Vegan Chickpea Frittata

 

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Vegan potato omelette

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Vegan Omelet/ Chickpea eggless omelet (gluten-free, nut-free)

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Chickpea Flour Mini Vegan Frittata

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Vegan Frittata with Chickpea Flour (Gluten-free)

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VEGETABLE FRITTATA | BOSH! | VEGAN

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VEGAN CHICKPEA FLOUR FRITTATA No Soy | Vegan Richa Recipes

Video taken from the channel: Vegan Richa


Bake the frittata in the preheated oven for 42 to 45 minutes or until the surface begins to crack and a toothpick inserted near the center comes out with only moist crumbs attached. Note that the frittata will look dry when it first emerges from the oven. That’s as. Chickpea flour frittata is an easy 5 ingredients egg-free frittata recipe that create delicious vegan frittata, 100 % gluten free, without compromising on flavor.

With only 90 calories per serve and 5 g protein those chickpea frittata are perfect skinny breakfast on. Eggy vegan frittata with chickpea flour, broccoli, bell peppers and greens. Quick and easy to make, protein loaded, egg-free, dairy-free and good for you.

It makes for a hearty breakfast, brunch or dinner with stove topped oven baked method included. This perfect for brunch, asparagus frittata is tasty, full of fresh spring veggies and completely wholesome. This eggless frittata uses chickpea flour to make it, not only a healthier choice, but also an allergen friendly option. Plus, it is gluten free, vegan, oil free and nut free, making this perfectly suitable for any and all diets.

Mini Chickpea Flour Frittatas feature gluten-free chickpea flour, bell pepper, corn, baby spinach, onion and herbs for an easy and delicious, healthy vegan breakfast or snack!How To Make Vegan Frittata Preheat oven to 375 degrees F. Start by making the tofu egg mixture by adding the tofu, nutritional yeast, dijon, cornstarch, garlic powder, herbs, red pepper flakes, salt and pepper to the bowl of a food processor or blender, and process until smooth, stopping to scrape down the sides as needed. Add more chickpea flour if too thin, or more coconut milk if too thick.

Heat a large (12-inch) oven safe skillet over medium heat (we prefer cast iron). Lightly oil, making sure oil coats the entire surface. Once hot, add the egg mixture and top with your veggies (such as thinly sliced onion and roasted tomatoes) and nut cheese in small.

To make the “egg” part to this vegan tofu chickpea frittata recipe, you will blend tofu, chickpeas, almond milk and spices in a high-speed blender until smooth. Then, this is combined with the cooked vegetables. Pour the mixture into a casserole dish and bake until golden brown – it will take about 30 minutes! Could it get any easier?!

Vegan Chickpea Frittata This chickpea frittata with caramelized onion, potato, leek, and arugula is a fantastic vegan gluten-free dinner that is really tasty and. First up this vegan chickpea flour frittata. Roast Vegetables.

This is my take on a frittata, which is an Italian dish traditionally made using egg. I love to use chickpea flour in omelettes, so I though, why not here too! Basically once you know the batter then the sky is the limit for ingredients.

List of related literature:

Add the spinach to the chickpea mixture in the skillet, and cook over medium-high for 5 minutes, stirring well.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Gently stir in panko, processed chickpeas, remaining 2 tablespoons yogurt, remaining scallions, remaining 2 tablespoons cilantro, and shallot until just combined.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
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America’s Test Kitchen, 2014

Slowly add chickpea liquid—or water or more oil—until you have a smooth puree; adjust the seasonings.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
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Simon & Schuster, 2009

Stir in kale-bean mixture, ½ cup Parmesan, and remaining 1 tablespoon oil and toss to combine.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
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FLUFF the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
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TI Incorporated Books, 2016

You could make this recipe with chickpeas or tofu in place of the pork or chicken; white potato or cauliflower in place of the sweet potato; and kale, collard greens, asparagus tips, or green beans in place of the spinach.

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Combine chickpea flour, canola oil, baking powder, and salt and stir to blend.

