Vegan Pasta Frittata

I’m not sure why I’ve been so slow to the party on vegan frittata and quiches. They’re easy to make, and best of all, delicious to eat.

In fact, I’m pretty sure if you served one side by side with an egg one, you would be hard pressed to say which is which.

The basic *egg* replacement mix is super easy. Just a packet of silken tofu, mixed with a few Tablespoons of gram (chickpea) flour and some spices for flavour and colour. Turmeric, maybe a bit of chilli…its up to you. I added a scant 1/4 teaspoon of Kala Namak (Black Salt) which has a naturally occurring sulphurous compound in it which when added to tofu gives it an eggy taste.

As with any frittata, it comes into its own as a great vehicle to use up leftover veggies. In Italy, pasta from the night before is often used in place of the usual potatoes & carrots. So, faced with a mass of left over pasta in a sort of broccoli & tomatoe veggie sauce, that unusually didn’t appeal to me for a lunch, I thought it high time to pop my frittata cherry.

I don’t know why I waited so long.


I made this crustless quiche  in a springform cake tin (the sort that unlocks on the sides to make extracting a cake easier), but you could any kind of pie or flan tin. 

This would be a brilliant way to use up left over Christmas or Sunday lunch Veggies. 

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Vegan Pasta Frittata
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

A super easy way to use up left-over pasta in a yummy vegan recipe. Who knew that Vegan Frittata would be so easy to make & delicious to eat.!

Course: Main Course
Servings: 4
Author: Louise-Claire Cayzer
For the Frittata 'vegan egg' mix
  • 1 pack silken tofu (around 350g)
  • 3-4 Tbs Gram flour (Chickpea flour)
  • 1 tsp turmeric
  • 1/2 tsp mild chilli powder
  • 1/4 tsp black salt (kala namak)
  • 1 tsp oregano or thyme
  • 3-4 Tbs water
  • 3 Tbs nutritional yeast optional, but gives a nice cheezy flavour
Frittata Filling
  • 400 g Cooked pasta in sauce OR left over veggies
  • 1 Tbs olive oil
  1. Heat your oven to Gas Mark 6/ 220C

  2. Grease a 20cm diameter flan, pie or springform tin with a little oil

  3. Put all the frittata egg mix ingredients into a large bowl and mix together until you have a smooth 'eggy' mixture that is slightly runny. 

  4. Add more gram flour if it is too runny, or more water if it is too stiff.

  5. Mix in the pasta ( or other veggies)  You should end up with the pasta all coated in the mix, with a bit more around it.

  6. Pour the whole lot into the prepared tin & smooth so it is even.

  7. Bake in the oven for around 15 minutes, or until it is slightly browned on top and set.

  8. Serve in slices with veggies or salad as a light luncb

Recipe Notes

This would be a brilliant way to re-purpose left over Christmas or Sunday lunch veggies.

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