Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

Chickpea Asparagus Spring Frittata [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Colorful, delicious, and so perfect for spring! This easy frittata is a great addition to brunch, packed with peas, carrots, and fresh green asparagus. Nobody would guess that this is made from chickpea flour instead of eggs

Chickpea Asparagus Spring Frittata [Vegan, Gluten-Free]

Calories

622

Serves

2-3

Cook Time

30

Ingredients

  • 2 cups plus 2 tablespoons chickpea flour
  • 3/4 cup plus 1 1/2 tablespoons cold water
  • 3/4 cup plus 1 1/2 tablespoons unsweetened soy or oat milk
  • 2 tablespoons coconut oil
  • Salt, pepper, nutmeg, garlic powder, and herbs as desired
  • 1/2 bunch of green asparagus
  • 1/2 cup of peas, frozen or fresh
  • 1 carrot, peeled and grated

Preparation

  1. In a bowl, combine chickpea flour with water and milk. Add seasoning and let sit for a minimum of 15 minutes.
  2. Meanwhile, prepare the vegetables and brunch a medium-sized ramekin with coconut oil. Preheat oven to 410°F.
  3. Fold the peas and carrots into the batter. Pour into the ramekin and lay asparagus on top.
  4. Cover with foil and bake for 15 minutes, then uncover and bake for an additional 15 minutes. Let cool before serving.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total health freak from Vienna, Austria. Her recipes are simple, cosmopolitan, family approved, and delicious. As the editor in chief and co-founder of the german Online Magazine Veganblatt her goal is to show everyone the bright and tasty sides of veganism. Besides that she is also the founder of the first 100% organic and vegan cosmetic label PURE SKIN FOOD.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Sweet Potato ‘Rice’ Casserole [Vegan]

sweet potato rice casserole

Raw Chia Caramel Pecan Pie [Vegan]

Recipe: Chia Caramel Pecan Pie

Oli-Free Gravy [Vegan]

Red Borscht Soup [Vegan, Gluten-Free]

Red Borscht Soup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Chickpea Asparagus Spring Frittata [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX