Vegan Frittata with Chickpea Flour (No eggs, No tofu)

Vegan Frittata with Chickpea Flour (No eggs, No tofu)
Jump to Recipe

Vegan frittata with chickpea flour for breakfast, brunch, lunch, or dinner. Easy Italian dish that is gluten-free, no eggs, no tofu required.

Incredible vegan frittata without eggs

Inspired by the last week’s winning recipe for oven-baked potato zucchini fritters, I experimented and came with more recipes for baked dishes that not only simplify your life but will keep your kids and family happy and satisfied. This delicious eggless cake that can be made the day before is the perfect make-ahead appetizer or snack for parties or special occasions, too.

Can You Make a Vegan Frittata

Today, I’m sharing with you the ultimate vegan frittata recipe that is a much better version of regular egg frittata. It’s the best plant-based alternative to its traditional version. The perfect low-calorie and highly nutritious savory meal that is so satisfying!

Oven-baked vegetarian frittata with vegetables for breakfast, brunch, lunch, appetizer or dinner

Small changes, big gain! You know me, I always try to modify the food I prepare to make it healthier, suitable for a wholesome plant-based diet. Those small diet changes make a huge difference whether you want to feel well and alive or lose weight. Unlike pan-fried, an oven-baked frittata is a great option if you want to eat clean and stay lean 🙂 It pairs nicely with this fresh, light salad. Hits the spot, right?

Incredible Vegan Frittata Without Tofu

Kid-friendly and allergy-friendly recipe for make-ahead breakfast, lunch, dinner or snack

Because of its high-density properties and its amazing binding capabilities chickpea flour works remarkably well in this egg-free recipe. That makes this vibrant vegetable frittata the ideal meal prep idea for people with celiac disease, gluten or lactose intolerance, egg- allergies, or wheat allergies as well. At the same time, the batter is very versatile. You can use whatever veggies you have at hand. It’s easy to customize and so simple to make and bake. Today, I’m in the rhyming mood, hah!

Let’s get started!

Ingredients You’ll Need:

Plant-based ingredients for vegan frittata with chickpea flour and vegetables without eggs or tofu
  • Potatoes (with or without the skin)
  • Carrots
  • Zucchini
  • Red pepper
  • Cherry tomatoes
  • Onion (any color)
  • Garlic
  • Chickpea flour
  • Extra virgin olive oil
  • Water (cool tap water)
  • Kala namak salt
  • Spices (cumin, turmeric powder, ground black pepper)

As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

Easy and simple Italian dish. Vegetarian meal prep for family gatherings.

Time needed: 50 minutes.

How to make vegan frittata from scratch?

You can use up any leftover vegetables to prepare this yummy and budget-friendly meal without eggs or dairy. Here is how to prepare this veggie-filled homemade frittata.

  1. Sauté the vegetables

    To start, thinly slice the onions and red pepper. Chop the potatoes and zucchini into small cubes and cut the carrots into thin round slices. Carefully cut the garlic cloves into thin slices, too.
    While preparing the vegetables, heat a large skillet with olive oil over medium to high heat.

    First, add chopped onions, carrots, red pepper, and garlic. Reduce the heat to medium and sauté for about 5 minutes. Next, add potatoes and zucchini and sauté for another 5 minutes or until the veggies are soft and fragrant.

    In the end, season with salt, freshly ground black pepper, turmeric, and cumin powder, stirring frequently, to prevent burning.

  2. Preheat the oven

    While you are cooking the vegetables, preheat the oven to 350°F / 180°C.

  3. Make the chickpea flour batter

    In a medium-sized bowl mix chickpea flour and water. Next, combine cooked vegetables and chickpea batter. Transfer it to a lightly greased round baking pan (approx. 10 inches / 25 cm.) Top it with thinly sliced cherry tomatoes.

  4. Bake your frittata

    Bake your flavor-packed frittata for about 30 minutes at 350°F / 180°C until firm and golden or when an inserted toothpick in the center comes out clean.

  5. Serve and enjoy it

    Let your frittata sit for at least 10 minutes before serving. After that, you can cut the slices evenly. Serve it immediately, while still warm or cold. It tastes even better on the day after. Refrigerate any leftovers for up to 3-4 days. You can even reheat it in a preheated oven or microwave if you like but first, cover it with aluminum foil so it doesn’t turn brown.

What Should I Serve with Frittata?

What to serve with frittata
Meat-free, savory brunch, breakfast, lunch or dinner idea
Can you eat frittata cold?

