Vegan Zucchini and Turmeric Tortilla: Traditional Egg-Free Recipe

This recipe is a gem of healthy and functional cuisine. By combining legume flour with cereal, we obtain a high-quality plant-based protein (complete amino acid profile), ideal for those who care for their cardiovascular health, seek gluten-free options, or simply wish to reduce their consumption of animal products without sacrificing the texture of a good tortilla.

Technical Data

• Estimated time: 35 minutes.

• Difficulty: ⭐⭐⭐⭐

• Servings: 2 people.

Ingredients

These ingredients are for approximately 2 people.

• Zucchini: 200g (diced, with skin to retain fiber).
• Potato: 125g (peeled and diced small).
• Onion: 125g (chopped for a natural sweet flavor).
• Extra Virgin Olive Oil: For sautéing and setting.
• Flours: 100g chickpea flour and 25g whole grain rice flour.
• Water: 220ml.
• Spices: 1 teaspoon turmeric (color and anti-inflammatory) and ¼ black pepper.
• Castelló Salt with 60% Less Sodium: To taste for cooking food.
• Bonsalt 0% Sodium: The perfect finishing touch, adjusting the seasoning for each diner.
• Castelló Cream of Tartar: A pinch in the batter for a firmer, more professional structure.

Nutritional Analysis and Macros

Step-by-Step Preparation

1. Base Sauté: Sauté the potato and onion in EVOO for 10 min with a pinch of low-sodium salt. Add the zucchini and cook for another 10 min until tender.

2. Master Batter: In a bowl, mix the flours, water, turmeric, pepper, and a pinch of Cream of Tartar. The latter will help the batter "bind" better, mimicking the firmness of egg.

3. Combine and Set: Mix the vegetables with the batter. Heat the pan, pour in the mixture, and cook for 4 min per side (1 min over high heat and 3 over low heat).

4. Final Touch: When serving, sprinkle a little Bonsalt 0% Sodium to enhance the flavor.

Now you know how to surprise your VEGAN guests when you invite them for dinner.