Vegan Chickpea Flour Vegetable Frittata Recipe

Introduction

This vegan frittata is a delicious plant-based twist on a classic egg dish. Made with chickpea flour and fresh vegetables, it’s packed with flavor and perfect for breakfast or brunch.

Ingredients

• 1 cup chickpea flour
• 1 1/4 cups water
• 2 cups mixed vegetables (such as bell peppers, spinach, and onions), chopped
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Step 1: In a large bowl, whisk together chickpea flour, water, turmeric, garlic powder, cumin, salt, and pepper until smooth and no lumps remain.
2. Step 2: Stir in the chopped vegetables to evenly coat them with the batter.
3. Step 3: Heat olive oil in an oven-safe skillet over medium heat, then pour in the batter and vegetables, spreading it evenly.
4. Step 4: Cook on the stovetop for about 5 minutes until edges begin to set, then transfer the skillet to a preheated oven at 375°F (190°C).
5. Step 5: Bake for 20-25 minutes, or until the frittata is firm and lightly golden on top.
6. Step 6: Remove from oven, let cool slightly, then slice and serve warm.

Tips & Variations

• Try adding fresh herbs like parsley or chives for an extra burst of flavor.
• Use a variety of colorful vegetables such as cherry tomatoes or zucchini to make the dish more vibrant.
• If you prefer a softer texture, reduce baking time slightly and keep an eye on firmness.
• For a spicy kick, add a pinch of chili flakes or smoked paprika to the batter.

Storage

Store any leftover vegan frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven until warmed through to keep the texture tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata ahead of time?

Yes, it’s perfect for meal prep. Prepare and bake in advance, then reheat when ready to serve.

What vegetables work best for this recipe?

Any firm, quick-cooking vegetables work well, such as bell peppers, spinach, onions, mushrooms, and zucchini. Avoid watery vegetables like cucumbers that may release too much moisture.

Vegan Chickpea Flour Vegetable Frittata Recipe

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★★★★★

4.4 from 55 reviews

This Vegan Frittata is a delicious, plant-based alternative to the traditional egg frittata, using chickpea flour as a protein-rich base. Packed with fresh vegetables and seasoned with aromatic spices, it’s a wholesome and satisfying dish perfect for breakfast, brunch, or a light dinner. The frittata is baked until firm, creating a golden crust while maintaining a tender texture inside.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

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Base Ingredients

• 1 cup chickpea flour (also known as gram flour or besan)
• 1 cup water
• 2 tablespoons olive oil, plus extra for greasing
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Vegetables

• 1/2 cup diced bell peppers (any color)
• 1/2 cup chopped spinach or kale
• 1 small onion, finely chopped
• 1 small tomato, diced (optional)
• 1/4 cup grated carrot (optional)

Spices

• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon garlic powder or 1 clove garlic, minced
• Fresh herbs like parsley or cilantro, chopped, for garnish (optional)

Instructions

1. Prepare the Batter: In a large mixing bowl, whisk together the chickpea flour, baking powder, salt, black pepper, cumin, turmeric, smoked paprika, and garlic powder. Slowly add water while continuously whisking until you get a smooth, lump-free batter similar to pancake batter consistency.
2. Cook the Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes. Then add bell peppers, spinach, carrots, and tomatoes if using, cooking for another 3-5 minutes until vegetables soften. Season lightly with salt and pepper.
3. Combine Batter and Vegetables: Add the cooked vegetables to the chickpea flour batter and gently mix to combine evenly.
4. Prepare for Baking: Preheat the oven to 375°F (190°C). Lightly grease an oven-safe dish or a cast-iron skillet with olive oil. Pour the batter mixture into the prepared dish, spreading it out evenly.
5. Bake the Frittata: Place the dish in the preheated oven and bake for 25-30 minutes, or until the frittata is firm to the touch and a toothpick inserted in the center comes out clean. The top should be golden brown.
6. Cool and Serve: Remove the frittata from the oven and let it cool for 5-10 minutes before slicing. Garnish with fresh herbs if desired. Serve warm or at room temperature.

Notes

• You can customize the vegetables based on seasonality and preference; mushrooms, zucchini, or broccoli work well.
• Adding a teaspoon of nutritional yeast to the batter can boost umami and add a cheesy flavor.
• If you want a fluffier texture, let the batter rest for 10 minutes before combining with the vegetables.
• This frittata keeps well in the refrigerator for up to 3 days and can be reheated in an oven or a pan.
• Ensure the batter is not too thin; adjust chickpea flour or water to get the right consistency.

Keywords: vegan frittata, chickpea flour frittata, plant-based breakfast, vegan brunch recipe, gluten-free vegan recipe