“Racing Weight Cookbook: Lean, Light Recipes for Athletes” by Matt Fitzgerald, Georgie Fear
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And here’s one of my quick vegan entrées: In a large skillet heated with olive oil, sauté a diced yellow onion, diced carrot, and diced red bell pepper for about 6 minutes until they’re soft and lightly brown.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
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Put the mixture into a bowl and stir in ‘/, cup snipped SCALLIONS, ‘/, cup snipped FRESH CILANTRO, ‘/, cup CHICKPEA FLOUR, 2 EGGS, 2 teasp.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
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2 tablespoons extra-virgin olive oil 1 Crumble the tofu into a mixing bowl and sprinkle with onion powder, turmeric, mustard, and salt and pepper.

“Living Vegan For Dummies” by Alexandra Jamieson
from Living Vegan For Dummies
by Alexandra Jamieson
Wiley, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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55 comments

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  • Would it be possible to cook it a little in a saucepan first to cut down on the oven cooking time? Looks good but 45 minutes in the oven is a bit more than my stomach’s patience can handle lol

  • Are you sure it wasn’t supposed to be 1 teaspoon of salt? Or 1 dessert spoon? Otherwise, this would have 17g of salt in…

    Given that this is illustrated as serving two, this would mean individuals are given 133% of their daily allowance of salt in this dish.

  • I have now had to go on a low FODMAP diet due to severe IBS. Has anyone got any advice or information that might help. Are there any channels doing recipes? Help.

  • This was excellent!! I subbed a 1/2 of my yellow potato for sweet potato. Lightly steamed my potatoes but shredded the sweet to mimic cheese. I may also add carrot to this next round. I overcooked mine just slightly so those reading this please know it will dry out a bit and you want some added moisture. Mine held together beautifully and cut very well for serving. Thank you Chef Jana!!

  • I really like your channel and the recipes. I tried this one just now. I’m sorry, but I didn’t like it. It was realy massive and it didn’t resemble eggs. Too bad…

  • Guys, I’m so impressed, UNLIKE many other cookery writers/chefs (regardless of diet) your recipes are hitting the spot without hitch every time, delivering food how I believe you intended it. That’s a real skill, and no doubt a shout out to your entire team.

  • Another beautiful recipe. Here in the USA there is a new product called ‘Just Egg’ which is an interesting flavor. However after only being vegan for 18 months, I still remember the taste of eggs and chickpeas are surprisingly spot on. Also using gram/chickpea flour is way more cost effective.

  • I’m doing intermittent fasting and watching your videos 7am make my stomach rumble.
    Nice videos, excellent recipes. Nom nom nom. BOSH����

  • Yummy! I am British in the USA and a Vegan too so really happy to see you two! I also have a loose connection to you…. you guys have a mum who knows my lovely friend Anne Baird back in Sheffield! She told me to look out for you!
    Be well! Karen Hobbs

  • I love chickpea flour omelettes! I love using it for pizza bases too!

    Love your channel and recipes guys but I would love to see some recipes with less or no oil! X

  • OOOooofffffffff so eazy and super ultratasstttyyy i should make thiz far sure and eat it in fastest dimensionzzz MMMmmmzz OOOoooffffffffffff ��������������������������������������������������������������������������

  • Vegan quiche is something I haven’t made. Thank you for showing your way of making it! I know some recipes use tofu as well. I’ll have to try them all:)

  • Hi Jana, thaks for your recipe.
    I followed your recipe but they didnt stick together on the pain. They all fell apart and way too soft. Pls help! You know why?

  • Great recipe! I have used it three times, without using oil, and sometimes I got it close to perfect, but other times not so perfect. A couple of questions:

    1.: Do you know the weight of that cup of chickpea flour?

    2.: Do you know the weight of the peeled potatoes?

    Thanks!

  • Hello ���� I had to come back to this from 2 years ago so I can make it ��
    I’m sooooo happy it’s still existing I mean this video ��

  • Why my omelette taste bad? I did my first omelette from other YouTuber with just a wheat flour and soy milk instead of plain water and left out gram flour because of its strong smell and it taste a lot better than this.

  • Looks good! I’d like to try it. I would replace part of the salt with some “black salt” for egg flavor you can order online delicious!

