This easy vegan sourdough frittata is a fantastic way to enjoy a hearty, healthy meal that’s both satisfying and surprisingly simple to prepare.
Perfect for a relaxed weekend brunch or a light, nourishing dinner, it brings together the tangy flavor of sourdough with the wholesome goodness of winter vegetables in a gluten-free package.
Whether you’re new to vegan cooking or a seasoned pro looking for a quick and delicious option, this recipe is designed for ease and flavor. It’s packed with plant-based protein and fiber, making it a smart choice for anyone seeking a low-carb, gluten-free, and utterly delicious meal.
Vegan Sourdough Frittata with Winter Vegetables
- Total Time: 35-40 minutes
- Yield: 6 servings 1x
Description
This easy vegan sourdough frittata is a fantastic way to enjoy a hearty, healthy meal that’s both satisfying and surprisingly simple to prepare. Perfect for a relaxed weekend brunch or a light, nourishing dinner, it brings together the tangy flavor of sourdough with the wholesome goodness of winter vegetables in a gluten-free package. It’s packed with plant-based protein and fiber, making it a smart choice for anyone seeking a low-carb, gluten-free, and utterly delicious meal.
Ingredients
Instructions
1. 1. Prepare the Frittata Batter: In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, black salt (if using), garlic powder, onion powder, turmeric, and black pepper. Gradually pour in the plant-based milk, whisking continuously until you have a smooth batter with no lumps. Stir in the sourdough starter discard until well combined. Set the batter aside to rest while you prepare the vegetables. This resting period allows the chickpea flour to fully hydrate, resulting in a better texture.
2. 2. Saute the Vegetables: Heat 1 tablespoon of olive oil in a 10-inch oven-safe, non-stick skillet (or cast-iron skillet) over medium heat. Add the diced onion and cook for 3-5 minutes, until softened and translucent. Add your chosen winter vegetables (e.g., kale, mushrooms, bell peppers) and continue to cook, stirring occasionally, until they are tender-crisp and any excess moisture has evaporated, about 5-7 minutes. If using leafy greens like spinach, add them in the last 2 minutes until just wilted.
3. 3. Preheat Oven and Combine: While the vegetables are cooking, preheat your oven to 375 F (190 C). Once the vegetables are ready, spread them evenly across the bottom of the skillet.
4. 4. Pour and Cook on Stovetop: Pour the prepared chickpea flour and sourdough batter evenly over the sauteed vegetables in the skillet. Let it cook on the stovetop over medium-low heat for 3-5 minutes, or until the edges of the frittata begin to set and pull away slightly from the sides of the pan. This initial stovetop cooking helps create a nice crust on the bottom.
5. 5. Transfer to Oven and Bake: Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is firm to the touch in the center and lightly golden brown on top. You can test for doneness by gently pressing the center; it should feel solid and not jiggly.
6. 6. Cool and Garnish: Once baked, remove the skillet from the oven and let the frittata cool in the pan for 5-10 minutes before slicing. This cooling period allows it to set completely and makes for cleaner slices. Garnish with fresh chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: baking
- Cuisine: vegan
Nutrition
- Serving Size: 1 slice
Keywords: vegan, sourdough, frittata, gluten-free, plant-based, brunch, winter vegetables, healthy, low-carb, chickpea flour
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for so many reasons, making it ideal for busy families, health-conscious individuals, and anyone who appreciates a delicious meal without a lot of fuss. It’s incredibly versatile, working beautifully as a protein-rich vegan brunch centerpiece, a light and satisfying lunch, or even a simple, healthy breakfast that fuels your day without weighing you down. The combination of savory vegetables and the unique texture of a plant-based frittata makes it a crowd-plepleaser, even for those who aren’t strictly vegan. It’s also naturally gluten-free and low-carb, fitting a variety of dietary needs without compromising on flavor or heartiness. This frittata is perfect for meal prepping, as it reheats wonderfully, ensuring you have a healthy option ready to go throughout the week.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this vegan sourdough frittata is straightforward, focusing on accessible plant-based staples and fresh winter vegetables. The key to its unique texture and flavor comes from a blend of chickpea flour and nutritional yeast, which mimics the eggy consistency and savory depth of a traditional frittata. Don’t worry if you’re new to some of these ingredients; they’re widely available and easy to work with.
INGREDIENTS:
- 1 cup chickpea flour (garbanzo bean flour)
- 1/4 cup nutritional yeast
- 1 teaspoon black salt (kala namak), optional but recommended for “eggy” flavor
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric powder (for color)
- 1/4 teaspoon black pepper
- 1 1/2 cups unsweetened plant-based milk (almond or soy work best)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely diced
- 2 cups chopped winter vegetables (such as kale, spinach, mushrooms, bell peppers, or broccoli florets)
- 1/2 cup cooked sourdough starter discard, unfed
- 2 tablespoons fresh parsley, chopped (for garnish)
For the plant-based milk, unsweetened almond or soy milk are excellent choices as they have a neutral flavor that won’t overpower the frittata. Avoid sweetened varieties. If you don’t have black salt (kala namak), you can omit it, but it truly adds an authentic “eggy” sulfurous flavor that elevates the dish. For the winter vegetables, feel free to use whatever you have on hand or what’s in season. Kale, spinach, mushrooms, bell peppers, and broccoli are all fantastic options that cook down well and add great texture and nutrients. The sourdough starter discard is key for the unique tangy flavor and a subtle boost in texture; make sure it’s unfed and at room temperature.
