Vegan Frittata with Leek & Onion (gluten-free)
For a plant-based twist on a classic, try this delicious Vegan Frittata with Leek & Onion. It's healthy, naturally gluten-free and oh-so-simple to make.
- Prep time
- 25 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp avocado or olive oil
- 1 large onion
- 1 medium leek
- 2 cloves garlic (crushed)
- 2 cups chickpea flour
- ½ tbsp dried thyme
- 1 tsp smoked paprika
- ½ tsp turmeric
- 2 tsp onion powder
- 2 tsp garlic powder
- ½ tsp black pepper
- ½-1 tsp salt (to taste)
- 2 cups water
- 1 cup your favourite vegan cheese (grated)
Instructions
- 1
Preheat the oven to 400°F/205°C.
- 2
Slice the onion into ½cm discs, setting aside 4-5 of the smallest discs (these will be used for decoration later).
- 3
Slice the leek the same way, again reserving 4-5 sliced discs for decoration later. Then set the leek aside.
- 4
Using 1 tbsp of the oil, gently fry the onion slices (except the decorative ones) in a pan on the stovetop for 10-15 minutes stirring frequently, until they are lightly golden and soft. Remove from the heat and set aside.
- 5
In a large mixing bowl, add the crushed garlic, chickpea flour, thyme, paprika, turmeric, onion powder, garlic powder, pepper, salt and vegan cheese (if using).
- 6
Stir to combine all ingredients and add the water.
- 7
Using a hand or manual whisk, whisk the mixture until there are no lumps of flour and it has a smooth consistency (about a minute).
- 8
Add the fried onion and raw leek (except for the decorative slices) and whisk again to mix.
- 9
Using the remaining oil, gently brush it all around a circular pan with deep sides. A cast iron pan works really well for this, because it is naturally nonstick and helps give the frittata a nice crispy finish. (You are welcome to use any deep-sided pan however, and if you don't have a circular one don't worry.)
- 10
Pour the frittata mixture into the pan, ensuring that it evenly coats the surface.
- 11
Arrange your reserved onion and leek discs in a decorative pattern on the surface (see photos for example), and if you wish, add extra shreds of vegan cheese to the surface for flavour.
- 12
Bake in the oven for 35-40 minutes, until the frittata surface is firm and golden, the cheese is melted (if using) and the decorative leeks/onions are starting to brown.
- 13
Remove from the oven, cut into slices and serve immediately straight from the pan.