Sure, you can eat this golden cake-like dish warm or cooled. In my opinion, it is best when served at room temperature the day you make it or the day after it, it tastes so good!

How long will frittata last in the fridge?

Slice up your frittata and store any leftovers in an airtight container in the refrigerator for 3-4 days.

Why We Love this Vegan Frittata with Chickpea flour?

Ultimate vegan frittata for clean eating diet list
  • Loaded with veggies
  • Allergy-friendly (soy-free, nut-free, gluten-free)
  • Kid-friendly (excellent school lunch idea for picky eaters)
  • Cheap food idea for family gatherings
  • Suitable for a meat-free diet
Vegan frittata with chickpea flour (gluten-free recipe-no eggs, no tofu)

Vegan Frittata with Chickpea Flour (No eggs, No tofu)

Marinela
Vegan frittata with chickpea flour for breakfast, brunch, lunch, or dinner. Easy Italian dish that is gluten-free, no eggs, no tofu required.
5 from 5 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer, Breakfast, dinner, Lunch, Main Course, Side Dish, Snack, vegan
Cuisine Italian
Servings 8 slices
Calories 139 kcal

Equipment

  • Frying pan
  • Baking pan
  • Mixing bowl
  • Cutting board

Ingredients
  

  • 1 1/2 cup potatoes – diced into small cubes (2 medium sized potatoes)
  • 1/2 cup carrots – cut into thin round slices (2 small carrots)
  • 1 cup zucchini – diced into small cubes (1 small zucchini or 1/2 normal sized)
  • 1 cup red pepper – chopped finely (1 big pepper)
  • 2 cloves of garlic cut into thin slices
  • 3/4 cup onion – chopped finely (2 small onions or 1 big)
  • 3-4 cherry tomatoes cut into thin slices
  • 1 cup + 1 tbsp chickpea flour
  • 2 tbsp extra virgin olive oil plus more for greasing the baking pan
  • 1 cup fresh tap water
  • kala namak salt to taste
  • seasonings to taste salt, freshly ground black pepper, turmeric and cumin powder

Instructions
 

  • To start, thinly slice the onions and red pepper. Chop the potatoes and zucchini into small cubes and cut the carrots into thin round slices. Carefully cut the garlic cloves into thin slices, too.
    While preparing the vegetables, heat a large skillet with olive oil over medium to high heat.
    First, add chopped onions, carrots, red pepper, and garlic. Reduce the heat to medium and sauté for about 5 minutes. Next, add potatoes and zucchini and sauté for another 5 minutes or until the veggies are soft and fragrant.
    In the end, season with salt, freshly ground black pepper, turmeric, and cumin powder, stirring frequently, to prevent burning.
    Wholesome ingredients for vegan frittata meal prep
  • While you are cooking the vegetables, preheat the oven to 350°F / 180°C.
  • In a medium-sized bowl mix chickpea flour and water. Next, combine cooked vegetables and chickpea batter.
    Transfer it to a lightly greased round baking pan (approx. 10 inches / 25 cm.) Top it with thinly sliced cherry tomatoes.
  • Bake your flavor-packed frittata for about 30 minutes at 350°F / 180°C until firm and golden or when an inserted toothpick in the center comes out clean.
  • Let your frittata sit for at least 10 minutes before serving. After that, you can cut the slices evenly. Serve it immediately, while still warm or cold. It tastes even better on the day after.
    Refrigerate any leftovers for up to 3-4 days. You can even reheat it in a preheated oven or microwave if you like but first, cover it with aluminum foil so it doesn't turn brown.
    GF vegan frittata with vegetables and chickpea flour for breakfast, dinner, brunch, lunch or snack

Nutrition

Calories: 139kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 22mgPotassium: 437mgFiber: 4gSugar: 4gVitamin A: 1989IUVitamin C: 38mgCalcium: 24mgIron: 1mg
Keyword baked, chickpea flour, eggless, gluten-free, no eggs, no tofu, vegan frittata, without tofu
Tried this recipe?Let us know how it was!

More Gluten-Free Recipes

Love this vegetable frittata recipe? Pin it for later!

Oven baked vegan frittata. Gluten-free Italian dish recipe.

Made this vegan frittata with chickpea flour? If yes, please rate it, leave a comment below, and share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. I would love to hear about your experience and your comments just make my day!

Follow me on Pinterest for more easy and delicious vegan recipe ideas.

Love, Marinela💚



7 thoughts on “Vegan Frittata with Chickpea Flour (No eggs, No tofu)”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating