Food

Vegan Frittata (Chickpea Flour) with Mixed Vegetables in 35 minutes


A 3-ingredient vegan frittata base with chickpea flour is loaded with veggies like portobello mushroom, bell pepper, cherry tomato, and fresh spinach leaves. It is perfect to make ahead and enjoy it for breakfast. Its colorful cake-like appearance will also make Mother’s Day or any other brunch splendid.

Frying pan from above with a yellow frittata full of veggies like chopped red bell pepper, green spinach leaves, brown mushroom, red tomatoes. A hand is holding a knife and about to slice in it.

If you are looking for other savory vegan breakfast recipes, try this easy vegan breakfast casserole, or this vegan egg salad recipe. If you need something quick and easy, make oil-free hummus or tofu cream cheese in 5 minutes!

⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES HERE! ⇐

What to expect from this recipe?

Frittata is a classic Italian breakfast dish, where chopped vegetables, meat, and even cheese are mixed with beaten raw eggs. It is either fried on the stovetop and then flipped to fry the top as well, or without flipping it is placed in the oven to finish it off. It is similar to a crustless quiche. But how to make it vegan?

This recipe is also loaded with veggies, but meat, cheese, and eggs are skipped as they are not vegan. The eggy base is substituted with a chickpea flour batter.

If you make this recipe, you need to consider this batter as glue rather than the main ingredient. If you use fewer vegetables, then your vegan frittata will be dense, whereas if you focus on the add-ins you get the creamy, custardy, egg-like texture you aim for.

Eggless base with chickpea flour

If you would like to make a vegan frittata, the most well-known egg substitutes are

  • chickpea flour,
  • tofu,
  • soaked mung bean (which is also the base for Just Egg).

To be honest we tried to make an omelet with mung beans and it ended up very similar to a chickpea flour omelet. Just Egg uses only the protein from the mung beans, not the whole foods, that is why the texture I think is different and more egg-like. Tofu on the other hand makes a tasty vegan frittata.

That being said, why do we love to make a frittata with chickpea flour?

  • pantry staple -> we always have it on hand
  • easy to work with -> no soaking and waiting is needed
  • allergy-friendly -> soy-free, nut-free

But what else do you need to make the taste egg-like? 

The not-so-secret ingredient is BLACK SALT aka Kala Namak. You can read more about what black salt is here.

If you want a real vibrant yolk-like color, add a bit of turmeric e.g. ½ teaspoon. You will not taste it at all.

A black plate with a slice of yellow frittata full of veggies like chopped red bell pepper, green spinach leaves, brown mushroom, red tomatoes. A hand is holding a fork and about to take a bite.

Best vegetables to add in

When it comes to veggies I separate them into 3 groups.

  1. No preparation is needed apart from wash and chop -> They can be added to the frittata base without any additional steps. If you only add these veggies, you can skip the frying and go directly to baking in the oven.
    • tomato
    • red bell pepper
    • portobello mushroom
    • green onion or leek
    • spinach, kale or other leafy greens
    • green peas, corn or any other legumes if canned
    • artichoke hearts if canned
  2. Need to be pre-cooked -> They need to be sauteed in a frying pan for at least 5-10 minutes before adding them to the frittata base and baking it in the oven. If you skip the frying, your veggies might end up uncooked and hard. Or you need to bake the frittata too long and the chickpea flour base will be too dry.
    • onion
    • zucchini or squash
    • eggplant
    • potato or sweet potato
    • asparagus
  3. Avoid if possible -> I consider them hard veggies, so you need to pre-cook them longer than 5-10 minutes to get them tender and ready for the frittata. Or you need to chop them really small. All in all they are not easy to work with.
    • carrots or other root vegetables
    • broccoli
    • cauliflower
Frying pan with a yellow frittata full of veggies like chopped red bell pepper, green spinach leaves, brown mushroom, red tomatoes. It is already sliced.

How to make a vegan frittata with chickpea flour?

