will mimic the texture and feel of eggs, similar to a frittata - if a firmer texture is desired, simply bake slightly longer.
Chef's Notes
For a Spanish-style tortilla, add paprika, small diced potatoes, and onions. Other tortillas may be made with a variety of ingredients like sun-dried tomatoes, butternut squash, fresh herbs, peas, eggplant, and zucchini.