Vegan Frittata with Chickpea Flour (No eggs, No tofu)
Vegan frittata with chickpea flour for breakfast, brunch, lunch, or dinner. Easy Italian dish that is gluten-free, no eggs, no tofu required.
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!
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
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:
- 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.
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.
- 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. - Preheat the oven
While you are cooking the vegetables, preheat the oven to 350°F / 180°C.
- 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.
- 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.
- 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?
- 5 Minute Creamy Avocado Dip
- Mediterranean Parsley Avocado Sauce
- Your favorite hot sauce or a non-dairy yogurt-based dip
- Fresh green salad
- Toasted whole-grain bread
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!
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?
- 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 (No eggs, No tofu)
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.
- 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.
Nutrition
More Gluten-Free Recipes
- Rich red lentil soup
- Super flavorful red pepper hummus
- Super moist pineapple muffins
- Hearty green peas stew
- 5 minutes homemade hummus without tahini
- Irresistible chocolate-strawberry muffins
- Warm and comforting broccoli soup
Love this vegetable frittata recipe? Pin it for later!
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!
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Love, Marinela💚
This sounds and looks incredibly delicious. I can’t wait to try it
Thank you, Shilpa, let me know if you give it a try!
Oh this is so so delicious!! Definitely making this again. The flavors are amazing!
I’m glad you enjoyed it, Sam. And thank you for your lovely comment 🙂
I am loving this vegan frittata! It was so easy to make and came out delicious!
I’m glad you love my vegan frittata recipe, Kayla. Thank you for your lovely comment.
this is such a smart recipe idea with chickpea flour and no eggs and no dairy!
Thank you, Nancy, I’m so glad you loved my recipe for a vegan frittata.