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Overhead shot of Vegan Frittata with Leek & Onion in cast iron skillet. Frittata is decorated with leek and onion discs.
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5 from 1 vote

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 Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: healthy, Italian, vegan
Servings: 4 servings
Author: Elizabeth Emery

Ingredients

  • 2 tablespoon avocado or olive oil
  • 1 large onion
  • 1 medium leek
  • 2 cloves garlic (crushed)
  • 2 cups chickpea flour
  • ½ tablespoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ tsp turmeric
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • ½ tsp black pepper
  • ½-1 tsp salt (to taste)
  • 2 cups water

Optional

  • 1 cup your favourite vegan cheese (grated)

Instructions

  • Preheat the oven to 400°F/205°C. 
  • Slice the onion into ½cm discs, setting aside 4-5 of the smallest discs (these will be used for decoration later). 
  • Slice the leek the same way, again reserving 4-5 sliced discs for decoration later. Then set the leek aside.
  • Using 1 tablespoon 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.
  • 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). 
  • Stir to combine all ingredients and add the water. 
  • 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).
  • Add the fried onion and raw leek (except for the decorative slices) and whisk again to mix.
  • 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.)
  • Pour the frittata mixture into the pan, ensuring that it evenly coats the surface. 
  • 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.
  • 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. 
  • Remove from the oven, cut into slices and serve immediately straight from the pan.

Notes

This dish is best served straight from the oven. As it cools it will harden - it's still completely edible, but it is better fresh.