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Digital Subscriptions > Healthy Magazine > February 2018 > EASY. EVERYDAY. VEGAN

EASY. EVERYDAY. VEGAN

Cooking vegan doesn’t have to be complicated or time consuming. These dishes made with just seven ingredients, or less, are a cinch to prepare, nutritious and delicious

COURGETTE FRITTATA

Serves 4

2 medium courgettes, grated

2 garlic cloves, finely chopped

120g chickpea flour

¼ tsp turmeric (optional, for colour) Handful of chopped fresh basil

1 Preheat the oven to 180˚C/160˚C/ gas mark 4. Grease a baking tin or line with greaseproof paper.

2 Cook the grated courgette in a non-stick ceramic pan with 2 tbsp water until soft. If the water evaporates before the courgette is done, add a bit more. Stir in the chopped garlic and continue to cook for a further 3-4 minutes. Then season to taste with salt and freshly ground black pepper.

3 Blend the chickpea flour with the turmeric (if using), a pinch of salt and 500ml water in a large bowl until well combined and clump-free.

4 Add the cooked courgette and chopped basil to the batter and mix well. Pour the mixture into the prepared baking tin and bake for 40-45 minutes.

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About Healthy Magazine

Kickstart your healthy new year with our special Vegan issue! Inside, you’ll find our Veganuary food section, bursting with delicious recipes and handy tips to help you make the transition to a plant-based diet. We investigate the decline of the diet and Gemma Cairney talks mental health, body image and navigating the challenges of modern life. Plus, how to beat the bloat, power your way through winter, and we reveal the new, holistic approach to beauty. Find out more in the brand new issue of Healthy!

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