  • Jana, the second ingredient is 1/cup.. does that mean one cup? I am confident I could make this well without knowing for sure, but I think it’s a typo:)

  • I just made this and it tastes just like I remember egg frittatas tasting like. DELICIOUS and so healthy/filling. I added fresh diced tomatoes and kale instead of brussels sprouts as well as nutritional yeast to the batter ��

  • Hi Jana! Have tried it because I always fail to make the creamed tofu omelette and just love the tortillas! For the pepper, I use 1/2 black himalayan pepper, which is high in sulfur taste and makes believe there are eggs in there! However, not lucky for the turnover… Messed up my cooking area… A non-stick pan should be better but don’t have one because of its toxicity…
    Thanks again for your generosity!

  • Hahahaha! If that’s what you sound like when you’re excited, then I’d hate to hear you when you’re not! Just a friendly dig mate! Great, super tasty recipe…cheers!

  • I have another recipe for a similar dish, however it doesn’t have all those wonderful vegetables inside it so I’m thinking about combining the two recipes. Thanks for the ideas.

  • Leckere Rezepte, ich habe auch einen Veganer YouTube Kanal gestartet und freue mich über jede Unterstützung ♥️�� schaut doch gerne mal vorbei ��♥️ freue mich über jeder der abonniert und kommentiert ☀️♥️

  • Make a tea from pomegranate peel, clove, basil leaves and fennal seeds and sugar. Drink this hot tea approx 2-4 times a day. It could be a best solution for CORONA prevention. And it’s also beneficial in many other deseases.

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    Thanks…..

  • It would be nice and creative that vegans stop naming mockfoods like the real deal, cannot you guys invent a new name for fake omelet? And also stop with almond, soy, and nut milks, they’re tonyu drinks, not milks.

  • We Italians would call that a vegan potato frittata and the final stage could be cooked in the oven to cook the top rather than flipping it. It would be cut into slices and shared rather than an omelet which serves just one.

  • Just made this �� it was delicious.!I’m a new vegan and I can’t lie I was having a hard time with breakfast ideas. Omelettes were my favorite breakfast dish, now I can have it without the guilt or dairy. Thank you,so happy I found your channel!!

  • I think you are a very accomplished chef. Your recipes are very well done. I use chickpea flour cooking Indian food and they make dishes similar to your omelette. But I can’t agree that there is anything eggy about the taste of chickpeas. Although I thoroughly enjoy it and all its uses in food.

  • So just bumped into your channel and I am wowed by your expertise! I will tell everyone I know about your channel. I thank God for you ��

  • I live in the place where I can’t find chickpea flour. The best solution is to soak chickpeas first overnight and then blend it. I make similar omelete very often and this technique works very well. Also for fat free version the best is to cook it in the oven. Just put cooking paper in a tray and put it into the oven.

  • Very nice recipe! I had chickpea flour “Tortilla Española” from a vegan shop in Barcelona It was amazing! I often make Farinata similar to this and I love that too:) You are right about the vegan butter, you can put both vegan butter and Spanish olive oil together to get the best of both worlds if you like:)

  • I’m just now eating the omelette i made with your recipe and it’s awesome. In the few years that I’ve been vegan now I am at the stage where I’m looking for inspirations therefore I’m grateful for your recipes. “Es muy guapa” (haha I don’t speak Spanish but I hope it means what I think it does:D). Yeah!

  • if you want to make your vegan omelet taste “eggy” use Himalayan black salt (Kala Malak)!
    https://tinyurl.com/y2lpwc27
    the high sulfur content will give your vegan omelet that egg taste (the boiled eggs smell). not only that, it also 84 minerals and the lowest sodium chloride content of all the salts. that means a pinch in warm spring water turns it into alkaline mineral water. convert to black salt!

  • This is an Indian recipe gladd to see others are adapting Indian recipes which are daily being prepared by so many giving them fancy names.

  • What would you recommend as a substitute for the white potatoes? Do you think sweet potatoes would work? I know it would be sweeter, but concerned about texture.

