Veggie Vegan Tortilla Española

Veggie Vegan Tortilla Española 

If you are like me and love Tortilla Española, but want to stay away from the eggs and the loads of oil and the potatoes, this is the perfect recipe for you. It's a healthier version to the traditional dish and your guests will love it's presentation!  I used garbanzo flour to achieve a similar texture to that of the traditional one.  I finished the cooking process in the oven. The only requirement is to have patience and wait until it cools down and put it in the fridge for several hours. Trust me, you will get the desired consistency and your guests will not believe it is eggless!!

Ingredients:

2 tbsps of Extra Virgin Olive oil 

1 onion cut into slices

1 red pepper cut into slices

8 oz (227g) of white mushrooms cut into slices 

5 oz (142g) Baby Kale 

3 garlic cloves cut into small pieces 

1 cup of garbanzo flour

About 2 cups of water

2 tbsp of nutritional yeast

1 tbsp of turmeric powder

1 pinch of cayenne pepper 

Himalayan salt and pepper to taste 

1 chipotle pepper sliced in four pieces for decoration

Preheat oven to 350°F 

Sauté in low heat the onions and the red peppers in olive oil, don't let the onions get burnt! Take your time, do it with love. ; )

When the onions are turning transparent, add the garlic and the mushrooms. keep it in very low heat, after five minutes have passed by, add the baby kale and let it cook (still in very low heat) and have patience, maybe enjoy a glass of red wine during the process and put your favorite music on! Life is beautiful isn't it?

 Meanwhile in a bowl, add the garbanzo flour, and the water and mix. Make sure that the consistency is thick as if you were making a batter for pancakes so add the water little by little, you may need less or more water. Then add turmeric, nutritional yeast, cayenne pepper, salt and pepper and mix again.

Here's a picture of the nutritional yeast:

Once the veggies turn soft, take them out of the skillet and add them to the "eggless mix"

Now it's time to add the mixture to your already greased pan or you favorite nonstick pan. Decorate with a beautiful piece of kale in the middle and chipotle slices. 

Put it in the pre heated oven for about 25-30min. Every oven varies, so keep a look at it and wait until the top slightly hardens. Take it out of the oven and let it cool down  (If you slice it right away it will not have the desired consistency). Then place it in the fridge for a couple of hours, the more hours the better so if you make it one day in advance it's best! 

Lastly enjoy with a delicious side salad and love the moment you give the first bite! 

Let me know how yours turned out, I would love to know!

Namaste!