Vegan Vegetable Frittata (Gluten, Oil & Soy Free)

Frittata is possibly the most popular breakfast menu item in most cafes. Summer holidays mean long road trips dotted by quaint cafes that have absolutely no vegan items (except deep-fried potato finger chips and/ or, a couple of lettuce leaves)! Most vegan frittatas tend to use tofu as a base, but my better half isn’t a massive tofu fan. The last time I tried making a vegetable frittata with a tofu base the cooking time was considerably longer and there was a distinct bean-y taste which the family thought was out-of-place. Using “Besan”, finely ground Gram flour as a base solves that concern! This is a quick recipe and is ready under an hour including 10 minutes of resting time before slicing. Oh, its also oil free because I completely forgot to add in any ๐Ÿ˜ณ

Vegan Vegetable Frittata
Vegan, gluten free, oil free, nut free & soy free.
Ingredients
  1. Besan - 1 cup
  2. Nutritional Yeast - 1/2 cup (packed)
  3. Onion, diced - 1 medium
  4. Garlic, minced - 2 tablespoons
  5. Mixed Vegetables (finely diced) - 1 cup (I used sliced mushrooms, red bell pepper, broccoli and green peas).
  6. Black Rock Salt - 1/2 to 3/4 teaspoon
  7. Red Chilli Flakes - 1/2 teaspoon, optional but recommended
  8. Water - 1.5 cups
  9. Non Stick Spray - a few spritzes
  10. Tomato, sliced thinly - 1, for garnishing the top
  11. Basil, Rosemary & Thyme, minced finely - 2 teaspoon for garnish
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Instructions
  1. Spray a round 8" springform cake pan with non stick spray and preheat the oven to 180 Degrees Celsius.
  2. In a deep mixing bowl combine the besan, nutritional yeast, black salt, Chilli Flakes and water. Aim at a slightly thick batter.
  3. Fold in the diced onions, garlic and vegetables and mix well.
  4. Pour batter into the prepared cake pan.
  5. Set the tomato slices on top of the batter.
  6. Bake in a hot oven for 30 to 35 minutes until the sides look golden brown and have pulled away from the sides.
  7. Remove from the oven and cool for atleast 10 - 15 minutes before slicing into wedges to serve.
Notes
  1. The amount of water needed to make the batter varies depending on the Besan flour used.
  2. Black salt is available commonly from Indian grocery stores and health food stores, and is actually pink in colour with black flecks!
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Priya@MasalaVegan

I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I’m found organising and/ or writing, the two other passions of my life โค๏ธ

4 thoughts on “Vegan Vegetable Frittata (Gluten, Oil & Soy Free)

They say that food comes through the eyes. Well, I’m already eager to try the recipe. It looks delicious too.

Thank you ๐Ÿ˜Š Would love to know how you like it!

Oh I would love to have frittata again! I actually have some chickpea fllour so I will definitely give this a try when I come off my juice plan. ๐Ÿ‘๐Ÿป๐Ÿ˜Š

Thank you Chris ๐Ÿ˜Š Looking forward to seeing your version eagerly ๐Ÿ˜‹

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