If you liked my Fluffy Vegan Omelette recipe I highly recommend you to try this vegan frittata.
I used quite a lot of different veggies here so if you prefer more traditional frittata try it with lesser amount of vegetables first. Apart what I use in this recipe you can also put zucchini, eggplant, green peas, sweet corn or mushrooms.
Preheat oven to 375°F (190°C).
Grease a baking pan and set aside.
Blitz tofu, water, chickpea flour, nutritional yeast, psyllium husk, miso paste, baking powder, salt and spices in a blender until smooth.
Throw chopped vegetables, onion and herbs in a large mixing bowl. Pour about 2/3 of chickpea-tofu mixture and stir well so all veggies are coated evenly in a batter.
Transfer the vegetables into the baking pan and pour the rest of the batter. Arrange tomato slices on top and put in the oven.
Bake for 40 minutes.
Remove from the oven and let it cool for a bit before slicing and serving the frittata.
PrintVegan Frittata
Perfect vegan frittata loaded with different vegetables.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Breakfast
- Cuisine: Italian, Vegan
Ingredients
Scale
- 4 C chopped vegetables (1 C green beans, 1 C broccoli, 1 C cauliflower, 1 C bell pepper)
- 1 medium onion, diced
- bunch of greens or herbs of your choice, chopped
- 250g firm tofu
- 2 C water
- 1 C chickpea flour
- 1 tbsp nutritional yeast
- 1 tbsp psyllium husk
- 1 tsp miso paste
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Kala Namak
- 1/2 tsp turmeric powder
- 1/4 tsp smoked paprika
- black pepper to taste
- 1–2 tomatoes, sliced
- oil to grease the pan
Instructions
- Preheat oven to 375°F (190°C).
- Grease a baking pan and set aside.
- Blitz tofu, water, chickpea flour, nutritional yeast, psyllium husk, miso paste, baking powder, salt and spices in a blender until smooth.
- Throw chopped vegetables, onion and herbs in a large mixing bowl. Pour about 2/3 of chickpea-tofu mixture and stir well so all veggies are coated evenly in a batter.
- Transfer the vegetables into the baking pan and pour the rest of the batter. Arrange tomato slices on top and put in the oven.
- Bake for 40 minutes.
- Remove from the oven and let it cool for a bit before slicing and serving the frittata.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 238
- Sugar: 7.5g
- Sodium: 413mg
- Fat: 7.5g
- Saturated Fat: 1g
- Carbohydrates: 28.7g
- Fiber: 7.9g
- Protein: 18.1g
- Cholesterol: 0mg
I’m allergic to soy. Is there a vegan substitute for tofu?
You can try thick vegan yogurt like coconut. Or any other type. Just put less water or no water at all. The consistency of the batter should be a bit thicker than for pancakes.
I hope it helps!