Root Vegetable Chickpea Flour “Quiche” (Gluten-Free and Vegan

• Produce

  • 1 Carrots - peeled if not, organic and diced
  • 2 Garlic cloves
  • 3 handfuls Kale or spinach
  • 1 Onion, large
  • 1 Parsnips
  • 3 sprigs Thyme, fresh

• Baking & Spices

  • 2 Black pepper, freshly ground
  • 2 cups Chickpea flour
  • 2 tbsp Nutritional yeast
  • 2 tsp Paprika, smoked
  • 1 pinch Red pepper flakes
  • 1 tsp Salt
  • 1 Sea salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil, soft
  • 3 tbsp Ghee or coconut oil

• Liquids

  • 2 1/2 cups Water

• Other

  • 1 Medium sweet potato or 1/4 medium winter squash - peeled and cubed

Found on blog.nuts.com

Ingredients

• 1 medium sweet potato or 1/4 medium winter squash - peeled and cubed
• 1-2 parsnips - peeled and diced
• 1-2 carrots - peeled if not organic and diced
• 2 tablespoons coconut oil - soft, divided
• sea salt
• freshly ground black pepper
• few sprigs fresh thyme - leaves (optional)
• 1 large onion - chopped
• few handfuls chopped kale or spinach (optional)
• 2 cups chickpea flour
• 2 tablespoons nutritional yeast (optional)
• 1 teaspoon salt
• 1 teaspoon turmeric 
• 2 teaspoons smoked paprika 
• pinch red pepper flakes
• freshly ground black pepper - to taste
• 2 garlic cloves - minced
• 3 tablespoons ghee or coconut oil, plus more for oiling the pan
• 2 1/2 cups water

Directions

• Preheat oven to 425° F (220° C). 
• Prepare a parchment paper-covered baking tray. Place sweet potato/squash, parsnips and carrots on the tray and toss with 1 tablespoon coconut oil, salt, pepper and thyme to coat evenly. Arrange vegetables in a single layer and roast for 20-30 minutes, until vegetables are soft throughout and caramelized at the edges.
• Heat remaining 1 tablespoon oil in a medium pan over medium low heat. Place chopped onion and a pinch of salt into the pan and let caramelize for 15-20 minutes, stirring frequently as to not let the onion burn.
• Wash and chop the greens in preparation for baking the quiche.
• Increase oven temperature to 500° F (260° C).
• Combine chickpea flour, nutritional yeast (if using), salt, spices, garlic, oil and water in a large bowl. Using a whisk or fork, start mixing while pouring the water into the flour and spice mixture and whisk vigorously until any clumps are broken down and you have an even batter. Let sit for 5 minutes.
• Prepare a well-oiled 9-10 quiche/pie pan. Add roasted vegetables, caramelized onion and greens into the bowl with the batter and mix to coat. Pour the mixture into the oiled baking dish, distributing evenly. Bake for 20 minutes. Open the oven to let any steam escape, close and bake for another 15 minutes or until golden brown. Let cool a little, slice and serve. Refrigerate after a day, keep covered.