This Italian-inspired vegan frittata delivers everything you love about a classic frittata without eggs or dairy. Made with protein-rich chickpea flour, colorful vegetables, and optional smoky tempeh, it has a satisfying texture and a savory, egg-like flavor thanks to kala namak. Perfect for breakfast, brunch, or even a light dinner, this dish comes together quickly on the stovetop with an optional oven finish.
Why You’ll Love This Recipe
Completely egg-free and dairy-free while still tasting rich and savory
High in plant-based protein from chickpea flour and tempeh
Easy to customize with seasonal vegetables or your favorite add-ins
Ready in about 30 minutes from start to finish
Suitable for breakfast, brunch, lunch, or dinner
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vegetables
1/2 medium yellow onion, diced or thinly sliced
1 red bell pepper, diced
1 cup broccoli florets, cut into small pieces
1 bunch baby bok choy, chopped (separate stems and leaves)
3 strips smoky tempeh, chopped (optional)
1 tablespoon olive oil or vegetable stock for sautéing
1/4 teaspoon fine sea salt, or to taste
Chickpea Frittata Batter
1 cup chickpea flour
1 cup unsweetened cashew milk or water
1 teaspoon kala namak (sulfur salt)
3/4 teaspoon ground turmeric
2 teaspoons onion powder
1/2 teaspoon garlic powder
1 teaspoon Dijon mustard (optional)
Optional Add-Ins
1/3 cup vegan feta-style cheese or homemade cashew ricotta
Directions
Heat a 10-inch oven-safe skillet or cast iron pan over medium heat. Add the chopped tempeh to the dry pan and sear for 2 to 3 minutes, stirring occasionally, until lightly golden. Transfer the tempeh to a bowl and set aside.
Add the olive oil or vegetable stock to the same skillet. Add the onion with a small pinch of salt and sauté for about 3 to 4 minutes, until softened and lightly golden.
Stir in the broccoli florets, bell pepper, and the chopped bok choy stems. Cook for 4 to 5 minutes, until the vegetables are tender but still slightly firm. Add the bok choy leaves and cook for 1 more minute until wilted.
While the vegetables cook, prepare the batter. In a blender or mixing bowl, combine the chickpea flour, cashew milk or water, kala namak, turmeric, onion powder, garlic powder, and Dijon mustard if using. Blend or whisk until smooth and lump-free.
Reduce the heat to medium-low. Pour the batter evenly over the vegetables in the skillet. Sprinkle the reserved tempeh and optional vegan cheese over the top.
Cook for 2 to 3 minutes, until the edges begin to set. Transfer the skillet under a preheated broiler and broil for 2 to 3 minutes, until the top is lightly golden and a toothpick inserted in the center comes out almost clean. Alternatively, carefully flip the frittata in the pan and cook for another 2 to 3 minutes until fully set.
Remove from heat, allow to rest for a few minutes, then slice and serve.
Vegetable swap: Use zucchini, asparagus, cauliflower, spinach, tomatoes, or potatoes instead of broccoli and bok choy. Aim for 2 to 3 cups of vegetables total.
Oil-free option: Sauté the vegetables using vegetable stock instead of oil.
Quiche-style frittata: Pour the cooked vegetables and batter into a pre-baked whole wheat pie crust and bake at 375°F (190°C) for 45 minutes.
Spicy version: Add a pinch of chili flakes or a finely chopped green chili to the batter.
Cheese-free: Omit the vegan cheese for a lighter, soy-free version.
Storage/Reheating
Store leftover frittata slices in an airtight container in the refrigerator for up to 5 days. Reheat in a toaster oven at 350°F (175°C) for 5 to 7 minutes, or microwave for about 1 minute until warmed through.
FAQs
Can I make this vegan frittata without tempeh?
Yes, the tempeh is optional. The chickpea flour batter provides plenty of structure and protein on its own.
What does kala namak do in this recipe?
