Soy-free Frittata with Mushroom Chard Shallot Almond-Feta. Vegan Glutenfree Recipe

Soy Free Vegan Mushroom Frittata


Bring this to the table for Breakfast or Brunch! We love a good savory breakfast any day in this house. We end up making savory breakfast 8 out of 10 times. Chilla(Chickpea flour Veggie Omelette)Savory French Toasts with Multigrain breads, Oats Poha( my dad’s favorite with loads of Peas), Upma and variations of the lot to name a few.

Sure, when Mom is visiting, we end up eating Parathas and then want to get into bed again because we eat so many.

This Frittata does not use Tofu. I dont mind Tofu in a dish like Frittata because you can barely taste it. But I never have tofu sitting in the fridge to use. It is never there, because I can never use all of it:). Whenever I think of Tofu, I remember The Sweetest Vegan’s Tofu Scramble Video(watch it;), where she tries really hard to taste it and then immediately spits it out in the sink.:))


Also see this recipe (new post) Soy-free Broccolini White Bean Chickpea flour Frittata here 



I used our good old friend, Chickpea flour in the Frittata. And added browned up button mushrooms, rainbow chard and crumbled almond Feta. You can use any mushrooms, greens or other veggies. I used things which came in my local farm weekly box.


If you dont like the strong chickpea taste, you can make a mung bean version, use this Mung Bean Sprout Pizza base,(use overnight soaked or sprouted mung beans) add mushrooms, veggies, 1 teaspoon baking powder, mix well and use a smaller 4.5 or 5 inch pan. Bake until toothpick from the center comes out almost clean. Cool for 5 minutes before slicing. For a delicious Tofu version See Susan Voisin’s Frittata here.


Find more  Savory Breakfast options here.

Step pictures


In a bowl, whisk all the dry ingredients for even distribution.




Add the wet to the dry, whisk into a smooth batter.




Add mushrooms, shallots, greens and cheese and mix.








Pour the thick batter into a greased or parchment lined pan. Spread evenly.

Bake for 35 minutes at 375 degrees F or until toothpick from the center comes out almost clean.





Mushroom, Rainbow Chard, Shallot, Feta cheese Frittata

Allergy information: Dairy, egg, corn, yeast, Soy, Gluten free. Can be made nut-free. Use Seed based or Coconut milk based cheese.

Makes 1 6.5 inch pan

Ingredients:
Dry:
1/2 cup Chickpea flour(or gar-fava flour)
1.5 Tablespoon flaxseed meal
1/4 teaspoon turmeric(for color, optional)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt(less if your feta is tangy)
a generous pinch of  black salt(kala namak)
1 Tablespoon nutritional yeast
a generous pinch of garlic powder
2 teaspoons chopped fresh herbs(I used oregano and thyme) or a teaspoon of dried herbs.
Chili flakes or black pepper to taste

Wet:

1/2 cup coconut milk
1/2 cup water
1 Tablespoon extra virgin olive oil(optional, use 1 Tbspn more coconut milk)
1/2 teaspoon apple cider vinegar
1 teaspoon lemon juice
1/2 teaspoon maple or agave syrup

Veggies:

1/4 cup sauteed mushrooms or chopped mushrooms(I sauteed the mushrooms in a little oil for a few minutes)
1 large rainbow chard leaf chopped small or other greens
1 large shallot chopped small
1/4 cup Ricki’s Almond Feta cheese or other non dairy cheese crumbles

Variations:

add red bell pepper, sun dried tomato
a few Tablespoons non dairy cheddar or mozzarella or jack
Add roasted squash

Method:

In a bowl, whisk all the dry ingredients for even distribution.
Add the wet to the dry, whisk into a smooth batter.
Add chard, mushrooms, veggies and crumbled cheese and mix.
Pour the thick batter into a greased or parchment lined pan. Spread evenly.
Bake for 35 minutes at 375 degrees F or until toothpick from the center comes out almost clean. You want it just about done and not over baked.
Let rest for 5-10 minutes before slicing.
Serve hot or cold as is or with a side of roasted veggies or potatoes. Top with additional non dairy cheese or sauces of choice.
Can be kept refrigerated in a closed container for 2 days. Warm in the oven before serving.
The recipe can easily be doubled. The consistency of the batter should be thick, so adjust dry ingredients if needed for a larger batch.

Notes: 

About 1/4 cup non dairy Mozzarella will give the frittata a slightly custardy texture. Add some if you have it:)
For a Quick version of the Feta, Soak almonds in hot water for a few hours. Peel, pulse into coarse crumbs. Add a teaspoon of lemon juice, a generous pinch of sea salt, mix and let sit for a few minutes until you get all the ingredients of the frittata ready.



This Frittata is being shared at Ricki’s wellness weekend, Allergy Friendly Wednesdays.


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Comments

  1. says

    this looks great, lady! i have everything and i am making this tomorrow!! i love that you don’t use tofu AND it’s gluten-free. it’s basically like you made it especially for me ;) woo hoo! ps- i never saw the sweetest vegan’s video, and i love it! she’s adorable!

  2. says

    You seriously crack me up. I’m so in love with tofu I can eat it plain now, but I totally watched that video because I had to see her spit it in the sink! I’ve totally gotta get my chickpea flour going on because this looks absolutely amazing (as do all the chickpea omelets, quiches and whatnot’s you post!) Don’t know why I keep forgetting to buy the stuff (probably because I ALWAYS have tofu in my fridge) xoxxoxo!

    • says

      eek.. you can eat tofu as is?! that is awesome.. for you ;)
      I have a load of chickpea flour coz it is used in so many other indian dishes:)) I can eat a good spicy extra extra seasoned tofu scramble. that video is so fun!:)

  3. says

    Looks incredible! I love frittatas. This one has a great combination of fillings, too! And didn’t you love that feta? :) Now I’m off to watch that video–!!

  4. says

    This looks like such a wonderful frittata, and especially good for serving breakfast guests (or any meal for that matter). I love garbanzo bean flour and always have a bag on hand. It’s so versatile! I’ll surely be making this recipe soon!

  5. says

    Back in my pre-vegan days, Sunday night was omelet/frittata night because by that time, the fridge was close to empty and I could make a yummy dish using the leftover veggies, etc. Since going vegan I’ve shied away from frittatas – but I think I’ll have a go with this one. I love using chickpea flour and am reducing our tofu intake anyway…

    • says

      We took some time eliminating eggs from breakfast too because of the ease of a quick scramble or omelette and finding equally quick options. This one takes time, so makes for a weekend brunch. i really like it in a sandwich :)

  6. says

    i have been thinking of making a frittata with silken tofu but just never did that. will try this version with chickpeas. instead of baking, i will pan fry to get a crispy base.

    • says

      yes, you can make a thinner version on the pan. :) The texture with the chickpe flour is different from tofu. but if you add some coconut milk mozzarella, it will be all nice a custardy!:)

  7. says

    These sound incredible and look absolutely gorgeous! It’s actually my mom’s birthday today, and though I can’t exactly make these and give them to her since she’s lives far ..I can make them for myself and eat them to celebrate my mom’s birthday, right? That’s allowed, isn’t it? Dropping by from KitchenArtistry

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