Time Needed From Start To Finish
This recipe is designed for efficiency, making it perfect for busy mornings or quick weeknight meals.
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 35-40 minutes
This timeline assumes you have your vegetables prepped and ready to go. The cooking time for the frittata itself is largely hands-off, allowing you to get other things done while it bakes to perfection.
How To Make It Step By Step With Visual Cues
Making this vegan sourdough frittata is a straightforward process, even for beginners. Follow these steps for a perfectly cooked and delicious meal every time.
- Prepare the Frittata Batter: In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, black salt (if using), garlic powder, onion powder, turmeric, and black pepper. Gradually pour in the plant-based milk, whisking continuously until you have a smooth batter with no lumps. Stir in the sourdough starter discard until well combined. Set the batter aside to rest while you prepare the vegetables. This resting period allows the chickpea flour to fully hydrate, resulting in a better texture.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a 10-inch oven-safe, non-stick skillet (or cast-iron skillet) over medium heat. Add the diced onion and cook for 3-5 minutes, until softened and translucent. Add your chosen winter vegetables (e.g., kale, mushrooms, bell peppers) and continue to cook, stirring occasionally, until they are tender-crisp and any excess moisture has evaporated, about 5-7 minutes. If using leafy greens like spinach, add them in the last 2 minutes until just wilted.
- Preheat Oven and Combine: While the vegetables are cooking, preheat your oven to 375°F (190°C). Once the vegetables are ready, spread them evenly across the bottom of the skillet.
- Pour and Cook on Stovetop: Pour the prepared chickpea flour and sourdough batter evenly over the sautéed vegetables in the skillet. Let it cook on the stovetop over medium-low heat for 3-5 minutes, or until the edges of the frittata begin to set and pull away slightly from the sides of the pan. This initial stovetop cooking helps create a nice crust on the bottom.
- Transfer to Oven and Bake: Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is firm to the touch in the center and lightly golden brown on top. You can test for doneness by gently pressing the center; it should feel solid and not jiggly.
- Cool and Garnish: Once baked, remove the skillet from the oven and let the frittata cool in the pan for 5-10 minutes before slicing. This cooling period allows it to set completely and makes for cleaner slices. Garnish with fresh chopped parsley before serving.
Easy Variations And Serving Ideas That Fit Real Life
This vegan sourdough frittata is wonderfully adaptable, making it easy to customize for different tastes, occasions, and what you have on hand.
For a kid-friendly twist, consider using milder vegetables like finely diced bell peppers, corn, or peas. You can also add a sprinkle of vegan shredded cheese on top during the last 5 minutes of baking for a melty, cheesy finish that most kids love. A dollop of ketchup or a mild salsa on the side can also make it more appealing.
Vegetable swaps are encouraged! In addition to winter vegetables, feel free to use asparagus and sun-dried tomatoes in spring, zucchini and cherry tomatoes in summer, or sweet potato and apples in the fall. Just ensure any high-moisture vegetables are sautéed well to remove excess water before adding the batter.
For a party or buffet serving, you can bake this frittata in a larger oven-safe dish (like a 9×13 inch pan) for a thinner, more shareable version, adjusting baking time as needed. Once cooled, cut it into small squares or wedges for easy grab-and-go appetizers.
Optional toppings and dips can elevate the experience. A dollop of vegan sour cream or a cashew cream sauce adds richness. Fresh avocado slices, a sprinkle of red pepper flakes for a kick, or a drizzle of your favorite hot sauce are also great additions. A side of simple green salad with a light vinaigrette perfectly complements the savory frittata.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve a perfect vegan sourdough frittata every time.
One frequent mistake is not cooking the vegetables enough before adding the batter. If your vegetables are too raw or watery, they can release moisture into the frittata, making it soggy. Ensure they are tender-crisp and any excess water has evaporated during the sautéing step.
Another common issue is not allowing the chickpea flour batter to rest. While not strictly mandatory, letting the batter sit for 5-10 minutes after mixing allows the chickpea flour to fully hydrate. This results in a smoother batter and a more consistent, less crumbly frittata texture.
Over-baking can lead to a dry or rubbery frittata. Keep an eye on it in the oven; once the center is firm to the touch and slightly golden, it’s done. A toothpick inserted into the center should come out mostly clean.
Finally, not using an oven-safe skillet can be a problem. Ensure your skillet (whether non-stick or cast iron) is designed to go from stovetop to oven to avoid damaging your cookware or causing safety issues.
How To Store
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
