Made with chickpea flour, vegan Broccoli Frittata is the ultimate springtime breakfast dish. This baked frittata recipe perfect for Easter Brunch, Mother’s Day, or anytime you find yourself craving brinner! It’s soy-free, gluten-free, and egg-free.
I will make any excuse to make a big brunch on weekends. First day of spring? Let’s make a quiche! It’s your half birthday? I’ll scramble up some tofu! The Easter Bunny is on his way? I’ll pop a frittata in the oven.
Sometimes I won’t even wait until the weekend. I’ll just make whatever brunch dish I’m craving for dinner. We often have tofu scrambles, quiches, frittatas, and even tofu benedicts for brinner.
Frittatas are probably my favorite type of brunch dish. They’re easy to make and there are endless possibilities to them. I like to make them with a tofu base, but sometimes I mix things up — as I did here — and use chickpea flour instead. Any type of veggies can be mixed in with the filling.
They may look like they take a lot of time to make, but frittatas are super easy tom mix together. You just mix up the base, sauté some veggies, combine the two, and bake! If you have a hankering for a quiche, you can just pour the filling into a pie crust before baking it.
This vegan Broccoli Frittata is sort of a cheat recipe. I took two of my recipes from last year – Vegan Greek Frittata and Vegan Broccoli Quiche Cups – and combined them. The base is from the frittata recipe, and the filling is from the quiche cups recipe. Broccoli and sun-dried tomatoes pair well together, and a frittata is a delicious way to enjoy them.
The base of this frittata is chickpea flour. It’s sometimes called garbanzo bean flour, besan, or gram flour. Bob’s Red Mill makes a garbanzo and fava combo flour that will also work in this recipe, if you can’t find garbanzo flour on its own.
Chickpea flour is made from ground chickpeas, and it’s a great alternative to tofu for those who have sensitivities to soy. It’s high in protein and it’s gluten-free. Chickpea flour can be a great egg replacer in breakfast dishes, and I love to make omelets and pancakes with it.Because of its dense texture, it can also replace eggs as a binder in recipes, which is how I used it in my Cornmeal Crusted Brussel Sproutsrecipe.
- First, you cook the garlic and broccoli.
- Then, you mix together the frittata base ingredients.
- Next, you add the broccoli and sun-dried tomatoes to the base and give it a good mix.
- Finally, you pour the mixture into a pan and bake it!
I prefer the dry type of sun-dried tomatoes over the oil-packed kind. If you can only find oil-packed, give them a little rinse before using them in the recipe. Sometimes the dry type can be a little on the stiff side. If that’s the case, just soak them in warm water for about 15 minutes to soften them.
I like to serve my vegan Broccoli Frittata with roasted potatoes for the perfect brunch. When I’m more in the mood for breakfast for dinner, I pair it with a side salad.
Vegan Broccoli Frittata with Sun-Dried Tomatoes
- 1 teaspoon neutral vegetable oil
- 2 cloves garlic, minced
- 1 bunch broccoli, cut into very small florets
- 2 cups chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon kala namak, black salt
- ¼ teaspoon black pepper
- 2 cups water
- ½ cup minced sun-dried tomatoes
- Paprika, for dusting
Preheat oven to 400° and lightly oil a tart pan, pie dish or springform pan.
Heat the oil in a large pan over medium-high heat. Sauté the broccoli and garlic until the broccoli turns bright green and the garlic is fragrant.
Whisk together the chickpea flour, nutritional yeast, turmeric, thyme, onion powder, garlic powder, salt, kala namak, and black pepper. Whisk in the water and mix until smooth.
Fold in the broccoli and sun-dried tomatoes and then pour the mixture into your prepared pan.
Bake for about 45 minutes, or until golden brown and an inserted toothpick comes out clean.