Enjoy a taste of Matla - made vegan! This Vegan Froga tat-Tarja is made eggless without sacrificing flavour. Just 7 ingredients makes this delicious Maltese recipe a go-to for busy evenings.
Course Main Course
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Two Market Girls
28g(2 tbsp) vegan butter
45g(6 tbsp) chickpea flour
3g(1 tbsp) nutritional yeastoptional
105mL(7 tbsp) water
Bring a pot of water to a boil, cook pasta until al dente.
While the pasta cooks, in a big bowl combine chickpea flour, nutritional yeast, water, black salt and black pepper. Stir until smooth, if too mush like a paste add just a splash of water to thin.
Over medium-low heat, melt butter in a non-stick pan.
Once the pasta is cooked, add from the water directly to the bowl with chickpea flour mixture and stir immediately until evenly coated with chickpea mixture.
Add a thin layer of pasta to the heated non-stick pan so it's like a pasta pancake just smaller than the size of the pan you're using. Cook until the bottom is a deep golden brown and it starts getting crispy around the edges. You may need to gently press it down with a spatula to get it flat. Shake the pan every couple of minutes to ensure it's not stuck to the bottom. Flip and cook the other side until golden.
Repeat with remaining pasta. You may need to re-butter the pan between each batch.