Vegan Frittata

Why You’ll Love This Recipe

This vegan frittata offers a great combination of savory flavors with a “cheesy” and “eggy” texture without using tofu or eggs. It’s made with wholesome ingredients like mung beans, vegetables, and herbs, making it a nutrient-dense dish. Perfect for a healthy breakfast or brunch, this frittata pairs wonderfully with a green side salad or a refreshing mocktail.

Ingredients

• 1 cup split yellow mung beans
• 1 cup unsweetened plain almond milk (or other plant-based milk)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 2 tablespoons coconut aminos
• 1/4 cup nutritional yeast
• 1/4 teaspoon black salt (kala namak)
• 1 sweet bell pepper, diced
• 1 Yukon gold potato, diced
• 1 onion, diced
• 1/2 cup cherry or grape tomatoes, sliced
• Fresh herbs (parsley, cilantro, dill, or scallions) for garnish
• Sliced avocado and hot sauce (optional topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Rinse and strain the mung beans. Bring to a boil in a pot with water and cook for 2-3 minutes. Strain and rinse under cold water.
2. Blend the mung beans with almond milk, garlic powder, onion powder, nutritional yeast, black salt, turmeric, black pepper, and coconut aminos until smooth.
3. Preheat a skillet and sauté diced onion, bell pepper, and potato for 5-7 minutes. Add tomatoes and evenly distribute in the pan.
4. Blend the mung bean mixture again briefly, then pour over the vegetables in the skillet.
5. Cook on medium heat for 3-4 minutes until the mixture begins to bubble, then transfer to the oven. Bake at 350°F (175°C) for 25-30 minutes.
6. Garnish with fresh herbs, and optionally top with avocado and hot sauce. Serve warm.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Add Veggies: Feel free to add spinach, zucchini, or mushrooms for extra nutrition.
• Make it Spicier: Add chili flakes or hot sauce to the batter for some heat.
• Add Protein: Incorporate cooked lentils or beans into the frittata for an extra protein boost.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven or microwave until warm.

FAQs

What is vegan frittata made of?

This frittata uses split yellow mung beans instead of tofu, along with vegetables, spices, and nutritional yeast for flavor.

Can I use a different type of bean?

While mung beans are preferred, you could try using other legumes like chickpeas or lentils, though the texture may vary.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat before serving.

Can I make this frittata in advance?

Yes, this frittata can be made the day before and stored in the refrigerator. Simply reheat before serving.

Can I add cheese to this frittata?

Yes, if not strictly vegan, you can add plant-based or dairy cheese for extra creaminess.

Conclusion

This vegan frittata is a flavorful, healthy alternative to traditional egg-based versions. Packed with protein and fiber, it’s perfect for a nutritious breakfast or brunch that’s both satisfying and easy to make.

Vegan Frittata

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: Vegan, Healthy
• Diet: Vegan

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Description

This Vegan Frittata is a healthy, soy-free, gluten-free, and oil-free alternative to traditional egg frittatas. Made with split yellow mung beans, vegetables, and spices, it’s packed with protein, fiber, and iron. The dish features a “cheesy” and “eggy” texture without using tofu or eggs, making it a nutritious, satisfying option for breakfast or brunch. Serve with a side salad or avocado for a complete, delicious meal!

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Ingredients

• 1 cup split yellow mung beans
• 1 cup unsweetened plain almond milk (or other plant-based milk)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 2 tablespoons coconut aminos
• 1/4 cup nutritional yeast
• 1/4 teaspoon black salt (kala namak)
• 1 sweet bell pepper, diced
• 1 Yukon gold potato, diced
• 1 onion, diced
• 1/2 cup cherry or grape tomatoes, sliced
• Fresh herbs (parsley, cilantro, dill, or scallions) for garnish
• Sliced avocado and hot sauce (optional topping)

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Instructions

• Prepare the Mung Beans:
  Rinse and strain the mung beans. Bring them to a boil in a pot with water and cook for 2-3 minutes. Strain and rinse under cold water.

• Blend the Mung Beans:
  Blend the mung beans with almond milk, garlic powder, onion powder, nutritional yeast, black salt, turmeric, black pepper, and coconut aminos until smooth.

• Cook the Vegetables:
  Preheat a skillet and sauté diced onion, bell pepper, and potato for 5-7 minutes. Add tomatoes and evenly distribute in the pan.

• Add the Mung Bean Mixture:
  Blend the mung bean mixture briefly again and pour it over the sautéed vegetables in the skillet.

• Bake the Frittata:
  Cook on medium heat for 3-4 minutes until the mixture begins to bubble. Transfer the skillet to the oven and bake at 350°F (175°C) for 25-30 minutes.

• Garnish and Serve:
  Garnish the frittata with fresh herbs and optionally top with avocado and hot sauce. Serve warm.

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Notes

• For added nutrition, you can incorporate veggies like spinach, zucchini, or mushrooms.
• To add spice, include chili flakes or hot sauce in the batter.
• For extra protein, try adding cooked lentils or beans.