Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main
- Method: Stovetop, Broiler
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/4 of frittata)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg
