In my last recipe I mentioned how chickpea flour is my new favorite replacement for egg. I used it as a coating for French toast and the taste was so similar to real eggs that I decided to make another dish with it. I am not a fan of tofu, so this discovery was revolutionary to me. These frittata muffins are beyond easy to make and they’re perfect to serve for brunch. They contain heaps of B12 for energy as well as fiber and protein, making them a healthy start to the day. They can also be stored in the fridge or freezer and quickly reheated if you want to make them ahead of time or use them as food prep for the week.
I made these frittatas with whatever veggies I had on hand and you can do the same. I suggest adding broccoli, tomatoes, or even a diced meat substitute. These can be served alongside some greens and toast or enjoyed by themselves. If you want a more classic frittata, you could pour the finished batter into a greased cast iron pan and bake it in that instead of using a muffin tin.
I made these frittatas with whatever veggies I had on hand and you can do the same. I suggest adding broccoli, tomatoes, or even a diced meat substitute. These can be served alongside some greens and toast or enjoyed by themselves. If you want a more classic frittata, you could pour the finished batter into a greased cast iron pan and bake it in that instead of using a muffin tin.
YIELDS
8-10 muffins
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups chickpea flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 1/2 tbsp nutritional yeast
- 1 tsp dried thyme
- 2 cups vegetable broth
- 1/4 cup plain unsweetened vegan yogurt
- 1 clove garlic, minced
- 1/2 cup diced bell pepper
- 1/2 cup diced red onion
- 1/2 cup grated carrot
- 1/4 cup diced scallions
- vegan shredded cheese
Directions
1. Preheat the oven to 375°F. Lightly grease a muffin tin.
2. In a large mixing bowl, add the chickpea flour, baking powder, sea salt, black pepper, nutritional yeast, and thyme and whisk together.
3. Whisk in the vegetable broth and yogurt.
4. Add the garlic, diced veggies, and shredded cheese. Stir well until combined.
5. Pour batter into prepared pan and bake for 55 minutes, until a toothpick comes out clean.
Also by Lauren: Vegan Italian Pasta Puttanesca
Vegan Provençal Summer Squash Socca
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Photo: Lauren Sacerdote
