After sweet gf pancakes, today, I am bringing a delicious savory Frittata. No Soy, no tofu, just beans, broccolini, spices and herbs. Serve it warm with a generous drizzle of Sriracha or a creamy cool ranch or both. Or Slice up and make Sammishes.
It makes a great breakfast or even a meal. There is Broccolini, carrots and Sun dried tomato in it. Add more or less veggies to preference. The White beans are spiced up with Thyme and lemon and mashed. The beans add a feta-ish taste as well as work to hold the frittata and reduce the chickpea taste. The base is chickpea flour batter. Mix it all up, and bake and done.
Serve this Frittata warm with Sriracha/ketchup, with favorite gravy or dressings or in a sandwich. Use a cookie cutter to cut up round patties for a burger 🙂
More Savory Breakfasts from the blog.
Lentil Mung Bean Omelettes with blackened veggies and havarti. GF
Millet Chickpea chard Bake GF
Chickpea flour fat pancakes with cauliflower. GF
Soy-free Frittata. GF
Chickpea flour Veggie omelettes. GF
Sweet Potato Crepes Stuffed with smoky millet. GF
Sarah has been busy with her second cute vegan baby and I am helping her out with this guest post 🙂 She has an amazing collection of raw recipes. Do stop by to say hi.
This Frittata stays well refrigerated as well. Change up the spices of flavors for variations.
**** For the Recipe, please visit Sarah’s blog here ****. or see below.
Steps:
Chop up the veggies, mix the white beans with the spices and tang. Mix up the dry ingredients for the batter.
Make the chickpea flour batter. Fold in the beans and veggies. Drop the batter in a greased pan.
Bake until the center is jiggly. Serve warm or cold.
Broccolini White Bean Frittata - Soy free Vegan Frittata. Glutenfree Recipe
Ingredients
White Bean Feta:
- 1 15 oz (425 g) can great northern beans or scant 1.5 cups cooked
- 1.5 tsp dried thyme use less if you are not a fan of thyme
- 1/4 tsp (0.25 tsp) each of garlic powder and onion powder
- 1/4 tsp (0.25 tsp) salt
- 2 tsp lemon juice
- 2 tsp apple cider vinegar
- a very generous dash of black pepper
Chickpea batter:
- 3/4 cup (90 g) chickpea flour
- 1 Tbsp cornstarch or potato starch
- 1 Tbsp coconut flour or chickpea flour
- 1 Tbsp flaxmeal
- 1 Tbsp nutritional yeast
- 1/2 tsp (0.5 tsp) salt or to taste
- 1/2 tsp (0.5 tsp) each of chipotle pepper powder, mustard powder, garlic powder, oregano
- 1/2 tsp (0.5 tsp) baking powder
- 3/4 cup (169.5 ml) coconut milk
- 1/4 cup (0.25 cup) water
- 2 tsp oil optional
Veggies:
- 1 loaded cup of chopped Broccolini/Broccoli 1/4 to 1/2 inch size chopped or use chopped greens
- 1/4 cup (32 g) chopped carrots
- 2 Tbsp chopped sun dried tomato
- 1 Tbsp chopped pickled jalapeno
- Other veggies or greens chopped
Instructions
- Preheat oven to 350 degrees F / 180ºc.
- Add all the ingredients under Bean feta in a bowl. Mix and mash the beans a bit.(mash atleast half the beans well) and let sit till you prep.
- Chop up the veggies and keep ready.
- In a bowl, mix all the dry ingredients of the chickpea batter (all ingredients till baking powder). Whisk well to combine. Add the coconut milk, oil and water and mix to combine.
- Add the chopped veggies, and white beans to the batter. fold in.
- Drop batter onto greased pie pan. Even it out. Top with tomato slices (optional).
- Bake for 40 to 50 minutes or until the center is not jiggly and the edges lightly brown.
- Serve warm with Sriracha/ketchup, with favorite gravy or dressings or in a sandwich.
Notes
Nutrition
india says
March 6, 2014 at 9:33 ami love the idea of this in a sandwich!
Jon H says
March 6, 2014 at 2:14 pmNever mind in a sandwich imagine it with soup! That’s sound better to me.
Mish says
March 6, 2014 at 7:31 pmIts gorgeous I MUST try!
Annie says
March 6, 2014 at 9:58 pmYummy, Richa! Heading to The Sweet Life for the deets!
BabyJune says
March 7, 2014 at 3:47 amThis looks delicious! I always love your pies and pizzas; perhaps I will try this for breakfast this weekend. Thanks for the great recipes, as usual. 🙂
Michelle Bingham says
March 10, 2014 at 2:43 amI would love to try these recipes.
Michelle Bingham says
March 10, 2014 at 2:43 amI would love to try these recipes.
natalietamara says
March 10, 2014 at 11:07 amThis sounds delicious – I love the idea of cutting it up to make baked veggie burgers as well 🙂
maureen says
March 13, 2014 at 1:13 amI made this tonight! Excellent! It cooked up faster than 50 mins. Thank you for sharing this wonderful recipe. I used frozen spinach for the greens.
Ashtrash says
March 20, 2014 at 7:21 amwhat do you do if you are living in India and can’t find these beans here in the market. Any alternative?
Richa says
March 20, 2014 at 6:17 pmYou can use any similar beans to replace them any beans that cook to be soft and can be easily mashed. like black eyed peas (lobhia) white kidney beans ( white rajma), you can also use well cooked chickpeas/chana or cooked but not mushy chana dal.
Lauren Martindale says
March 25, 2014 at 3:52 pmWhat can I use to replace the chickpea flour?
Richa says
March 26, 2014 at 5:50 amtry regular or oat flour. add 1/2 tsp turmeric for the color.
