Vegan Frittata Easy Recipe In Just 15 Minutes No Eggs No Tofu

Our recipe is without eggs and tofu. We use chickpea flour to make the batter. Once cooked, it is surprisingly similar to a classic frittata with eggs. Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.

Vegan frittata video

Ingredients & Substitutions for vegan frittata

Ideas for the filling

How to make vegan frittata

How to cook vegan frittata in a pan?

How to cook vegan frittata in the oven?

Serving suggestions

Variations

Questions

Storage & Make Ahead

More Chickpea Recipes

More recipes with chickpea flour

Our vegan frittata is the same, except that we substitute chickpea flour for eggs. You can serve the frittata as a starter, side dish, and even for breakfast, but we usually make it a last-minute, easy dinner. For example, you can try a wonderful chickpea flour and potato frittata or a simple and delicious asparagus frittata. You can use the same batter to make incredible savory chickpea frittata muffins or a wonderful zucchini pie recipe to bring to potlucks or picnics. And if you have chickpea flour leftovers, you can use it to make moist and delicious zucchini fritters, homemade falafel, or delicious savory crepes with mushrooms and kale. We are sure you’ll love this vegan chickpea frittata recipe because it’s soft, moist, wholesome, and nutritious. It’s free from most allergens as there are no eggs; it’s soy-free and dairy-free.

For the vegan frittata batter

Chickpea flour

Also known as garbanzo bean flour, it is the main ingredient in this recipe. You can replace it with red lentil flour or fava bean flour, but stick to chickpea flour for best results. This vegan frittata recipe does not work with soy or regular wheat flour.

Olive oil

We recommend extra virgin olive oil or regular olive oil to add some healthy fats to this dish and make it taste better. Substitute avocado oil, melted coconut oil, or any other vegetable oil for extra virgin olive oil. If you cook the frittata on a pan, you’ll need some oil to prevent the chickpea frittata from sticking. A good option to reduce the amount of fat is to bake the vegan frittata in the oven.

Water

Plain tap water is fine.

Salt and Black Pepper

Chickpea flour has a mild nutty flavor and needs salt to taste delicious. We recommend sea salt or kosher salt for the best flavor and freshly ground black pepper. Also, if you want to add an eggy flavor, you can use a pinch of Kala Namak, a black salt from India that tastes like egg. Here are some vegetable combinations you can use:

Zucchini and red onion: perfect for summer, when the zucchini is in season. Mushrooms and kale: perfect for autumn and winter. Broccoli or cauliflower: try it in winter, when those veggies are seasonal. Red onion and potatoes: delicious any time of the year. Halved cherry tomatoes and fresh herbs: In summer or autumn, it is best. Red bell peppers, fresh spinach, and sun-dried tomatoes: delicious from spring to autumn. Mixed vegetables: try sauteed onions + green bell pepper + diced sweet potatoes + corn, topped with sliced avocado, a squeeze of lime or lemon juice, a splash of hot sauce, and cilantro and dipped in salsa or marinara sauce.

Optional ingredients

For a more decadent recipe, stir a handful of melty vegan cheese in the batter. We recommend adding a teaspoon of baking powder for the oven-baked version to make the frittata lighter and airier. To add more flavor, try nutritional yeast flakes, garlic powder, onion powder, fresh herbs such as fresh parsley and cilantro, or dried herbs like oregano and thyme. Spices like turmeric and curry powder also work well with this chickpea flour frittata. There’s no need for cornstarch, arrowroot flour, firm tofu, or silken tofu for this egg-free frittata.

Equipment

You’ll need a non-stick pan to cook the eggless batter. We don’t recommend using a cast iron skillet, as the batter will likely stick unless you use a ton of oil. Our pan is 12 inches (28cm) in diameter. We also recommend using an immersion hand blender or a regular blender to mix the batter for best results. If you don’t have that, a whisk or a fork will do just fine. We’ll show you three fillings: zucchini, broccoli, and mushroom. But, again, you can make this recipe with any veggies. The important thing is to cook and season them first.

Vegan frittata with zucchini

Cut a medium zucchini into thin discs. Thinly slice a red onion. In a pan, add ½ cup of water, a finely sliced onion, and the sliced zucchini. Cook on medium heat until the zucchini is soft and the water is gone – it should take about 5 to 10 minutes—season well with a pinch of salt and pepper. Tip: For more flavor, you can cook them with a drizzle of extra virgin olive oil. Add the zucchini to the bowl with the chickpea flour batter and stir with a fork.

Vegan frittata with broccoli

You will need about 250 grams or 9 ounces of broccoli. You can use both the broccoli florets and the stems. Cut the broccoli into small pieces, then steam them for about 15 to 20 minutes until fork tender. Alternatively, you can boil the broccoli for 10 minutes. Mix the broccoli with olive oil, salt, and pepper, and break up the larger pieces with a fork. Then, stir them in the batter.

Vegan frittata with mushrooms

Add a drizzle of olive oil and a crushed clove of garlic to a skillet. Let the garlic fry for a minute, then add 7 ounces or 200 grams of sliced mushrooms and 2 ounces or 60 grams of chopped kale. Season with salt and pepper and cook for about 10 minutes. Add the mushrooms and kale to the batter.

