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Home » Breakfast » Vegan Frittata

Vegan Frittata

Published: Apr 10, 2023 by Gigi & Sersie

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This hearty vegan frittata is soy-free, gluten-free, oil-free, low-fat, and packed with protein, fiber, and iron. Prepared with split yellow mung beans, and veggies, this tasty, satisfying, and healthy brunch favorite goes wonderfully with a green side salad and Orange Juice Mocktail.

top side view close up of a slice of vegan frittata with a bite size piece on the end of a fork being held up

This recipe is a modified version of Vegan Richa's vegan mung bean omelet.

What this vegan frittata is made of

  1. Split yellow mung beans
  2. Unsweetened plain almond milk (or another plant-based milk)
  3. Onion powder
  4. Garlic powder
  5. Ground turmeric
  6. Black pepper
  7. Coconut aminos
  8. Nutritional yeast (for cheesy flavor)
  9. Black salt (for eggy flavor)
  10. Sweet bell pepper
  11. Yukon gold potato
  12. Onion
  13. Cherry or grape tomatoes
  14. Fresh herbs (parsley, cilantro, dill, or scallions)
  15. Sliced avocado (optional topping)
  16. Hot sauce (optional topping)
top view of key ingredients for vegan frittata: split yellow mung beans, bell pepper, almond milk, diced potato, onion, sliced cherry tomatoes, fresh parsley, and seasonings
key ingredients for this vegan no tofu fritatta

Black salt for an eggy flavor

The key to making this taste eggy without the egg is black salt powder—also called kala namak. "Kala" means black, and "namak" means salt. The pungent odor is from the sulfur compounds in this mineral and is commonly used in Indian cooking. Nutritionally, black salt has lower levels of sodium and higher amounts of antioxidants and other minerals like iron and magnesium compared to other conventional table salts. This salt comes in different shades, but the black salt I used in this recipe is in powder form with a pink color. It's very potent, so a little bit goes a long way.

top view close up of a white dish with pink black salt powder
a small pinch of black salt powder gives this frittata an eggy flavor

How to make this eggless frittata

Rinse and strain split yellow mung beans and put them into a medium pot with water. Bring to a boil and reduce heat to medium and cook for 2 to 3 minutes. Be sure not to overcook. Immediately strain and rinse the cooked split yellow mung beans under cold water.

Grab your blender and add the cooked, strained, and rinsed split yellow mung beans. Pour the unsweetened plain almond (or other plant-based) milk into the blender. Add the garlic powder, onion powder, nutritional yeast, black salt, turmeric, black pepper, and coconut aminos. Blend on high until smooth and creamy. Let the "egg" mixture hang out while you prepare the veggies.

Preheat your oven to 350 F (175 C).

Preheat a 10" cast iron skillet or oven-safe nonstick pan over medium heat. Add diced onions, diced potatoes and diced sweet bell pepper, and cook for 5 to 7 minutes.

Add sliced cherry or grape tomatoes. Evenly spread them across the skillet, so each slice will get some.

Return to the blender and blend the egg mixture one more time for 5 to 10 seconds.

Carefully pour the yellow mung bean egg mixture over the vegetables in the skillet. Let it cook on the stove at medium heat for 3 to 4 minutes or until it starts to bubble.

Transfer the skillet to the oven and bake the vegan frittata at 350 F (175 C) for 25-30 minutes.

Step-by-step instructions for this eggless frittata

soaked and drained mung beans in a blender with plant based milk being poured into the blender
1. put cooked, strained, and cooled yellow mung beans into a blender with unsweetened plain almond milk and seasonings
side view of blended yellow mung bean "egg" mixture in a blender
2. blend at high speed until smooth and creamy; let the mixture hang out while you prepare the veggies
top view of diced potato, green and red bell pepper and red onion in a black cast iron skillet with wooden spoon
3. preheat a cast iron skillet (or oven-safe nonstick pan) over medium heat; add diced veggies and cook for 5 to 7 minutes
top view of veggies and sliced cherry tomatoes in a black cast iron skillet with wooden spoon on the stovetop
4. evenly distribute sliced cherry or grape tomatoes
top view of yellow mung bean mixture being poured into the cast iron skillet with veggies for the vegan frittata
5. after blending the yellow mung bean "egg" mixture one more time for 5 to 10 seconds; carefully pour the mixture over the veggies in the skillet
top view of vegan frittata in cast iron skillet on the stove top starting to bubble
6. let it continue to cook on the stove at medium heat for 3 to 4 minutes or until it starts to bubble; then transfer to the oven and bake for 25 to 30 minutes at 350 F (175 C)

Remove from the oven, and top with fresh chopped herbs (parsley, cilantro, dill, or scallions). The longer this vegan frittata sits, the more it will firm up. Slice and add optional toppings, if using, and enjoy!

top view of baked vegan frittata in a cast iron skillet with chopped parsley on top sitting on a wooden surface
this brunch favorite takes about 45 minutes to whip up

Frequently Asked Questions

What is vegan frittata made of?

