Vegan Tortilla with Zucchini and Mint


1 cup of chickpea flour
water as needed
3 zucchini
1 clove of garlic
1/2 large onion
2 tablespoons of nutritional yeast flakes

In a bowl, combine chickpea flour with water, until you get a smooth batter, without lumps. Cut zucchini as you like best. Sauté a clove of garlic in a pan with a bit of oil. Now, remove garlic from the pan and add the zucchini.

When they’re golden brown, add them to the chickpea flour batter. Add chopped mint, finely julienned onion, nutritional yeast and salt to the mixture.

Line a baking sheet with baking paper and pour the mixture in. Bake at medium-high temperature, until the vegan tortilla gets golden and compact. Let it cool in the baking sheet and serve at room temperature, or slightly warm. Excellent as an appetizer, a starter or a main course, possibly accompanied by a nice salad.

Chef: VeganArt from VeganBlog

  1. ascanio 16 September 2011 at 12:09

    here we are! an excellent example of cruelty free tortilla (aka frittata or omelette) :-).
    looking forward to trying it

  2. sam 18 September 2011 at 09:56

    nice colours! must be really tasty

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