Giving up eggs – unlike cheese – wasn’t very hard for me. Smell aside, I was never enamored by the taste. I only ate them because I believed they were good for me. Case in point, my dietician who guided me through my pregnancy with gestational diabetes “prescribed” eggs as one of my healthiest meal options to manage my diabetes using diet alone (aka no insulin injections)….so I ate a whole lot of them….and I mean a lot 🤪.
Fast forward seven years later and (almost!) one year of being vegan I know better…a lot better. As my 9-year old always says when the subject of eggs comes up “eating 1 egg is like smoking 5 cigarettes” (I suspect he got that from a NetFlix documentary). Smart kid. Despite eggs placing low on my list of favourite ingredients one egg-based dish I really do miss is frittata. My go-to frittata recipe was always fluffy, whipped eggs (lots of milk involved) blended with dill weed and tons of sharp cheddar cheese. Today I share my recipe for Eggless Chickpea Frittata – my vegan-friendly take on our once family-favourite dish. This deliciously simple Eggless Chickpea Frittata recipe is based on chickpeas (yet another reason to love this vegan staple) 🙂.
I start by sautéing minced onion and garlic with fresh dill and spinach, and then add chickpea flour with some water. In developing this recipe I also used VeganEgg® powder in tandem with the chickpea flour, but I’m pretty sure the end result would be equally good with only chickpea flour. The soy milk is added to give the dish a creamy dimension. In the spirit of a frittata being an “egg pizza” I spent great care trying to find the right toppings for this dish. In the end I landed on a blend of shaved Daiya® Smoked Gouda cheese, fresh dill weed and sea salt flakes. Delish. There’s no denying this dish doesn’t mimic the spongy, fluffy texture you can expect from traditional frittata – I would best describe it as a “panklette”lol (think omelette meets pancake) – but its delightfully surprising. The kids LOVED this dish and my colleague said she would definitely give this a try. Paired with homestyle fries or a bowl of soup this versatile recipe has you covered for breakfast or dinner and everything in between. 😉
- 1/Grease the bottom of a baking dish with Earth Balance vegan butter (or similar)
- 2/Preheat oven to 325F/163C
- Small onion, halved (60g)
- 1 garlic clove, peeled (<5g)
- 2 Tbsp fresh dill (5g)
- 4 Tbsp fresh spinach (50g) + extra for garnishing
- Olive oil (10g)
- 2 cups chickpea flour (230g)
- 2 Tbsp VeganEgg® powder (15g)
- 2 cups water, room temperature (455g)
- 1 tsp Himalayan pink salt (5g)
- 1/2 cup cold water (120g)
- 1 Tbsp soy milk (15g)
- Olive oil (for drizzling)
- Daiya Smoked Gouda cheese, shaved/thinly sliced (50g)
- Pinch of sea salt flakes
- Pinch of dry dill weed
- 1/Add onion, garlic, fresh dill and fresh spinach to your Thermomix mixing bowl. Chop 5 sec/Speed 7. Using a spatula, scrape down the sides of the mixing bowl. Important: Insert the butterfly whisk attachment to the Thermomix mixing blade before starting Step 2.
- 2/Add olive oil. Sauté 3 min/120C/Speed 1. Once again, scrape down the sides of the mixing blade.
- 3/Add chickpea flour, VeganEgg® powder,salt, room temperature water, cold water and soy milk. Whisk 45 sec/Speed 3.
- 4/Transfer mixture to pre-greased baking pan. Bake at 325F for 25 minutes.
- 5/At the 25 minute mark remove the quiche from the oven. Drizzle olive oil over the quiche. Top with shredded Daiya Smoked Gouda cheese, sea salt flakes and dry dill weed. Bake for additional 10 minutes. Let cool for 5 minutes. Serve immediately.
*Earth Balance® Natural Buttery Spread (Original) *VeganEggTM 100% Plant-based Egg Replacer (powder) *Daiya® Smoked Gouda-Style Block (200g pkg)
Note: This recipe was made using a Thermomix appliance; however, it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc).