Rustic Vegan Frittata

Rustic Vegan Frittata Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 40 mins



1 ¼ cup chickpea flour

¼ cup arrow root powder

2 tbsp nutritional yeast

2 tsp dried oregano

Kala Namak Salt to taste just a pinch to add the flavour of eggs, optional


1 ¼ cup of plain plant-based milk I use oat milk

1 tbsp low sodium Tamari

½ tsp smoke liquid

1 tbsp organic yellow mustard or mustard of your choice


1 broccoli only florets, cut into small as possible

1 shallot onion diced

3 cloves of garlic minced

100 gr Shiitake or mushroom of your choice sliced

½ cup sundried tomatoes diced

1 tbsp turmeric powder

1 tsp cumin powder

Black pepper to taste

Himalayan pink slat to taste

Dried chilli flakes to taste optional

2 tbsp grape seed oil or oil of your choice


1Steam broccoli florets for couple of minutes and set aside.

2Sauté mushrooms until golden brown with pinch of black pepper, add onion, stir for few seconds, add garlic, and stir again. Stir for few more minutes, add pinch salt and set aside.

3Preheat the oven to 350F, 180C.

4Line your spring cake pan with parchment paper. Brushing it with oil helps the paper stick.

5In a bowl, mix all dry ingredients for the batter.

6Gradually keep adding milk while whisking, until you get the perfectly smooth batter.

7Add the rest of the wet ingredients while whisking. You may add 1 or two tbsp of milk if you find the batter too thick.

8When ready, pour third of the batter on the bottom of the pan and spread the veggies on top. Leave few broccoli florets for the top.

9Pour the rest of the batter on top of the veggies and gently shake the pan side to side for everything to settle.

10Top with broccoli florets and sprinkle with dried chili pepper flakes.

11Bake for 40minutes and let it cool for few minutes before removing from the pan.

12Serve with creamy dressing.

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