Preparing the vegetables

  1. Gently wash any dirt off of the portobello mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Chop them into quarters.
  2. Wash and slice bell pepper ¼-inch (4-5 mm) wide. Then cut the stripes into small cubes.
  3. Wash and cut the cherry tomatoes in half.
  4. Wash and chop the green part of the spring onion into small rings.
  5. Peel and chop onion and garlic.
  6. Wash the spinach leaves using a sieve and chop the leaves up into stripes or quarters.

Making the eggless base

  1. Take a large bowl and add chickpea flour, black salt, regular salt, and pepper.Mix them thoroughly.
  2. Add half of the dairy-free milk of your choice and use a whisk to mix it well. Then add the other half and mix until you have a smooth pancake batter like liquid.
Step photos showing how to mix the eggless base for vegan frittata in a glass bowl.

Mixing batter with veggies

If you only use veggies that don’t need pre-cooking, you can add them directly to the batter. In this recipe these are portobello mushroom, bell pepper, tomatoes, spring onion, and spinach). See them in the below photo.

Mix them well with a whisk, a spoon, or a spatula.

6 photo collage showing 6 steps of mixing different colorful vegetables with a yellow frittata batter in a glass bowl.

Frying and baking

  1. Take a non-stick frying pan. Heat it to medium heat and add olive oil.
  2. Add the chopped onion and cook them for 2-3 minutes until soft and tender.
  3. Add chopped garlic and cook for another 1-2 minutes.
  4. Pour the veggie – chickpea flour mixture on top of the onion and the garlic. Spread it evenly and cover it up with a lid.
  5. Bake in a pre-heated oven of 375 Fahrenheit (190 Celsius degrees) for 20 minutes.
Step photos showing how to cook onion and garlic before adding the frittata mixture and covering with a lid

How to serve with it?

Frittata is delicious when it is served hot, but I love it cold as well. I top it with dairy-free sour cream, mayonnaise, ketchup, hot sauce, or any vegan yogurt-based dips.

As for sides, I’d think frittata goes great with any of the following options:

  • Garlic bread
  • Baked beans or any other bean salad
  • Roasted potatoes or sweet potatoes
  • Side salads like this fresh garden salad or this coleslaw salad
  • Stir fried spinach or other leafy greens especially if you haven’t added any to your frittata
  • Roasted asparagus
Frying pan from above with a yellow frittata full of veggies like chopped red bell pepper, green spinach leaves, brown mushroom, red tomatoes. A hand is holding a knife to make another slice.

Substitutions

What else can you add?

This vegan chickpea flour frittata is easily customizable. Apart from the veggies we described above, you can also add

  • vegan meat substitutes like vegan sausage crumbles, vegan bacon bitsvegan shredded chicken, tofuTVP, vegan ground beef etc.
  • canned or pre-cooked legumes like green peas, sweet corn, chickpeas, beans, lentils whichever you like and have at home.
  • vegan cheese like feta or mozzarella.

Can you substitute chickpea flour?

Can you make it without milk?

To be honest, yes you can. Although dairy-free milk does add a bit of creaminess and extra flavor which frittata without milk would lack. Cashew milk, almond milk, and even soy milk have a more neutral flavor, while coconut milk, rice milk, or oat milk have more distinctive ones.

Variations

Vegan potato frittata

If you are looking to make a potato frittata without eggs, we recommend slicing the potatoes with a mandolin, like you would do if you make vegan scalloped potatoes. If you dice them or cut them too large, you either need to pre-cook them or if added raw, the frittata will burn before the potatoes get cooked. However, if you slice them thinly, you can add them to the batter and fry and bake them immediately. Add sliced onion and chopped garlic, salt, and black pepper for more flavor.

Vegan spinach frittata

Spinach especially pairs well with garlic, artichoke, leek, sun-dried tomatoes, and orange-colored veggies like sweet potatoes, butternut squash, or pumpkin. You can use frozen spinach as well, but leave time to thaw them otherwise they have too much moisture and may spoil the consistency of the frittata batter.

Vegan zucchini frittata

Zucchini is another popular vegetable to make a vegetable frittata with. The main characteristic you need to pay attention to here is that it realizes moisture and can shrink, just like mushrooms. If you are planning to use this veggie, we recommend slicing them thinly with a mandolin and pre-cooking them in water or veggie broth for like 5 minutes.

