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Fabulous Vegan Frittata

A delicious baked frittata recipe! It it sacrilegious to make a baked frittata? I mean ‘frittata’ basically translates to ‘fried’ in Italian. WELP. I don’t know what else to call it! ‘Fat-vegan-chickpea-flour-slab’ doesn’t quite have the same ring to it.
The TEXTURE is SO REAL. My problem with other chickpea frittatas is that they can be a bit dry. But we’re adding tofu in the mix to keep things deliciously moist, as well as lightly cooking our veggies before they go into the mix (this also helps to bring out more FLAVOUR!)
It might seem like I’m using a lot of ingredients but frittata’s really are a very simple matter!!! You can use whatever vegetables you have or would like and add whatever spices your heart desires! If you want to get a bit creative, I will post a recipe with the basic batter down below the main recipe so you can get all jazzy in the kitchen.
Other suggestions for fillings I feel would be really awesome:
Thinly sliced potato, Curry Powder, Basil, Coriander, Green Beans, Asparagus, Corn.
Prep Time 20 mins
Cook Time 1 hr 5 mins



  • 1-2 tbsp oil
  • 1 onion (120g)
  • 1/2 large capsicum (120g)
  • 400g mushrooms
  • 1 large broccoli stem (65g)
  • 1 zucchini (150g)
  • 1 tsp tsp garlic
  • 1 tsp dried thyme


  • 250g silken tofu
  • 1/2 cup water
  • 1/2 cup nutritional yeast


  • 2 cups chickpea flour
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp cracked black pepper
  • 1/4 tsp turmeric powder
  • 1 tbsp apple cider vinegar
  • 1 tbsp mustard
  • 1 bunch dill (20g)
  • 100g baby spinach leaves
  • vegan butter or oil to grease a large pan
  • cherry tomatoes, halved (optional)



  • Preheat oven to 190ºC.
  • Chop your vegetables: onions, capsicum, broccoli stem, mushrooms and zucchini. Roughly chop dill and spinach leaves and keep separate from the other vegetables.


  • In a large pot, heat the oil. Place onion, broccoli stem, zucchini, capsicum, mushrooms, garlic and thyme. Cook on medium heat for 5-7 minutes. You don’t want to cook them all the way through, so it’s fine if the mix doesn’t look totally cooked - this is just to help bring out more flavours from the vegetables.
  • Remove them from the heat and allow to cool slightly - some liquid should leak from the vegetables and that’s okay! We’ll drain them right before we add them to the mix - for now, set aside.


  • In a blender, place silken tofu, water, nutritional yeast and blend until smooth.


  • Place the chickpea flour into a large mixing bowl. Add paprika, garlic powder, salt, pepper and turmeric. Whisk until well combined. Pour in the wet tofu-water mix and whisk for a few minutes until there are no chickpea flour lumps. Add mustard and apple cider vinegar and whisk again until well combined.
  • Drain any excess liquid from the cooked vegetables and then add it to the chickpea batter along with dill and spinach. Fold everything in gently.
  • Grease a large baking dish (mine was 22x34cm) with some vegan butter and pour the batter in. Spread out evenly. Top with halved cherry tomatoes!
  • Bake for 45-55 minutes - similar to a cake, you can use a skewer to test if the centre is cooked. If it comes out clean, it’s ready!
  • Serve with fresh spinach and your favourite condiments - try my garlicky green dill sauce!
  • Enjoy!
Keyword Vegan
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