Heather Rennie says
April 22, 2014 at 3:59 amcould the coconut milk be subbed for almond milk? thanks!
Richa says
April 22, 2014 at 6:38 amyes.
Homestead Mania says
June 19, 2014 at 2:01 amIs it 3/4 CUP of coconut milk?
Richa says
June 19, 2014 at 2:47 amyes! updated 🙂
Caitlin says
September 20, 2014 at 4:06 pmThis looks fab! Do you think this is something I could make at the beginning of the week and take for lunch daily? Just reheat? Or will it just become a mess as the week goes on?
Richa says
November 5, 2014 at 9:32 pmyes, you can bake it and keep and carry for lunch 🙂
Laura says
November 23, 2014 at 9:37 pmAbsolutely delicious!… Thank you for sharing this recipe… I forgot to add the sun-dried tomatoes and it was still great. My side dish was steamed broccoli,… I would do it again. Happy Thanksgiving!
ritu says
March 3, 2015 at 8:35 pmcan we use black beans instead of white ?
Pongodhall says
August 3, 2015 at 6:20 pmI feel so happy to have found this wonderful site.
It sounds odd but until this I have never had omelette, frittata or anything with the dreaded eggs as the ingredient usually, I was so badly allergic as a child I still cannot bear the colour yellow! Even the smell nowadays makes me ill.
I am daring to gingerly go through them and having an amazing and unheard of experience very regularly!
So… Pensioner embarking on first of each is probably a big odd but these allergies do tend to bar foods for ever. It is so wondrous to have these terribly unusual breakfasts as I casually mention I am having an omelette for my brunch I am giving several a real shock as they know fine well I am completely banned in their ways.
You know happiness is veganism and I have very quietly gone my way for years for it really does lead to the most amazing reactions in so many people.
Richa says
August 3, 2015 at 6:58 pmAwesome! so glad you like it.
Brighid says
March 27, 2016 at 5:15 pmThank you so much for coming up with delicious vegan, gluten free and soy free recipes! What a gift!
Gem says
September 4, 2016 at 1:58 amHello,
I am making this in 2 batches, one to freeze for later on in the week. Should I bake it, freeze it and then reheat it, or just freeze the raw mixture and bake it only when I want to eat it?
Thanks for the recipe, I have your book and love it!
Gem
Richa says
September 5, 2016 at 10:11 pmBake and freeze. Reheat in the oven or microwave.
Emily says
September 5, 2016 at 11:18 pmThis frittata always comes out perfect. I use different beans and spices every few weeks.
Anjali @ Vegetarian Gastronomy says
February 10, 2017 at 11:27 amI was looking for somehing to make with chickpea flour that also had the protein and this was perfect! I made it exactly as you said, and it turned out awesome! I liked it even better once it had a chance to cool so that it pieced out nicely. Reheating leftovers tastes great too!
Richa says
February 13, 2017 at 10:55 amAwesome! so glad it turned out so well!
Tei says
January 11, 2018 at 9:07 pmAny substitute s for nutritional yeast please.. hard to find it !
Richa says
January 11, 2018 at 10:19 pmomit it
Heather says
January 26, 2018 at 3:37 pmI made this today and was not disappointed. It was SO yummy. I made it with cauliflower and lots of spinach. This will now be a regular dish in my life! I look forward to experimenting with different ingredients. Thanks so much!
Richa says
January 26, 2018 at 4:35 pmawesome!
Miruna says
April 10, 2018 at 3:49 amThank you for the recipe. I made it once and came out perfect and now is again in the oven. I have one question though. You mean canned coconut milk or the other one?
D says
December 28, 2018 at 9:48 amThis was delicious! I used broccoli, grated carrots, and green onions, and for the oil I used the oil from the sun-dried tomatoes. Topped with chopped kalamata olives and spicy ketchup. I also enjoyed the marinated beans so much that I think I will find a way to turn it into a dip! Thanks for the great recipe!
Nichole says
April 29, 2019 at 12:44 amThanks for posting this! I used sprouted beans for all of the bean ingredients because that’s what I had and used unsweetened soymilk for the liquid. The texture was interesting, and if I add ground chia or more flaxseed meal next time, probably will be more similar to egg omelette by proteins and emulsion and aeration.
Richa says
April 29, 2019 at 9:48 amGreat! Yes play around with it to make it the texture you like. I usually also mash some of the beans so that they are not too intrusive
Nichole says
April 29, 2019 at 5:20 pmDefinitely blending to increase the surface area for binding sites, but left out details because some of the web form inputs have limited number of characters.
🙂
For a pseudo-egg dish, I’m trying to include or improve healthy protein and lipid properties of eggs:
albumin proteins (a phosphoglycoprotein) from beans;
glycoproteins from psyllium husk, apples, corn, etc.;
phospholipids from flaxseed, chia seed and phospholipids with lecithin
from sources such as soy, sunflower seed, canola;
and also considering enzymes and other characteristics I’m still reading about.
On the same subject, if you ever want to tinker with low temperature cooking (< 120F),
using sourdough starter which contains beneficial LAB bacteria and yeast to ferment flaxseed meal and provide aeration (dough thickness < 1/2 inch, fermentation time 3-6 hours at 90F, then baking at 110F):
flaxseed meal, sunflower seed, psyllium husk, applesauce
and a very high baker's ratio of more water than dry ingredients results in an
omelette like texture too but has more probiotic properties… still tinkering with this…
You might have recipes that include yogurt and have some of the same effect, but the beneficial LAB bacteria die at about 120F and the yeast at about 140F or so.
Will look through your yogurt lassis one day soon – thanks again for the delicious recipes.