Vegan Frittata with Tempeh, Veggies, and Cashew Chickpea Batter Recipe

Introduction

This vegan frittata is a flavorful and satisfying plant-based twist on a classic breakfast favorite. Packed with colorful veggies, smoky tempeh, and a chickpea flour batter, it’s perfect for any meal of the day. Whether you’re vegan or just looking to try something new, this easy recipe will become a staple in your kitchen.

Ingredients

• 1 red bell pepper
• 1 cup broccoli florets
• 1/2 onion, diced or sliced
• 1 bunch baby bok choy, chopped
• 3 strips smoky tempeh, chopped (optional)

Batter:

• 1 cup chickpea flour
• 1 cup cashew milk (or water/any plain plant milk)
• 1 tsp kala namak (sulphur salt)
• 3/4 tsp turmeric
• 2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp Dijon mustard (optional)
• 1/3 cup vegan feta (e.g., Violife, plant-based smoked gouda, or homemade cashew ricotta)

Instructions

1. Step 1: Preheat a 10-inch cast iron skillet over medium heat. Add the smoky tempeh strips and sear until golden brown. Use a spoon to transfer them to a bowl and set aside.
2. Step 2: Add a light drizzle of olive oil to the skillet (or vegetable stock if following a whole-food plant-based plan). Sauté the onion with a pinch of salt until softened and starting to brown.
3. Step 3: Add the broccoli florets, red bell pepper, and the tougher parts of the bok choy. Cook until the vegetables are al dente or softened to your preference.
4. Step 4: Meanwhile, combine all the batter ingredients in a blender and process until smooth. Alternatively, whisk the ingredients together by hand until well combined.
5. Step 5: Pour the chickpea batter over the sautéed vegetables in the skillet. Sprinkle the cooked tempeh and vegan feta cheese on top. Continue cooking for 2 to 3 minutes until the edges start to set.
6. Step 6: Transfer the skillet under a broiler for 2 to 3 minutes until the top is golden and a toothpick inserted in the center comes out almost clean. Alternatively, carefully flip the frittata in the pan and cook for another 2 to 3 minutes like a pancake.

Tips & Variations

• For a whole-food plant-based version, omit the tempeh and vegan cheese and use vegetable broth instead of oil.
• Try different vegetables like spinach, zucchini, or mushrooms based on what you have on hand.
• If you don’t have kala namak, use regular salt but expect a less eggy flavor.
• To make a frittata quiche, bake a pie crust ahead of time, sauté the veggies, add them to the crust, pour the batter on top, sprinkle with tempeh and vegan cheese, then bake at 375°F for about 45 minutes until set.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. This dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the frittata without tempeh?

Yes, the tempeh is optional and adds a smoky flavor and protein boost, but the frittata will still be delicious without it.

What is kala namak and why is it used?

Kala namak is a sulfur-rich Indian salt that gives a distinctive eggy flavor to vegan dishes. It enhances the chickpea batter, making the frittata taste closer to traditional eggs.

Vegan Frittata with Tempeh, Veggies, and Cashew Chickpea Batter Recipe

Print Recipe

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4.8 from 97 reviews

This vegan frittata is a savory and nutritious plant-based dish made with a chickpea flour batter, fresh vegetables like bell pepper, broccoli, onion, and baby bok choy, and optional smoky tempeh and vegan feta for extra flavor. Cooked primarily on the stovetop with a finishing broil or pan flip, it offers a delicious dairy-free and gluten-free alternative to traditional egg frittatas, perfect for breakfast, brunch, or a light dinner.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: Vegan, Plant-Based
• Diet: Vegan, Gluten Free, Low Fat

Ingredients

Scale 1x2x3x

Vegetables and Protein

• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 1/2 onion, diced or sliced
• 1 bunch baby bok choy, chopped
• 3 strips smoky tempeh, chopped (optional)

The Batter

• 1 cup chickpea flour
• 1 cup cashew milk (or water/any plain plant milk)
• 1 tsp kala namak (sulphur salt)
• 3/4 tsp turmeric
• 2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp dijon mustard (optional)

Add-ins

• 1/3 cup vegan feta (Violife, plant-based smoked gouda, or homemade cashew ricotta)

Instructions

1. Prepare the Tempeh: Preheat a 10-inch cast iron skillet over medium heat and sear the chopped smoky tempeh until golden brown. Use a spoon to transfer the tempeh to a bowl and set aside.
2. Sauté the Onions: Drizzle a small amount of olive oil (or vegetable stock for Whole-Food Plant-Based compliance) into the skillet. Add the diced or sliced onions with a pinch of salt and sauté until softened and lightly caramelized.
3. Cook the Vegetables: Add broccoli florets, chopped red bell pepper, and the tougher parts of the baby bok choy to the skillet. Cook until the vegetables are al dente or softened to your preference.
4. Make the Batter: While the vegetables cook, combine chickpea flour, cashew milk (or substitute), kala namak, turmeric, onion powder, garlic powder, and optional dijon mustard in a blender. Blend until the mixture is smooth. Alternatively, whisk the ingredients thoroughly by hand.
5. Combine and Begin Cooking: Pour the chickpea batter evenly over the sautéed vegetables in the skillet. Sprinkle the cooked smoky tempeh and vegan feta over the top. Continue cooking on medium heat for 2 to 3 minutes until the edges start to set.
6. Finish Cooking: There are two options to finish the frittata: a) Transfer the skillet under a broiler for 2 to 3 minutes until the top is golden and a toothpick inserted in the center comes out almost clean; or b) Carefully flip the frittata in the pan as you would a pancake and cook for an additional 2 to 3 minutes.
7. Optional Frittata Quiche Variation: Pre-bake a pie crust following package instructions. Sauté the vegetables as before and add them to the baked crust. Pour the chickpea batter on top, sprinkle with tempeh and vegan feta, then bake in a preheated 375°F oven for 45 minutes or until a toothpick comes out clean.

Notes

• Kala namak gives the frittata an egg-like sulfur flavor but can be omitted for a milder taste.
• Use vegetable broth instead of oil for an oil-free, Whole-Food Plant-Based version.
• Broiling the frittata ensures a nicely browned top; flipping requires careful handling to avoid breaking.
• Tempeh adds a smoky, protein-rich element but is optional for a simpler vegan frittata.
• Substitute cashew milk with any plant-based milk such as almond, oat, or soy for different flavors.
• Use gluten-free chickpea flour for a gluten-free dish.

Keywords: vegan frittata, chickpea frittata, plant-based breakfast, gluten free, vegan brunch, dairy-free frittata, tempeh recipe, healthy vegan meal