  • VEGAN PATATO OMELLETE
    NICE PRESENTATION
    STEP BY STEP EXPLANATION
    WE TRIED AT HOME
    TURNED OUT TO BE VERY VERY TASTY
    FANTASTIC PREPARATION
    UNBELIEVABLE

  • it took me a while to find chickpea flour and your tip to grind them up was vr vr helpful. I followed the recipe exactly and it worked perfectly. Oddly enough I’ve been vegan for several years and don’t have cravings for foods that mimic meat but a neighbour of my sister rescues unhappy chickens and brought me 2 eggs; extreme vegans you can all kill me now. Perhaps the only thing that wasn’t perfect was the baking soda so I brought it up, not recommending eggs by any means although this is supposed to be a Spanish/Italian frittata. I lived in Sao Paulo for some time; my best friend is Brazilian; it is also a fascinating cuisine that can be adapted. You look very beautiful as you cook and will inspire other women who don’t feel so well about themselves

  • This looks awfully delicious & tasty! Can’t wait to put this to test! I’m courting the idea of going vegan & gluten free! Thank you!

  • I live with a vegan & this is my go-to potato omelette recipe! I’ve made it about 5x now! It comes out so good everytime & looks beautiful. It’s fun to play it up with herbs, onions, red pepper, or even use sweet potato!

  • I don’t have any chickpea flour. Could I potentially use ap flour, cake flour or buckwheat flour as well?
    (I could also make myself some oat flour and I still have some cornmeal).
    Cause that’s all I have��.

  • I think it is one of the best tortillas made by a british person i have ever seen… and it is vegan. ANd yes,i would have fried up the potatoes a little bit with some onion, but your tortila looks really good. Then it is just people’s preferances: more or less done. Congrats!

  • Hey! Look delicious!
    This is my friend’s profil. She is new in the instagram so if you want to help and make someones day happy you can check and like:D She is making delicious dishes as well:D Check it out if you are hungry for new recipies.
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  • So India, we get something called as black salt( Kala namak) I don’t know, if people across are aware of it. If u add this salt to the mixture, the omlette will taste exactly like eggs. Try it!

  • Please tell what was the Spanish ingredients… as nothing special which is not available worldwide and not even a single vegetable or spice of Spanish originally so don’t use low standard tactics to gain views

  • I made this today and because I didnt have a frying pan with a lid, or that black salt, I had to make some awkward adjustments and sadly it didnt turn out that great:( I regret not putting it in the oven which may have made a difference? I dont know. Oh well!

  • Jesus, vegans are stupid. That’s not an omelette, that’s a doughy potato fritter. Calling it an omelette (which come from 16th century French and literally means “fried eggs”) is an insult to food.

  • I’m going to make this for my carnivore brother in law tomorrow.. I’m assuming you dice up the spinach? I used small red potatoes and letting them cool. Do I’m also assuming you dice up the potatoes. I hope it turns out ok. Thanks.

  • It feels good man! In other moment mix potato with onion, here in spain sometimes cooking omelette with potatoes and some times mix potato with onion. Good omelette too. Thanks for sharing your video, bye

  • I am from Maharashtra,India. We cook veg omlete from finely chopped onions,tomatoes,green chilly and coriander leaves (kothimbir)with little turmeric powder. Sometimes by giving ‘tadka or fodani’ means adding little mustards seeds in hot oil before putting batter of omlete in pan. Thanks. Your dish is also looking tasty and nice.

  • Hi. Can you explain what kind of flour this is? I’m in America, also new to vegan ways due to recent allergic reactions to egg and dairy products. Thanks!

  • Don’t you think this is to much thick & seems raw from inside?? Rather boiling the potatoes & re cook again, you could great the potatoes directly into the gram floor batter & make a thin size preparation by adding so fresh herbs + black pepper. Try it.

  • Looked pretty good. It’s really a potato pancake not an omelette, the French word omly means eggs. I would have added perhaps some onions and a few more spices to pick it up a bit, but you should eat yours how you like it.��

  • My that looks great! I would add few extra Ingredients to make it more delicious like few chopped piece of sausages that usually makes Omelettes tasty! ^_^

  • try this. make some flaxseed gel by boiling a spoonful of flaxseed in a glass of water fro 10 mins. strain and let cool. add this to the chickpea flour with a spoonful of vegan yogurt. beat it till it looks like a beaten egg. flaxseed gel mimics the slimy texture of egg whites and gets in a lot of air in while beating to get a “fluffy Omelette” you may add a spoonful of nutritional yeast to make it taste Cheesy too.

  • I would really appreciate if you guys could come out with some shake and smoothy recipes with high protein content….. looking forward for response!
    Rest your channel is Amazing❤