Learn to make a delicious vegan frittata (no eggs, no tofu) to wow all your brunch guests. It features gluten-free chickpea flour, colorful veg, and zero complicated techniques.
If you have vegan guests coming over – or someone with egg allergies – you can still make a vegan “frittata” just as easily, summoning the magic of chickpea flour. Turns out, it makes the perfect base for an eggless frittata that’s just as savory and high in protein. The technique is incredibly simple and doesn’t require any special equipment.
Vegan Frittata Ingredients & Substitutions
- Chickpea Flour: This high-protein gluten-free flour is made of ground-up dried chickpeas. It’s relatively affordable and available in most supermarkets (I like Bob’s Red Mill brand). Look for it in the health foods or gluten-free aisles. There’s no substitute for it in this recipe.
- Nutritional Yeast: Adds a “cheesy”, savory flavor. Also available in most supermarkets. Look for Bragg or Bob’s Red Mill brands.
- Arrowroot Starch: Absorbs extra moisture in the batter. (Again, look for Bob’s Red Mill brand.) This starch is derived from a tropical plant. It looks and acts like cornstarch, but is considered healthier since most corn in the US is genetically modified. (You can sub with cornstarch if that’s what you have though.)
- Baking Powder: Helps this frittata rise and get fluffy like the traditional egg version.
- Turmeric: Lends a yellow hue. It’s not necessary though, so if you don’t have any just skip it.
- Veggies: I love the combo of sauteed onions, cherry tomatoes, and spinach here. Scroll on for more filling ideas.
How to Make Vegan Frittata with Chickpea Flour
Sauté the Vegetables: Start by sautéing the onions until they’re soft and brown around the edges, about 10 minutes. (I like to get these really nicely browned since it adds a ton of flavor.) Then add the tomatoes and cook until they’re juicy and collapsed, about 5 minutes more. Lastly, add the spinach and stir just until it’s wilted. Turn the heat off.
Mix the Dry Ingredients: In a large bowl, whisk together the chickpea flour, nutritional yeast, starch, turmeric, salt, and pepper.
Finish the Batter: Add water to the chickpea flour mixture and whisk until the batter is completely smooth with no lumps. Then fold the vegetables into the batter, along with the fresh herbs.
Bake the Frittata: Transfer to a greased baking dish and bake in a preheated 350ºF oven until the frittata no longer giggles when you shake the pan and a toothpick inserted into the center comes out dry, about 45 minutes.
Rest the Frittata: Set the pan aside for 15 minutes to allow the frittata to set. Do not slice or remove the frittata from the pan during this time.
How to Make the Cilantro Cashew Cream
This vibrant and tangy cilantro cream is the perfect complement to a plant-based frittata. Start by placing raw cashews in a blender and soaking them in boiling water for 15 minutes. Then drain the water and add lots of cilantro, lemon/lime juice, salt, and fresh water. Blend until completely smooth. (You can also serve the frittata with spicy mayo or vegan pesto).
Apart from the vegetables shown here, some other ingredients are I recommend are: sautéed bell peppers or mushrooms, finely chopped raw asparagus or broccoli, or chopped olives or roasted red peppers.
How to Serve This Vegan Frittata
This frittata is best eaten the same day as it’s made – whether still warm from the oven or at room temperature. The leftovers are pretty great though – store extras in an airtight container in the fridge for up to 4 days.
More Recipes with Chickpea Flour…
- Savory Cabbage Pancakes
- Chickpea Chocolate Chip Cookies
- Chickpea Crepes with Creamy Mushrooms
- Baked Falafel Patties
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.Print
A delicious veggie “frittata” that will wow all your brunch guests.
For the Vegetables
- 2 tablespoons extra virgin olive oil
- 1 large red or yellow onion, sliced
- 10 ounces cherry tomatoes (about 2 cups), halved
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, taste
- 4 cups baby spinach (about half a standard clamshell), roughly chopped
- 1/4 cup minced fresh herbs like cilantro, dill, or parsley
For the Batter
- 1 1/2 cups chickpea flour
- 2 tablespoons nutritional yeast
- 1 tablespoon arrowroot starch (or cornstarch)
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground turmeric (optional)
For the Cilantro Cream* (Optional)
- 1 cup raw cashews
- 2 packed cups cilantro leaves with tender stems (about 1 small bunch)
- 3 to 4 tablespoons lemon or lime juice
- 1/2 teaspoon fine sea salt
- Preheat the oven to 350°F. Grease a 9-inch pie pan* (or similar) with oil and set aside.
- Start the vegetables. Heat 2 tablespoons oil in a large skillet over medium heat and add the onions. Cook until soft and brown around the edges, 10 to 12 minutes.
- Add the tomatoes and 1/4 teaspoon salt, cook until they’re soft and collapsed, about 5 minutes.
- Lastly, add the spinach and stir just until it’s wilted. Turn the heat off.
- Make the batter. In a large bowl, combine all the batter ingredients from the chickpea flour through the turmeric. Whisk to incorporate. Then add 1 1/2 cups water and whisk until the batter is completely smooth.
- Add the cooked vegetables to the batter, along with 1/4 cup chopped herbs, and fold to incorporate. Transfer to the prepared pan and bake until the frittata is set and no longer giggles when you shake the pan, 40 to 45 minutes.
- Let the frittata rest for 15 minutes before serving. Do not slice or remove the frittata from the pan during this time.
- Make the cilantro sauce (optional). Place 1 cup cashews in a blender and cover with boiling water. Soak for at least 15 minutes.
- Drain off the water and add 3/4 cup fresh water to the blender, along with 2 cups cilantro, 3 tablespoons lemon juice, and 1/2 teaspoon salt. Blend until completely smooth – taste the sauce to make sure it’s not gritty. Season with more lemon juice or salt, if needed. Chill until serving. (The sauce will last in the fridge for up to 3 days.)
- To serve, run a butter knife around the perimeter of the pan to loosen the edges, then slice. (Store leftovers in the fridge for up to 3 days).
- Serving Size: 1/6 of the recipe (without sauce)
- Calories: 155
- Fat: 6.4 g
- Carbohydrates: 18.9 g
- Fiber: 4 g
- Protein: 6.6 g
Keywords: vegan, frittata, chickpea flour, brunch