Kala namak adds a subtle sulfur flavor that mimics the taste of eggs, giving the frittata its classic “eggy” profile.
Can I use another plant milk?
Yes, any unsweetened plain plant milk works well, such as soy, almond, or oat milk.
Is this frittata gluten-free?
Yes, chickpea flour is naturally gluten-free, making this recipe suitable for a gluten-free diet.
Can I bake the entire frittata instead of broiling?
Yes, you can bake it in a preheated 375°F (190°C) oven for about 20 to 25 minutes until set.
How do I know when the frittata is fully cooked?
The edges will be firm, the center set, and a toothpick inserted in the middle will come out almost clean.
Can I freeze vegan frittata?
Freezing is possible, but the texture may change slightly. For best results, store in the refrigerator and enjoy within a few days.
What pan works best for this recipe?
A 10-inch cast iron or oven-safe nonstick skillet works best for even cooking and easy transfer to the oven.
Can I make the batter by hand?
Yes, whisking by hand works fine, though blending gives a slightly fluffier texture.
What can I serve with vegan frittata?
Serve it with sliced avocado, a fresh tomato salad, roasted potatoes, or a light green salad for a complete meal.
Conclusion
This Italian vegan frittata is a flavorful, nourishing dish that proves plant-based cooking can be both simple and satisfying. With its golden exterior, tender vegetables, and savory chickpea batter, it’s a versatile recipe you can enjoy any time of day. Once you try it, it’s sure to become a regular part of your meal rotation.
This Italian-inspired vegan frittata is made with chickpea flour, fresh vegetables, and optional smoky tempeh. It’s egg-free, dairy-free, and packed with protein and savory flavor, perfect for any meal of the day.
Ingredients
1/2 medium yellow onion, diced or thinly sliced
1 red bell pepper, diced
1 cup broccoli florets, cut into small pieces
1 bunch baby bok choy, chopped (separate stems and leaves)
3 strips smoky tempeh, chopped (optional)
1 tablespoon olive oil or vegetable stock for sautéing
1/4 teaspoon fine sea salt, or to taste
1 cup chickpea flour
1 cup unsweetened cashew milk or water
1 teaspoon kala namak (sulfur salt)
3/4 teaspoon ground turmeric
2 teaspoons onion powder
1/2 teaspoon garlic powder
1 teaspoon Dijon mustard (optional)
1/3 cup vegan feta-style cheese or homemade cashew ricotta (optional)
Instructions
Heat a 10-inch oven-safe skillet or cast iron pan over medium heat. Add chopped tempeh and sear for 2–3 minutes until lightly golden. Remove and set aside.
Add olive oil or vegetable stock to the same skillet. Sauté onion with a pinch of salt for 3–4 minutes until softened and lightly golden.
Stir in broccoli florets, bell pepper, and bok choy stems. Cook for 4–5 minutes until tender but still slightly firm. Add bok choy leaves and cook for 1 more minute until wilted.
In a blender or mixing bowl, combine chickpea flour, cashew milk or water, kala namak, turmeric, onion powder, garlic powder, and Dijon mustard if using. Blend or whisk until smooth.
Reduce heat to medium-low and pour batter evenly over the vegetables in the skillet. Sprinkle reserved tempeh and optional vegan cheese over the top.
Cook for 2–3 minutes until the edges begin to set. Transfer skillet under preheated broiler and broil for 2–3 minutes until the top is golden and a toothpick comes out almost clean. Alternatively, flip and cook for another 2–3 minutes on stovetop.
Remove from heat, let rest a few minutes, slice, and serve.
Notes
Vegetables can be swapped with zucchini, spinach, or cauliflower as desired.
Use vegetable stock instead of oil for an oil-free version.
Bake in a pre-baked crust at 375°F for a quiche-style dish.
Add chili flakes for a spicy kick.
Omit vegan cheese for a soy-free, lighter version.
