Vegan Leek Frittata
Discover the ultimate plant-based brunch delight with this Vegan Leek Frittata! Made with a rich chickpea flour base and seasoned with turmeric, nutritional yeast, and black salt for that irresistible eggy flavor, this frittata is entirely egg-free yet packed with protein and flavor. Tender leeks, vibrant spinach, and juicy cherry tomatoes combine in a skillet before being baked to perfection, creating a golden, savory dish that's as beautiful as it is nutritious. Ready in just 40 minutes, this oven-baked frittata makes an ideal centerpiece for a wholesome vegan meal, and it's perfect for sharing. Garnished with fresh parsley for a touch of brightness, it's a satisfying, flavorful option that’s gluten-free, dairy-free, and bursting with plant-forward goodness.
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Recipe Information
Ingredients
- 1 cup chickpea flour (also known as besan or gram flour)
- 2 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black salt (kala namak, for an eggy flavor)
- 0.25 teaspoon ground black pepper
- 1 cup water
- 2 tablespoons olive oil
- 2 medium leeks, cleaned and sliced
- 2 cups spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, turmeric powder, black salt, black pepper, and water until smooth. Set aside to let the batter rest and thicken.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the leeks and cook for 4-5 minutes until they are softened and fragrant.
Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until wilted.
Stir in the halved cherry tomatoes and cook for another 1 minute.
Pour the chickpea flour mixture into the skillet, ensuring it covers all the vegetables evenly. Gently stir to combine, then flatten the top with a spatula.
Cook on the stovetop for 2-3 minutes, until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is firm in the center and slightly golden on top.
Remove from the oven and allow to cool for 5 minutes before garnishing with chopped parsley.
Slice and serve warm. Enjoy your vegan leek frittata!
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 25.1 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3164 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
