Easy Vegan Frittata Recipe

Why You’ll Love This Recipe

I love this vegan frittata because I can make a hearty breakfast or brunch without eggs or dairy. Chickpea flour creates the base, while nutritional yeast, herbs, and seasonings give me plenty of savory flavor.

I also like how versatile the recipe is. I can add spinach, peppers, mushrooms, zucchini, tomatoes, or almost any vegetables I need to use.

Another advantage is that I can make the frittata ahead of time. The slices store well in the refrigerator, making them convenient for quick breakfasts and lunches throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups chickpea flour
• 1 1/2 cups unsweetened plant-based milk
• 1/2 cup water
• 3 tablespoons nutritional yeast
• 1 tablespoon olive oil, plus more for the pan
• 1 teaspoon baking powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small red bell pepper, diced
• 1 small zucchini, diced
• 1 cup sliced mushrooms
• 1 cup fresh spinach, roughly chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives or green onions

Directions

I start by preheating my oven to 375°F (190°C). I lightly grease a 9-inch pie dish, baking dish, or oven-safe skillet with olive oil.

I heat 1 tablespoon of olive oil in a skillet over medium heat. I add the red onion, bell pepper, zucchini, and mushrooms and cook them for about 5–7 minutes, or until they begin to soften.

I add the spinach and cook for another minute or two, just until it wilts. I remove the vegetables from the heat and set them aside.

In a large mixing bowl, I whisk together the chickpea flour, nutritional yeast, baking powder, turmeric, garlic powder, smoked paprika, salt, and black pepper.

I gradually pour in the plant-based milk and water while whisking. I continue whisking until I have a smooth batter without large lumps.

I stir the cooked vegetables, parsley, and chives into the chickpea batter until everything is evenly distributed.

I pour the mixture into my prepared baking dish and smooth the top. I bake it for approximately 30–35 minutes, or until the center is set and the edges are lightly golden.

I remove the frittata from the oven and let it rest for about 10 minutes before slicing. I find that this resting time helps it firm up and makes cleaner slices.

I finish it with extra fresh herbs or freshly ground black pepper before serving.

Servings and Timing

This recipe makes approximately 6 servings.

Preparation time: 15 minutes
Cooking time: 30–35 minutes
Resting time: 10 minutes
Total time: about 55–60 minutes

Variations

For a Mediterranean vegan frittata, I add chopped sun-dried tomatoes, olives, spinach, fresh basil, and a little vegan feta.

For a spicy version, I add chopped jalapeño, red pepper flakes, cayenne pepper, or a little hot sauce to the batter.

For a broccoli frittata, I replace some of the other vegetables with finely chopped, lightly cooked broccoli florets. I like combining broccoli with mushrooms and green onions.

For a potato version, I add cooked diced potatoes to the vegetable mixture. I make sure the potatoes are tender before adding them because they won’t have enough time to cook from raw inside the frittata.

For extra cheesy flavor, I increase the nutritional yeast or add shredded vegan cheese to the batter and sprinkle a little over the top before baking.

Storage/Reheating

I let the vegan frittata cool completely before transferring leftover slices to an airtight container. I keep them in the refrigerator for up to 4 days.

For longer storage, I wrap individual slices and place them in a freezer-safe container. I can freeze them for up to 2 months. I thaw frozen portions in the refrigerator before reheating.

To reheat the frittata in the oven, I place individual slices on a baking sheet and warm them at 350°F (175°C) until heated through.

When I need a faster option, I reheat a slice in the microwave in short intervals until warm. I can also enjoy the frittata at room temperature, which makes it convenient for packed lunches.

FAQs

What can I use instead of eggs in a vegan frittata?

I use chickpea flour mixed with plant-based milk and water. Once baked, chickpea flour creates a firm but tender texture that holds the vegetables together and makes the frittata easy to slice.

Does a vegan frittata taste like chickpeas?

I notice a mild chickpea flavor, but the vegetables, nutritional yeast, herbs, and spices provide most of the flavor. I find that the chickpea taste becomes less noticeable once the frittata is fully baked and seasoned.

