These vegan mini quiche cups are a great grab-and-go breakfast. They’re equally delicious fresh out of the oven as they are served cold. One pan will last you for breakfasts all week and you can also freeze them for later.
Reprinted with permission from 30-Minute Frugal Vegan Recipes: Fast, Flavorful Plant-Based Meals on a Budget by Melissa Copeland, Page Street Publishing Co. 2019. Photo credit: Melissa Copeland.
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30-Minute Frugal Vegan Recipes by Melissa Copeland
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A note about chickpea flour from the Vegan Atlas
Chickpea flour (aka garbanzo flour) isn’t a flour in the tradition sense in that it isn’t milled from grain. Its traditional usage is in Indian cuisine, but it’s been firmly adopted in western markets. One of the most prevalent brands is Bob’s Red Mill, which you’ll find in natural foods stores and well-stocked supermarkets.
Once you open the package, store chickpea flour in a cool, dry place. If you think you’ll be storing it for more than a couple of months, or during the warm months, it’s best to refrigerate.
The flavor of chickpea flour is somewhat reminiscent of these tasty legumes, but with very little raw or “beany” taste. You can replace up to 25% of wheat flours to make savory quick breads, and the same replacement ratio for muffins, flatbreads, and crackers.
One of the most popular uses for chickpea flour in the vegan realm is in recipes that are reminiscent of egg dishes like this one. Chickpea flour makes great vegan frittatas, both the skillet and baked varieties. It’s the main ingredient of farinata, a traditional Italian baked flatbread.
Chickpea flour is gluten free, but you should make sure it’s from a facility without cross-contact if that’s a concern for you.
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