Easy Vegan Vegetable Frittata

Craving a satisfying and wholesome dish that’s perfect for breakfast, brunch, or even dinner?

This Easy Vegan Vegetable Frittata is your answer! Packed with fresh veggies, seasoned to perfection, and completely egg-free, this dish is a flavorful and nutritious way to enjoy plant-based eating.

Plus, it’s incredibly versatile and can be tailored to suit any palate or seasonal produce.

Why You’ll Love This Frittata

• Plant-Based Protein: Made with chickpea flour and silken tofu for a hearty, protein-packed base that’s filling and satisfying.
• Customizable: Add your favorite seasonal vegetables or even leftovers for a zero-waste meal.
• One-Pan Wonder: Easy to prepare and cook, with minimal cleanup—perfect for busy mornings or lazy weekends.
• Delicious and Nutritious: Packed with vitamins, fiber, and bold flavors to fuel your day and please your taste buds.
• Meal-Prep Friendly: Make ahead and store portions for a quick grab-and-go breakfast.

Ingredients

For the Base:

• 1 cup chickpea flour
• 1/2 cup silken tofu
• 1/2 cup plant-based milk (unsweetened)
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1 teaspoon baking powder (for lightness)
• 1 teaspoon turmeric (adds color and anti-inflammatory benefits)
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (adds depth)
• Salt and pepper to taste

Vegetables:

• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup zucchini, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup onion, finely chopped
• 1/4 cup mushrooms, sliced (optional)
• 1/2 cup steamed broccoli florets (optional for extra greens)

Optional Add-Ins:

• Fresh herbs (parsley, dill, or chives)
• Vegan cheese shreds (melts beautifully when broiled)
• Hot sauce, salsa, or vegan sour cream for serving

Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, whisk together chickpea flour, plant-based milk, silken tofu, and nutritional yeast until smooth.
2. Add baking powder, turmeric, garlic powder, smoked paprika, salt, and pepper. Mix well to combine. The batter should have a pancake-like consistency. If it’s too thick, gradually add a splash of milk until desired consistency is achieved.

Step 2: Prep the Vegetables

1. Heat a non-stick or cast-iron skillet over medium heat and add a drizzle of olive oil.
2. Sauté the onion, red bell pepper, and zucchini for 3-4 minutes until softened.
3. Add the mushrooms and cook for another 2 minutes until they release their moisture and start to brown.
4. Stir in the spinach, broccoli florets, and cherry tomatoes, cooking for another 2-3 minutes until the spinach wilts slightly and the broccoli is warmed through.

Step 3: Combine Batter and Vegetables

1. Pour the chickpea flour batter evenly over the sautéed vegetables in the skillet.
2. Gently stir the mixture to ensure the vegetables are evenly distributed throughout the batter.
3. Smooth the top with a spatula, pressing down lightly to create an even surface.
4. Reduce the heat to low to prevent burning and ensure even cooking.

Step 4: Cook the Frittata

1. Cover the skillet with a lid and cook on low heat for 12-15 minutes. Check occasionally to ensure the edges are set and the top is firm.
2. For a golden finish, place the skillet under the broiler for 3-5 minutes, keeping a close eye to prevent overbrowning.
3. Remove from the oven and let cool slightly to set.

Step 5: Garnish and Serve

1. Let the frittata rest for 5 minutes before slicing into wedges to ensure it holds its shape.
2. Garnish with fresh herbs, vegan cheese shreds, or a drizzle of hot sauce.
3. Serve with a side of mixed greens, crusty bread, or your favorite dipping sauce for a complete meal.

Tips for the Perfect Vegan Frittata

• Use a Non-Stick Skillet: Ensures easy removal and avoids sticking. Cast-iron skillets also work well when pre-seasoned.
• Don’t Skip the Broiler: Adds a beautiful golden color and enhances the flavor profile.
• Experiment with Veggies: Try seasonal options like asparagus, sweet potatoes, or roasted bell peppers.
• Add Texture: Sprinkle sunflower seeds, toasted nuts, or even crispy onions on top for added crunch.
• Prep Ahead: Make the batter and chop veggies in advance for a quick assembly. Refrigerate the batter for up to 24 hours.
• Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why This Frittata Is a Must-Try

This Easy Vegan Vegetable Frittata is proof that plant-based eating can be indulgent, satisfying, and versatile. Whether you’re hosting a brunch or looking for a wholesome weeknight dinner, this dish delivers on all fronts.

The combination of vibrant vegetables, creamy chickpea flour batter, and customizable flavors ensures every bite is a delight. Plus, it’s a fantastic way to use up leftover produce and introduce more plant-based meals into your diet.

Make this Easy Vegan Vegetable Frittata part of your meal rotation and enjoy the comforting flavors of a classic dish, reimagined for a plant-based lifestyle.

It’s a recipe that’s sure to impress vegans and non-vegans alike. Give it a try today and savor the magic of a perfect frittata, minus the eggs!