Name: Vegan Frittata with Crispy Tempeh, Veggies, and Cashew Feta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 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); 1 cup chickpea flour; 1 cup cashew milk (or water or any plain plant milk); 1 tsp kala namak (sulphur salt); 3/4 tsp turmeric powder; 2 tsp onion powder; 1/2 tsp garlic powder; 1 tsp Dijon mustard (optional); 1/3 cup vegan feta cheese (such as Violife, plant-based smoked gouda, or homemade cashew ricotta); Olive oil or vegetable stock (for sautéing)

Introduction

This vegan frittata is a colorful, protein-packed dish perfect for breakfast, brunch, or a light dinner. Made with chickpea flour and a medley of fresh vegetables, it’s hearty, flavorful, and completely plant-based. The smoky tempeh adds a delicious depth that mimics traditional frittatas beautifully.

A close-up of a skillet with a thick yellow omelette containing visible layers of green herbs, pieces of browned meat, and red bell peppers, all mixed throughout and topped with fresh green onion rings and cilantro leaves. The omelette also has white creamy sauce drizzled inside and is sprinkled with black and white sesame seeds. A woman's hand is holding a spatula lifting a slice of the omelette, showing the soft and fluffy texture inside with colorful vegetable and meat bits. The skillet rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

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)

1 cup chickpea flour

1 cup cashew milk (or 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 (such as Violife, plant-based smoked gouda, or homemade cashew ricotta, optional)

Olive oil or vegetable stock for sautéing

Instructions

Step 1: Preheat a 10-inch cast iron skillet over medium heat. Add the smoky tempeh strips and sear until golden brown, then remove with a spoon and set aside in a bowl.

Step 2: Add a light drizzle of olive oil or vegetable stock to the skillet. Sauté the diced onion with a pinch of salt until softened and beginning to brown.

Step 3: Add the broccoli florets, red bell pepper, and tougher parts of the bok choy. Cook until the vegetables are al dente or softened to your preference.

Step 4: Meanwhile, combine the chickpea flour, cashew milk, kala namak, turmeric, onion powder, garlic powder, and dijon mustard in a blender and blend until smooth. Alternatively, whisk the ingredients together by hand until smooth.

Step 5: Pour the chickpea batter over the sautéed vegetables in the skillet. Sprinkle the cooked tempeh and vegan feta cheese evenly on top. Cook for 2 to 3 minutes until the edges start to set.

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.

Step 7: (Optional) For a frittata quiche version, bake a pre-made pie crust according to package instructions. Sauté the vegetables and place them in the crust. Pour the chickpea batter over, then sprinkle with tempeh and vegan feta. Bake at 375°F for 45 minutes or until set.

Tips & Variations

Use vegetable stock instead of oil for a lighter, Whole Food Plant-Based version.

Try different plant milks such as oat or almond milk depending on your preference.

Add your favorite herbs like fresh parsley or chives for extra flavor.

Swap tempeh for smoky tofu or omit for a simpler dish.

To make it gluten-free, ensure your pie crust option is gluten-free when making the quiche version.

FAQs

Can I make this frittata without tempeh?

Yes, the tempeh is optional and added for its smoky flavor and protein boost. You can omit it or substitute with smoked tofu or simply increase the vegetables.

Is chickpea flour necessary?

Chickpea flour is crucial as it acts as the egg substitute, binding the ingredients together and giving the frittata its firm texture. Alternatives won’t yield the same result.