Eggs were probably my biggest breakfast staple before going plant based. They were quick, easy, and versatile. After adopting a plant based vegan diet, I found myself missing a quick and easy savory breakfast option. I tried the ever-popular vegan tofu scramble and wasn’t a fan. Honestly, I found it bland, boring, with a less than pleasant texture. After searching for vegan egg options (and weeding through about a zillion posts about flax seeds), I finally discovered chickpea flour. It’s often used as a gluten free flour option for baking, but also creates a nice egg like texture when combined with water and spices. I used Bob’s Red Mill Stone Ground Garbanzo Bean Flour that I found at Whole Foods, but any brand will work. Now for some nutritional information… It’s fairly light in calories, while being a decent source of fiber and protein. Check out the full nutritional info here. This frittata uses Trader Joe’s Vegan Soy Chorizo, fajita veggies, black beans, and spinach as fillings, but the recipe is really customizable. Basically anything that you would put in a traditional frittata, you can put in here.
My toddler loves this, but note that he’s pretty tolerant of spicy foods. I’d suggest toning down the spice factor by using a different vegan sausage option and less chili powder and paprika if you don’t want to feel the burn. Unfortunately, it isn’t the prettiest thing to look at but it’s SO DANG GOOD. I brought the leftovers to work for an on-the-go breakfast and was surprised at how well it reheated. I popped it in the microwave for about a minute, covered with a damp paper towel and it was just as good as it was straight out of the oven.
Vegan Southwestern Chickpea Frittata
Spicy, smoky, savory, egg and dairy free frittata recipe.
- 3/4 cup chickpea flour
- 1 cup water
- 1/2 tsp baking powder
- 1 tsp smoked paprika
- 1 tsp cumin ground
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tsp Himalayan pink salt or more to taste
- 1 tsp black pepper or more to taste
- 1/2 zucchini sliced
- 1/2 purple onion sliced
- 1/2 cup mushrooms sliced
- 1/4 red bell pepper sliced
- 1/4 package Trader Joe's Vegan Soy Chorizo
- 1 cup spinach
- 1/2 cup black beans canned, cooked
Mix together chickpea flour, water, baking powder, and spices and set aside in the fridge for at least 30 minutes to absorb.
In a large frying pan, sauté zucchini, purple onion, sliced mushrooms, red bell pepper, adding water as needed to prevent sticking.
Add soy chorizo to veggies and cook until slightly crispy.
Add spinach and cook until wilted, adding more water if needed.
Add chorizo veggie mixture and black beans to the chickpea flour mixture.
Pour into a nonstick, oven safe, preferably cast iron skillet and bake at 400F for approximately 30 minutes or until slightly browned at the edges and cooked through.
Top with vegan cheese, fresh cilantro, salsa, vegan sour cream, fresh oregano, or any other desired toppings.