Can I make vegan frittata ahead of time?

Yes. I can bake the entire frittata ahead of time, refrigerate it, and reheat individual slices as needed. This makes it one of my favorite options for meal-prep breakfasts and lunches.

Why is my vegan frittata too soft?

I make sure I measure the liquid carefully and avoid adding vegetables with too much moisture. I cook watery vegetables such as mushrooms, zucchini, and spinach before mixing them into the batter. I also let the frittata rest after baking so it has time to firm up.

What can I serve with vegan frittata?

I like serving vegan frittata with a green salad, roasted potatoes, avocado, fresh tomatoes, toast, or fruit. For brunch, I often pair it with crispy potatoes and a simple salad for a more complete meal.

Conclusion

This Vegan Frittata gives me an easy egg-free option for breakfast, brunch, or meal prep. Chickpea flour creates a satisfying base, while colorful vegetables, nutritional yeast, herbs, and spices bring plenty of savory flavor to every slice.

Easy Vegan Frittata Recipe

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This Easy Vegan Frittata is a savory, satisfying egg-free dish made with chickpea flour, colorful vegetables, fresh herbs, and nutritional yeast. It is perfect for breakfast, brunch, lunch, or convenient make-ahead meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes
• Yield: 6 servings
• Category: Breakfast
• Method: Baking
• Cuisine: International
• Diet: Vegan

Ingredients

• 1 1/2 cups chickpea flour
• 1 1/2 cups unsweetened plant-based milk
• 1/2 cup water
• 3 tablespoons nutritional yeast
• 1 tablespoon olive oil, plus more for the pan
• 1 teaspoon baking powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small red bell pepper, diced
• 1 small zucchini, diced
• 1 cup sliced mushrooms
• 1 cup fresh spinach, roughly chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives or green onions

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Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish, baking dish, or oven-safe skillet with olive oil.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the red onion, bell pepper, zucchini, and mushrooms and cook for 5–7 minutes, or until they begin to soften.
3. Add the spinach and cook for another 1–2 minutes, just until wilted. Remove the vegetables from the heat and set aside.
4. In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, turmeric, garlic powder, smoked paprika, salt, and black pepper.
5. Gradually pour in the plant-based milk and water while whisking until a smooth batter forms without large lumps.
6. Stir the cooked vegetables, parsley, and chives or green onions into the chickpea batter until evenly distributed.
7. Pour the mixture into the prepared baking dish and smooth the top into an even layer.
8. Bake for 30–35 minutes, or until the center is set and the edges are lightly golden.
9. Remove the frittata from the oven and let it rest for about 10 minutes to firm up before slicing.
10. Garnish with additional fresh herbs or freshly ground black pepper and serve warm or at room temperature.

Notes

• Cook moisture-rich vegetables such as zucchini, mushrooms, and spinach before adding them to the batter to prevent a soft or watery frittata.
• For a Mediterranean variation, add sun-dried tomatoes, olives, spinach, fresh basil, and vegan feta.
• For a spicy version, add jalapeño, red pepper flakes, cayenne pepper, or hot sauce.
• For a broccoli variation, substitute some of the vegetables with finely chopped, lightly cooked broccoli florets.
• For a potato frittata, add cooked diced potatoes to the vegetable mixture. Make sure the potatoes are tender before adding them.
• For extra cheesy flavor, increase the nutritional yeast or add shredded vegan cheese to the batter and top.
• Allow the baked frittata to rest for about 10 minutes before slicing so it has time to firm up.
• Store cooled leftover slices in an airtight container in the refrigerator for up to 4 days.
• Individual slices can be wrapped and frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
• Reheat slices in a 350°F (175°C) oven until heated through or microwave in short intervals.
• Serve with a green salad, roasted potatoes, avocado, fresh tomatoes, toast, or fruit.

Nutrition

• Serving Size: 1 slice
• Calories: 240 kcal
• Sugar: 6 g
• Sodium: 430 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 7 g
• Protein: 11 g
• Cholesterol: 0 mg