What gives this vegan frittata an eggy flavor?

Kala Namak salt is added to the dry ingredients to impart a distinct sulfurous, eggy flavor, while nutritional yeast contributes a cheesy, savory note.

Can I substitute the chickpea flour in this recipe?

The recipe specifically calls for chickpea flour as the base, which is crucial for the frittata's texture and structure; other flours may not yield the same result.

How do I prevent the frittata from sticking to the pan?

The instructions recommend lining your spring cake pan with parchment paper, and brushing it with oil helps the paper stick and prevents sticking.

What kind of plant-based milk should I use for the batter?

The recipe suggests using plain plant-based milk, specifically mentioning oat milk, but any plain variety should work well to create a smooth batter.

How should I store leftover Rustic Vegan Frittata?

Once cooled, store any leftover frittata in an airtight container in the refrigerator for a few days; it can be reheated gently.

3 years ago

Rustic Vegan Frittata
[Vegan]

LN By: Lena Novak

Author Bio

Lena Novak is a vegan food blogger, recipe creator, food stylist, and photographer. She started... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A slice of rustic vegan frittata, rich with visible broccoli florets, shiitake mushrooms, and sundried tomatoes, served with a creamy dressing.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Rustic Vegan Frittata [Vegan]

Dairy Free

Vegan

Rustic Vegan Frittata with Broccoli, Shiitake Mushrooms and Sundried Tomatoes, Drizzled with Tangy Dressing. Super easy eggless recipe, made with chickpea flour, that can be also made with other veggies of your choice.

Ingredients You Need for Rustic Vegan Frittata [Vegan]

Dry Ingredients:

1 1/4 cup chickpea flour
1/4 cup arrow root powder
2 tablespoons nutritional yeast
2 teaspoons dried oregano
Kala Namak Salt to taste just a pinch to add the flavour of eggs, optional

Wet Ingredients:

1 1/4 cup of plain plant-based milk I use oat milk
1 tablespoon low sodium Tamari
1/2 teaspoon smoke liquid
1 tablespoon organic yellow mustard or mustard of your choice

Veggies:

1 broccoli only florets, cut into small as possible
1 shallot onion diced
3 cloves of garlic minced
100 gr Shiitake or mushroom of your choice, sliced
1/2 cup sundried tomatoes diced
1 tablespoon turmeric powder
1 teaspoon cumin powder
Black pepper to taste
Himalayan pink slat to taste
Dried chilli flakes to taste optional
2 tablespoons grape seed oil or oil of your choice

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Rustic Vegan Frittata [Vegan]

Steam broccoli florets for couple of minutes and set aside.
Sauté mushrooms until golden brown with pinch of black pepper, add onion, stir for few seconds, add garlic, and stir again. Stir for few more minutes, add pinch salt and set aside.
Preheat the oven to 350F, 180C.
Line your spring cake pan with parchment paper. Brushing it with oil helps the paper stick.
In a bowl, mix all dry ingredients for the batter.
Gradually keep adding milk while whisking, until you get the perfectly smooth batter.
Add the rest of the wet ingredients while whisking. You may add 1 or two tbsp of milk if you find the batter too thick.
When ready, pour third of the batter on the bottom of the pan and spread the veggies on top. Leave few broccoli florets for the top.
Pour the rest of the batter on top of the veggies and gently shake the pan side to side for everything to settle.
Top with broccoli florets and sprinkle with dried chili pepper flakes.
Bake for 40minutes and let it cool for few minutes before removing from the pan.
Serve with creamy dressing.