This Vegan Frittata is all about celebrating the flourishing greenness of Springtime. It is stocked up with fresh herbs, leeks and asparagus, with a flavorful creamy chickpea flour filling. Simple to make and completely delicious.
We have to create miracles. A miracle is simply something that is impossible from an old story but possible from within a new one. It is an expansion of what is possible. ~Charles Eisenstein
Abundant with veggies and herbs this Vegan Frittata tastes like Springtime! Loaded up with asparagus, leeks, spinach and tender herbs, along with chickpea flour and psyllium to bind it together, creating a perfect texture that is succulent and light. Honestly, I was surprised at how delicious and satisfying this frittata is! A perfect dish for brunch, lunch or a light dinner.
How to Make Vegan Frittata:
- Prep the herbs and veggies for the filling
- Saute the veggies
- Blend the batter ingredients
- Combine the batter and veggies and bake!
The fresh herbs create a beautiful synergy of flavors. After you chop and mince, start sautéing the leeks and asparagus.
Add in spinach and scallions. Remove from heat. Allow to cool a few minutes and then mix with herbs in a large bowl.
Did you know that raw chickpea flour is full of amazing nutrients? It is rich in folate, iron, and magnesium, just to name a few. Also high in protein and low in calories. It is pretty easy to find it these days, an incredibly versatile pantry ingredient. It doesn’t taste so great raw but cooks up beautifully adding a mild rich flavor.
The vegan frittata filling is easy to make! Just blend until smooth. Make sure to add the water to the blender first, layering other ingredients over top.
Pour the blended filling into the greens, mix thoroughly and spread into an oiled 10-inch cast-iron skillet (or baking pan).
Bake the frittata in the oven at 350 F degrees covered with foil for 35 minutes. Remove foil and bake 15-20 minutes more or until puffed up in the center.
What to Serve with Vegan Frittata?
- Leafy green salads or any of these 40 Must-Try Vegan Salads
- Roasted potatoes or these Crispy Herby Smashed Potatoes
- Veggies side dishes like this Roasted Asparagus
- Fruit Salads like this TURMERIC FRUIT SALAD WITH TOASTED COCONUT or Citrus Salad
Leftovers are good reheated or eaten cold. Saves well in the fridge for up to 3 days.
More recipes you may like:
- Oven-Baked Egg Frittata with Veggies
- Baked Egg Frittata with Asparagus
- Baked Crepes with Asparagus, Leeks and Mushrooms
- Fennel Asparagus Salad
- Vegan French Toast
A healthy Vegan Frittata stocked up with fresh herbs, leeks and asparagus, with a flavorful creamy chickpea flour filling. Simple to make and completely delicious!
- 2 leeks, about 1 1/2 cups, chopped in 1/4 inch half rounds
- 1/2 pound of asparagus, about 2 cups chopped in one inch pieces
- 2 tablespoon olive oil
- 2 cups baby spinach roughly chopped
- 2 cups parsley, chopped
- 1 cup cilantro, chopped
- 3 scallions, thinly sliced
- 1/4 cup or .5 oz each fresh tarragon, dill, basil and chives, chopped
- 1 1/2 cups water
- 1 1/2 cups raw chickpea flour
- 1 teaspoon powdered psyllium
- 1/4 cup hemp seeds
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon white miso paste
- 2 teaspoon Dijon mustard
- 3 tablespoons fresh lemon juice
- 1 clove of garlic
- 1/4 teaspoon turmeric (optional for color)
fresh tomatoes for garnish (optional)
Preheat the oven to 350 F degrees.
In a bowl mix chopped parsley, cilantro, scallions, tarragon, dill, basil and chives. Add cooled asparagus mixture. Set aside.
Make the creamy filling: In a blender add water first, then chickpea flour, psyllium, hemp seeds, baking powder, sea salt, black pepper, miso, dijon, lemon juice, garlic, and turmeric. Blend until silky smooth.
Combine: Pour the blended filling into the greens, mix thoroughly and spread into an oiled 10 inch cast iron skillet (or baking pan). Place a few asparagus spears and tomato slices on top. Brush with olive oil and sprinkle of salt.
Bake in oven at 350 degrees covered with foil for 35 minutes. Remove foil and bake 15 minutes more or until nicely puffed up in the center.
Optional: Broil for 3-5 minutes to lightly brown tomatoes and asparagus. (Watch carefully!).
Texture is best if frittata cools at least 30 minutes before slicing and is even better after an hour or two or the next day.
Frittata will keep up to 3 days in the fridge.
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