Make the eggless batter

While your chosen vegetables cook, prep the batter for the frittata. To a bowl, add 130 grams or 1 cup of chickpea flour, 240 grams or 1 cup of water, a pinch of salt, two twists of pepper, and 25 grams or 2 tablespoons of extra virgin olive oil. Optionally, you can add Kala Namak (black salt) to give it an eggy flavor and a tablespoon or two of nutritional yeast, but these are not a must; we generally don’t add them. Blend until you get a smooth, lump-free mixture, then stir in your chosen vegetables. With a fork, arrange the vegetables on a single layer and spread them across the pan so they don’t just stay in the center. Let the frittata cook over medium-low heat for 4 to 5 minutes without touching it. Then, before turning it over, ensure it’s not sticking to the pan by rocking it forward and back. Now slide it onto a plate, and then turn it back into the pan and cook it for another two to three minutes at most without letting it get too dry. To turn it back into the pan, put the pan upside down on the plate, then turn them simultaneously. Watch our video linked below to see the technique. This vegan frittata recipe is simple, nutritious, and versatile. You can change the vegetables and have a different flavor. We liked the oven-baked version, too; it’s still soft, moist, and flavorful, one of the best vegan breakfast recipes. Here’s how to cook it in the oven:

Vegan frittata as an appetizer

Cut the frittata into small squares and serve it alongside other small dishes, such as:

Confit tomatoes Caramelized onions Olive tapenade Crostini or small cherry tomatoes bruschetta. Chickpea hummus or lentil hummus Olives, feta cheese or non-dairy feta, and tzatziki sauce Small bowls with marinara sauce, avocado spread, and eggplant dip.

Vegan frittata as a main course

This recipe is nutritious and fulfilling, and you can serve it as a healthy lunch or dinner. Try it:

Tomato Confit

Caramelized Onions

Olive Tapenade

Hummus

Next to a tomato cucumber salad in summer or a fennel orange salad in winter. Make a sandwich with it. Add a tablespoon of chipotle sauce, one of guacamole, a splash of hot sauce, a sliced tomato, and optionally some vegan mayo. It’s absolutely delicious. Have it in a wrap with lettuce, chipotle sauce, avocado spread, or chickpea hummus. Then add some roasted or microwaved sweet potatoes and a squeeze of lime, and enjoy.

Vegan frittata as a side dish

Have it next to one of our lighter main dishes, such as soups and curries, to add extra protein to your meal. For example, it’s excellent next to:

Aloo gobi Potato curry Vegetable curry Tofu soup Carrot ginger soup Sweet potato soup Asparagus soup

Aloo Gobi (Potato & Cauliflower Curry)

Vegetable Curry

Sweet Potato Soup

Tofu Soup

Our tip is always to cook and season the ingredients before adding them to the batter. Here are some examples of frittata variations that are popular.

Asparagus frittata

Clean and cut the woody end of the asparagus, then cut each into four pieces and cook them on a pan with half an onion and a drizzle of olive oil for 5 minutes. Season with salt and pepper, then add them to the chickpea frittata batter and proceed as instructed in the recipe box in step 4. Check out our asparagus frittata.

Red onions frittata

Finely slice the onion (julienne style), then cook it for 10 minutes on a pan with a drizzle of olive oil. When the pan gets dry, add some water to it. Keep cooking till the onion is soft, season with salt and pepper, add it to the chickpea frittata batter, and proceed as instructed in the recipe box in step 4.

Potatoes frittata

Peel and dice the potatoes, then cook them in lightly salted boiling water till soft but not mushy. It should take about 8 to 10 minutes. Now add the potato to the chickpea batter. Add a handful of finely chopped parsley, garlic powder, and onion powder. Optionally, add a tablespoon of nutritional yeast. Then, season with salt and pepper and cook as described in the recipe box. Check out our potato frittata recipe. We did many tests, and blending the batter gives the vegan frittata a smoother, creamier texture.

Season the vegetables

The trick for a flavourful frittata is to cook and season the vegetables before you add them to the chickpea flour batter. The Italians do this when making an egg-based frittata, and it makes a world of difference.

Use a clean pan for the frittata

Do not cook the frittata in the same pan you cooked the vegetables (unless you wash it). We tried doing it, but the frittata tends to burn this way. It’s better to cook it on a fresh, clean skillet.

Hot pan, low heat

To cook this vegan frittata perfectly, add some oil and wait until the pan is hot. Only then put the batter in, and immediately lower the heat. The pan should be hot, but the frittata must cook slowly on low heat, or it will burn outside and be raw on the inside.

Don’t overcook it

The vegan frittata should be served slightly moist in the center; it tastes much better. So don’t let it dry out in the pan. Refrigerator: store vegan frittata leftovers in the fridge in an air-tight container for a few days. Freezer: Let it cool down completely, transfer it into a freezer-friendly bag, and freeze it for up to 3 months. Thaw & Reheat: thaw at room temperature for half an hour, then warm it up in the microwave for 1 to 2 minutes.

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