½ medium onion, sliced
1 medium head broccoli, cut into florets
½ medium capsicum, sliced
10 cherry tomatoes, halved
½ cup kalamata olives, pitted & halved
1 tbsp fresh thyme leaves
1 ½ cups besan (chickpea) flour
¾ tsp baking powder
1½ tsp salt
½ cup nutritional yeast flakes
1 ½ cups plant milk
Heat the oven to 180C and line a baking dish with baking paper.
Heat a frypan to a medium heat then add the onions. Cook until they’re beginning to brown and catch on the bottom of the pan, then deglaze with a splash of water.
Add the capsicum and continue to cook and deglaze until the onions and capsicum are both soft. Add the broccoli and half of the thyme leaves, and sauté until the broccoli is a bright green colour. Remove from heat.
In a medium bowl whisk together the besan flour, baking powder, salt and nutritional yeast flakes. Add the plant milk and whisk to a smooth batter.
Mix the olives through the vegetables, then turn the lot out into the lined baking dish. Pour over the batter, and spread out to cover. Place the cherry tomatoes, cut side up, over the top of the batter. Place in the oven to bake for approximate 20 minutes, or until the top is golden brown and firm to touch.
Allow to cool slightly before lifting out of the pan. Sprinkle with remaining thyme leaves before serving.