Who says that you can’t make egg-free frittata?
But honestly, if you asked me a year ago if I could make frittata without eggs, I would have said, ‘hell, no!’
Frittata, by definition, is an omelette – specifically an Italian-style omelette filled with various ingredients. And as we all know, you need eggs to make omelette.
Or do you?
Fast forward to the present day. I’ve learned that you can make egg-free omelette. And since you can make egg-free omelette, you can make egg-free frittata. Hallelujah.
To make a vegan frittata you need to use chickpea flour, vegetable starch (I use arrowroot powder but you can also use corn starch or potato starch), nutritional yeast, onion, garlic and mustard powder. All of these ingredients are very important for both texture and flavours so don’t skimp or omit any of them. The recipe yields a texture similar to that the normal frittata, but slightly softer and tender, somewhat like scrambled eggs (without the eggs, of course).
Why I love it:
It really reminds me of egg frittata! I served mine with Sriracha sauce (I’m a bit of a Sriracha addict) and garnished it with some fresh parsley leaves. The leaves add freshness to the dish, and also make the frittata look pretty and stylish on the plate. It didn’t take long before I made a huge mess of the plate, though.
This vegan vegetable frittata recipe uses no oil apart from greasing the baking dish so it’s perfect for those who are looking to eating more whole foods as part of a plant-based diet. It is full of protein so it’s just like eating real frittata (minus the cholesterol and saturated fat)
- Omelette batter
- 1 cup chickpea flour
- 1 Tbsp arrowroot powder (or cornstarch)
- 3 Tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp mustard powder, garlic powder
- 1/2 tsp baking powder
- 2 ½ cup vegetable stock
- 2 cups of chopped vegetables – I use:
- ¼ cup chopped spring beans
- ¼ cup diced red capsicum
- ½ cup chopped asparagus
- 1 cup shredded kale
- ½ large red onion
- 3 garlic cloves
- A pinch of black salt or Kala Namak (optional but highly recommended)
- Freshly ground pepper
- [url href=”http://www.passionatelykeren.com.au/make-vegan-parmesan/” target=”_blank”]Vegan parmesan[/url]
- Preheat oven to 180 degrees C.
- Chop red onion and garlic cloves using superblade on speed 8 for 20 sec. Transfer into a plate, rinse the bowl and blade and wipe dry.
- Add all the dry chickpea batter ingredients into the bowl. Mix for 5 seconds on speed 8.
- Add the vegetable stock and cook using speed 5 at 100 C for 5 minutes
- The mixture should be thick.
- Add the chopped veggies to the batter. Mix at speed 8 for 10 -15 seconds until mixed through
- Transfer batter onto greased pyrex pan. Even it out with spatula.
- Bake for 25 minutes and then cover with aluminium foil and bake for another 25 minutes or until the centre is not jiggly and the edges are lightly brown. Depending on the type of your vegetables you use you might need more or less time for the batter to cook. Just prick the centre with a fork to test done-ness.
- Stand for 10-15 minutes to set.
- Sprinkle with a bit of black salt for an eggy flavour boost.
- Serve warm with some freshly ground pepper, [url href=”http://www.passionatelykeren.com.au/make-vegan-parmesan/” target=”_blank”]vegan parmesan[/url], and your favourite hot sauce.
- Preheat oven to 180 C.
- Heat oil in a pan over medium heat, cook onion and garlic until fragrant, about 3 minutes.
- Add vegetable stock. Bring to a boil.
- Add the chickpea flour, arrowroot powder and the remaining dry ingredients
- Cook for about 5 minutes until the mixture becomes thick. Stir in the chopped veggies and mix.
- Transfer batter onto greased Pyrex pan and flatten the surface with spatula.
- Bake for 25 minutes.
- Cover with aluminium foil and bake for another 25 minutes or until the center is not jiggly and the edges are lightly brown. Depending on the type of your vegetables you use you might need more or less time for the batter to cook.
- Prick the centre with a fork to test done-ness. Stand for 10-15 minutes to set.
- Serve warm with some freshly ground pepper, [url href=”http://www.passionatelykeren.com.au/make-vegan-parmesan/” target=”_blank”]vegan parmesan[/url], a sprinkle of black salt and your favourite hot sauce.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and/or share a picture and tag me @passionatelykeren on Instagram .
Love and greens,