I don't quite know what to call this dish - it is more like an omelette than anything else, but as it is well known that you can't make an omelette without breaking eggs.... I think I'll call it a "frittata", in quotes, and have done. It wasn't very photogenic, so I didn't take a picture.
Thanks to Judy Pearson for suggesting "vegan scramble" as the ideal name for this dish.
This is basically one of those clean-out-the-fridge dishes that are so very useful! You fry up a shedload of vegetables, then when they are cooked, pour on a gram flour batter and let that cook, too. So feel free to use whatever vegetables you have in your fridge that want used up! I also had some felafel that wanted eating, so added them when I added the batter.
1/2 punnet mushrooms
The end of a vegetable marrow
1/2 cup gram flour (besan, chickpea flour)
1 tbs olive oil
Enough water to mix to a smooth, pancake-like batter
A little oil for cooking
Seasoning, to taste.
Peel and chop the vegetables, and fry slowly in a little cooking oil in a covered pan until cooked. Put the flour in a bowl and add the oil and water, mix until very smooth. Pour over the vegetables (I added leftover falafel at this stage) and cook gently until the top is looking dry; now if you are sensible you'll put it under the grill until the top is cooked, but if you're stupid, you'll do what I did and try to turn it over. This was not a success - hence the lack of photographs - but I left it to cook for a further couple of minutes, and then dished up. It was lovely!