The mumma and I had fun making Naan bread pizza!

3 ingredient gf naan bread topped with curried sun-dried tomato paste, veggies, spiced tempeh pieces, minty coconut yog, mango chutney and coriander. Flavours POP 💥

If you’re all about quick n easy cooking, this one’s for you!

This is how we dooo 👇🏻

Print Recipe

VEGAN FRITTATA MUFFINS

Cook Time2 days 35 minutes
Total Time1 hour
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Italian
Keyword: baking, fritatta, make ahead, on the go
Servings: 6

Ingredients

Dry ingredients

  • 1/2 cup chickpea flour gram flour
  • 1/2 tsp smoked paprika
  • 3 tsp Italian herb seasoning
  • 1/2 tsp black pepper
  • 1/4- 1/2 tsp Himalayan salt
  • 1 tsp baking powder
  • 1/4 tsp turmeric optional for colour

Veggies

  • 1/2 cup sliced spring onions
  • 1 cup chopped spinach
  • 1/2 cup jarred chopped roasted red peppers
  • 6 sun-dried tomatoes chopped
  • 1/4 cup toasted pinenuts

Wet ingredients

  • 1 cup oat milk
  • 1 tbsp white miso
  • 1 tsp Nine Meals From Anarchy veg stock paste. Powder would also work but stock cubes won't. Omit if can't find either.

Optional sides

  • -Dressed mixed leaf salad
  • -Sliced Avocado- forgot to put mine on the plate!
  • Balsamic tomato compote or store bought tomato chutney

Balsamic tomato compote

  • 3 large tomatoes each diced into 6
  • 1 small garlic clove. minced
  • 2 tbsp balsamic vinegar
  • 1 tsp Olive oil

Instructions

Fritatta

  • Preheat the oven to 190c and grease a nonstick muffin tray.
  • In a medium bowl whisk all dry ingredients together. In a jug or bowl whisk all wet ingredients together till the miso and stock has dissolved into the milk.
  • Slowly whisk the milk mixture into the dry ingredients, then stir in the veggies.
  • Evenly divide the mix between 6 muffin holes. Pop in the oven on middle shelf for 30-35 mins until a tooth pick inserted in the middle comes out clean.
  • Let cool for 20 mins before removing from tin. Use a spatula round edges to help release.
  • Pop on fridge to set for a couple hours before eating.

Balsamic tomato compote

  • Drizzle oil into to a small saucepan, add garlic and fry for 1 min. Add in the rest of the ingredients and cook for around 10 or so mins or until the tomatoes have released their juices and broken down to a thick compote consistency. Season with salt and pepper.

Notes

These can be reheated, eaten cold or frozen.
Keep in the fridge for up to 3 days
If making minis, check after 15 mins, cooking time will vary so best to do tooth pick test.

I hope you enjoy this delish recipe as much as my pals and fam do! post and tag with @the.nil.by.mouth.foodie if you give it ago so I can see and your creations!