Vegan Frittata with Crispy Tempeh, Veggies, and Cashew Feta Recipe
This Vegan Frittata is a delicious plant-based twist on a classic breakfast favorite, featuring a chickpea flour batter loaded with sautéed vegetables and smoky tempeh. It’s perfect for a nutritious brunch or light dinner, combining wholesome ingredients like broccoli, red bell pepper, baby bok choy, and flavorful spices. With options to bake or cook on the stovetop, this recipe offers versatility and a rich, satisfying taste without any eggs or dairy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Stovetop with optional Broiling finish
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Scale
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)
Batter
- 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)
Add-ins
- 1/3 cup vegan feta cheese (such as Violife, plant-based smoked gouda, or homemade cashew ricotta)
Other
- Olive oil or vegetable stock (for sautéing)
Instructions
- Preheat and Sear Tempeh: Preheat a 10-inch cast iron skillet over medium heat. Add the chopped smoky tempeh strips and sear them until golden brown. Use a spoon to transfer the cooked tempeh to a bowl and set aside.
- Sauté Onions: Add a light drizzle of olive oil or vegetable stock to the same skillet. Sauté the diced or sliced onion with a pinch of salt until softened and lightly browned to bring out its sweetness.
- Cook Vegetables: Add the broccoli florets, chopped red bell pepper, and the tougher parts of the chopped baby bok choy to the skillet. Cook the vegetables until they are al dente or reach your desired tenderness.
- Prepare Batter: While vegetables cook, combine all batter ingredients—chickpea flour, cashew milk, kala namak, turmeric, onion powder, garlic powder, and optional Dijon mustard—in a blender. Blend until smooth. Alternatively, whisk the mixture thoroughly by hand until well combined.
- Combine and Cook: Pour the chickpea batter over the sautéed vegetables in the skillet. Sprinkle the reserved tempeh and vegan feta cheese evenly on top. Cook for 2 to 3 minutes until the edges begin to set.
- Finish Cooking: You can finish the frittata two ways: either transfer the skillet to the oven under the broiler for 2 to 3 minutes until the top is golden and a toothpick inserted in the center comes out almost clean, or carefully flip the frittata in the pan like a pancake and cook for another 2 to 3 minutes.
- Optional Frittata Quiche: To make this recipe into a quiche, bake a pie crust ahead of time following package instructions. Sauté the vegetables as described, add them to the crust, pour the chickpea batter on top, then sprinkle with tempeh and vegan feta. Bake in a preheated 375°F (190°C) oven for 45 minutes or until a toothpick comes out nearly clean.
Notes
- Kala namak gives an eggy sulfur flavor; omit if unavailable for a milder taste.
- Use vegetable stock instead of oil for an oil-free version suitable for whole-food plant-based diets.
- Tempeh is optional to keep it fully vegan and lower in fat.
- Flipping the frittata can be tricky; using the broiler is an easier method to finish cooking.
- Alternative plant milks such as soy, oat, or almond can substitute cashew milk.
- For gluten-free, ensure the vegan feta and other ingredients are certified gluten-free.
Keywords: vegan frittata, chickpea flour frittata, plant-based breakfast, gluten-free vegan, tempeh frittata, vegan brunch recipe