How to store leftovers?

How to store frittata?

If you store it in an airtight container, it can last for 3-4 days for sure.

Can you freeze chickpea flour frittata?

Yes, you can. I recommend freezing it in slices for easy access and re-heating it under the broiler or in a microwave.

Can you make it ahead?

Yes, as frittata keeps well in the fridge and is freezer friendly, you can easily make them ahead and store them accordingly.

A slice of yellow frittata full of colorful vegetables on a black plate and a fork taking a bite.

This vegan frittata recipe is meat-free, dairy-free, and egg-free. It is also suitable for vegan, vegetarian, nut-free, soy-free, and gluten-free diets. It can also be WFPB-friendly (whole foods plant-based) if you skip cooking onion and garlic in oil and add it to the frittata raw.

⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES HERE! ⇐

More vegan breakfast recipes

You can browse through our vegan breakfast recipes or check out this 15-min Quick Vegan Meals collection.

Mixed Vegetable Vegan Frittata (Chickpea Flour)

My Pure Plants

A 3-ingredient vegan frittata base with chickpea flour is loaded with veggies like portobello mushroom, bell pepper, cherry tomato, and fresh spinach leaves. It is perfect to make ahead and enjoy it for breakfast. Its colorful cake-like appearance will also make Mother’s Day or any other brunch splendid.

Prep Time 10 mins

Cook Time 5 mins

Baking time 20 mins

Total Time 35 mins

Course Breakfast, Side Dish

Servings 6 slices

Calories 121

Ingredients 

 

Veggies for Frittata

  • 1 cup Champion or White Bottom Mushrooms
  • ½ Bell Pepper
  • 5 Cherry tomatoes
  • 1 Spring Onion the green part only
  • 1 cup Fresh spinach leaves about a handful
  • 1 Onion (small)
  • 2 cloves Garlic
  • 1 Tbsp Olive oil for cooking the onion and the garlic

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Instructions 

Prepare the vegetables

  • Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Chop them into quarters.

  • Wash and slice bell pepper ¼-inch (4-5 mm) wide. Then cut the stripes into small cubes.

  • Wash and cut the cherry tomatoes in half. Wash and chop the green part of the spring onion into small rings. Peel and chop onion and garlic.

  • Wash the spinach leaves using a sieve and chop the leaves up into stripes or quarters.

Make the eggless base

  • Take a large bowl and add chickpea flour, black salt, regular salt, and pepper. Mix them thoroughly.

  • Add half of the dairy-free milk of your choice and use a whisk to mix it well. Then add the other half and mix until you have a smooth pancake batter like liquid.

Prepare the frittata batter

  • On top of the chickpea flour mixture, add all chopped veggies (mushroom, bell pepper, tomatoes, spring onion and spinach) and mix them well

Make vegan frittata

  • Take a non-stick frying pan. Heat to to medium heat and add olive oil.

  • Add the chopped onion and cook them for 2-3 minutes until soft and tender. Then, add chopped garlic and cook for another 1-2 minutes.

  • Pour the frittata batter on top. Spread it evenly and cover it up with a lid. 

  • Bake in a pre-heated oven of (190 Celsius degrees) for 20 minutes. 

Notes

Best veggies for frittata
When it comes to veggies I separate them into 3 groups.

  1. No preparation is needed apart from wash and chop 
  2. Need to be pre-cooked
  3. Avoid if possible

It would have been too long to put it here, so the full list of vegetables is available within the post above the recipe card. 
How to store frittata?
If you store it in an airtight container, it can last for 3-4 days for sure. 
Can you freeze chickpea flour frittata? 
Yes, you can. I recommend freezing it in slices for easy access and re-heating it under the broiler or in a microwave. 

Nutrition

Serving: 1sliceCalories: 121kcalCarbohydrates: 17gProtein: 7gFat: 3gSaturated Fat: 1gSodium: 324mgPotassium: 396mgFiber: 3gSugar: 5gVitamin A: 1062IUVitamin C: 23mgCalcium: 89mgIron: 2mg

UPDATED: The recipe was originally posted in March 2020 but was republished with more tips, substitutions, variations in January 2022.





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