Serves 6 to 8
This vegan chickpea frittata is deliciously golden and made with chickpea flour, which does the impossible if you ask nicely. It actually tastes eggy. A frittata is essentially a baked omelet, sturdy enough to slice and serve, and this one comes out browned on top, just slightly jiggly in the middle, with crispy edges and ribbons of spinach running through every slice. Whether you can’t do soy or just want to switch things up, this is the brunch dish for you. It’s naturally gluten-free too. Could this be the perfect brunch dish?
Why You’ll Love This Soy-Free Vegan Brunch Recipe
The method is about as easy and low-fuss as it gets. Sauté the vegetables, stir in the chickpea flour batter, pour it into a casserole dish, and the oven takes it from there. Sun-dried tomatoes and spinach are one of my favorites here, but this frittata is really a canvas. Try a few of the variations below.
It also plates beautifully. I like to stack a few slices on top of each other because height on a plate is somehow very impressive and requires no additional skill. Serve with a simple salad or roasted potatoes and you have a full meal. A gluten-free, soy-free vegan breakfast fit for royalty. And the common people.
It’s also an amazing gluten-free vegan brunch option. It’s so nice to have something everyone at the table can eat.
The Ingredients
Chickpea flour is the star here. It gives the frittata its eggy flavor and structure without any soy. You can find it at most grocery stores, natural food stores, or Indian grocery stores where it’s sold as besan. Vegetable broth thins the batter and adds savory depth. Turmeric gives it that golden color and a subtle earthiness. Sun-dried tomatoes in oil are what you want here, the oil-packed kind, not the dry kind. Little punches of rich, concentrated flavor distributed through every slice. And spinach is just somehow the best brunch vegetable. Think florentine. It wilts down fast, tucks into everything, and makes you feel like you’re eating at a little cafe in Florence.
Make It Ahead, Thank Yourself Later
This easy gluten-free frittata recipe is a great make-ahead option. It keeps in the fridge for up to 4 days and reheats well in a low oven or a skillet. It’s also perfectly good cold, sliced and eaten straight from the fridge, which makes it a solid meal prep situation.
Variations: Variety Is The Spice Of Frittatas
The sun-dried tomato and spinach combination is one of my favorites, but the base of this vegan frittata is flexible. Here are a few directions to take it. And let me know if you try something else. For these variations, leave out the sundried tomatoes and spinach, all the other ingredients stay as is. All of these recipes stay with the gluten-free vegan brunch vibe.
Broccoli Frittata: 2 cups of small broccoli florets. Sauté them with the onion until just tender, about 8 to 10 minutes.
Mushroom Frittata: Sauté 2 cups of sliced mushrooms with the onion (or use shallot instead) in a little olive oil until golden and most of the moisture has cooked off, about 8 minutes. A little fresh thyme is great here.
Roasted Potato and Chive Frittata: Toss 2 cups of diced potato in olive oil with a little salt and pepper and roast at 400 F until golden, about 22 to 25 minutes. Fold into the batter along with a generous handful of chopped fresh chives.
Southwest Frittata: Omit the regular onion. Sauté one diced red onion, one diced red pepper, and one minced jalapeño with the garlic. Stir in one cup of cooked black beans. A little cumin in the batter works well here. I especially love a queso poured on top of this one, and some cilantro to garnish. Guac is great, too.
Olive and Roasted Red Pepper Frittata: Fold in half a cup of chopped kalamata olives and a cup of chopped roasted red peppers. Very Mediterranean, very good.
Plain Frittata: Just onion and garlic is a perfectly lovely frittata, but it will not have much height. Increase the ingredients by half to compensate.
And To Top It Off…
The frittata is perfectly wonderful on its own, but if you feel like going all out, here are some of my favorite toppings to make it extra special. And once again, they’re all perfect fits for your gluten-free vegan brunch.
Coconut Queso — especially good with the Southwest variation.
Cashew Queso — works on everything, honestly.
Walnut Chorizo — crumbled over any slice for a smoky, meaty element. Really love it with the potato variation.
Easy Almond Feta — so good especially with the original Sundried Tomato version.
Bestest Pesto — a spoonful over the broccoli or mushroom version is never a bad idea.
Also, a few slices of avocado never hurt anyone.
More Recipes For a Bangin’ Vegan Brunch
Chickpea Frittata with Sun-Dried Tomatoes and Spinach
Ingredients
- 3 tablespoons olive oil divided
- 1 large onion diced
- 3/4 teaspoon salt plus more for sautéing
- 2 cloves garlic minced
- 6 cups fresh spinach leaves
- 1/2 cup sun-dried tomatoes in oil chopped
- 1 teaspoon turmeric
- 2 cups vegetable broth
- 2 cups chickpea flour
Instructions
- Preheat oven to 350 F. Lightly grease a 10 by 10 inch casserole dish.
- Preheat a large pan over medium heat. Sauté the onion in 1 tablespoon of olive oil with a pinch of salt until translucent, about 5 minutes. Add the garlic and sauté another minute. Add the spinach and cook just until wilted. Stir in the sun-dried tomatoes, 3/4 teaspoon salt, and turmeric and turn off the heat.
- Add the vegetable broth and remaining 2 tablespoons of olive oil. Slowly sprinkle in the chickpea flour, stirring constantly, until the flour is all absorbed and a thick batter forms.
- Transfer the mixture to the prepared casserole dish and spread it out evenly. Bake for 25 to 28 minutes, until golden and firm on top but slightly jiggly in the middle. Let cool slightly, slice, and serve.