Some vegan frittatas are made with tofu (soy), but this one is made with split yellow mung beans. The addition of garlic powder, onion powder, nutritional yeast, black salt, and black pepper gives this brunch favorite a wonderful flavor. The potatoes and other veggies boost the nutritional value and flavor.

What are some other toppings for this vegan frittata?

Besides hot sauce and sliced avocado, a dollop of cashew sour cream, salsa, and a sprinkle of raw pumpkin seeds (or pepitas), would also work.

How do I store leftovers?

This frittata keeps well in a covered container in the refrigerator for up to 4 days. You can freeze this frittata for up to 3 months.

top view close up of a slice of vegan frittata topped with sliced avocado and hot sauce sitting on a white plate
topping with sliced avocado and some hot sauce is a great way to enjoy this yummy vegan frittata

Check out these brunch favorites

  • Flourless blueberry millet muffins
  • Banana oatmeal waffles
  • Veggie tofu scramble chilaquiles

We hope you love this high-protein, low-fat, fiber-fueled vegan frittata recipe as much as we do! Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

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top view close up of a slice of vegan frittata topped with sliced avocado and hot sauce sitting on a white plate

Vegan Frittata (No Tofu)


  • Author: Gigi & Sersie
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Diet: Vegan
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Description

This hearty vegan frittata is soy-free, gluten-free, oil-free, and packed with protein, fiber, and iron. Prepared with split yellow mung beans, and veggies, this tasty, satisfying, and healthy brunch favorite goes wonderfully with a green side salad and Orange Juice Mocktail.


Ingredients

Units Scale
  • ¾ cup split yellow mung beans
  • 2 cups water (to par-boil split yellow mung beans)
  • 1 ½ cups unsweetened, plain almond milk (or another plant-based milk)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp ground turmeric
  • ⅛ tsp black pepper
  • 2 Tbsp nutritional yeast for cheesy flavor
  • ⅛ tsp black salt (kala namak) for eggy flavor
  • 1 Tbsp coconut aminos
  • ½ cup diced onion (¼-inch)
  • ½ cup diced (¼-inch) Yukon gold or red potato with the skin on
  • ½ cup diced sweet bell pepper (¼-inch), any color
  • ½ cup cherry or grape tomatoes (sliced in half or quartered)
  • 2 Tbsp Fresh chopped herbs for topping (parsley, basil, cilantro, dill, scallion)

Optional Toppings

  • sliced avocado
  • hot sauce for a spicy kick

Instructions

Rinse and strain split yellow mung beans and put them into a medium pot with water. Bring to a boil and reduce heat to medium and cook for 2 to 3 minutes. Be sure not to overcook. Immediately strain and rinse the cooked split yellow mung beans under cold water.

Grab your blender and add the cooked, strained, and rinsed split yellow mung beans. Pour the unsweetened plain almond (or other plant-based) milk into the blender. Add the garlic powder, onion powder, nutritional yeast, black salt, turmeric, black pepper, and coconut aminos. Blend on high until smooth and creamy. Let the "egg" mixture hang out while you prepare the veggies.

Preheat your oven to 350 F (175 C).

Preheat a 10" cast iron skillet or oven-safe nonstick pan over medium heat. Add diced onions, potatoes, and sweet bell pepper, and cook for 5 to 7 minutes.

Add sliced cherry or grape tomatoes. Evenly spread them across the skillet, so each slice will get some.

Return to the blender and blend the egg mixture one more time for 5 to 10 seconds.

Carefully pour the yellow mung bean egg mixture over the vegetables in the skillet. Let it cook on the stove at medium heat for 3 to 4 minutes or until it starts to bubble.

Transfer the skillet to the oven and bake the vegan frittata at 350 F (175 C) for 25 minutes.

Remove from the oven, and top with fresh chopped herbs (parsley, cilantro, dill, or scallions). The longer this vegan frittata sits, the more it will firm up. Slice and add optional toppings if using, and enjoy! 

This frittata keeps well in a covered container in the refrigerator for up to 4 days. You can freeze this frittata for up to 3 months.

Notes

EQUIPMENT / SUPPLIES

  1. High-speed blender
  2. Knife
  3. Cutting board
  4. Measuring cup
  5. Measuring spoons
  6. 10" Cast iron skillet or oven-safe nonstick skillet with lid
  7. Cooking spoon
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Stovetop & Oven
  • Cuisine: American

Keywords: soy free, healthy vegan brunch recipes, frittata, no tofu, oil free, no oil, low fat, high protein, gluten free, daniel fast recipes, daniel fast compliant, breakfast, meal prep, veggie frittata, iron rich

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Hi, we are Sersie and Gigi. We love to eat delicious whole plant foods that energize us to live out our purpose of helping you take control of your health.

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