The vegan food movement is booming, with more Australians than ever either choosing to eat less meat and dairy, or adopting an entirely plant-based diet. Of all the ingredients the vegan lifestyle rules out, eggs can be the most difficult to replace. Their setting properties make them an important ingredient in plenty of baked recipes, but even their distinctive flavour, so important to dishes like a frittata, can be a challenge to replicate.
Black Himalayan salt, known also as ‘Kala namak’, has a significantly higher sulphur content than other salts, lending it not only a dark purple/black colour, but a rich egg-like aroma. A traditional ingredient in South Asian curries, its properties make it a useful addition to the vegan pantry.
For those without dietary restrictions, black Himalayan salt can be used to enhance the flavour of egg dishes, and to enliven potato and fish dishes.
This vegan frittata, made with chick pea flour and packed full of seasonal veggies, is so richly flavoured by the black Himalayan salt that you’ll barely believe there are no eggs in the mix. Use whichever vegetables are in season, and remember to add an extra sprinkling of salt before serving.
Preheat oven to 180C. Combine diced sweet potato, peeled garlic cloves and extra virgin olive oil in a small baking dish or oven-safe frying pan. Roast until garlic is soft, and sweet potato is browned and tender.
In a small saucepan, sauté cavolo nero in a splash of olive oil until soft.
Whisk chick pea flour, water, nutritional yeast, black salt, onion powder, baking powder, Aleppo pepper flakes and freshly ground black pepper together in a large bowl. Crush roasted garlic with a fork and add to mix. Add roast sweet potato, cooked spinach, and the remaining ingredients (except the chives) and transfer to a greased baking tray, slice pan or cast iron frying pan.
Bake for 45 minutes, or until centre of frittata is set. Allow to cool slightly, then sprinkle with finely sliced chives and a sprinkling of black salt and serve.