I'm not sure why I've been so slow to the party on vegan frittata and quiches. They're easy to make, and best of all, delicious to eat. This vegan pasta frittata is made even better by using up leftover pasta. Thrifty and yummy!
🌱What's in the vegan 'egg' mixture.
To make this frittata vegan, the basic vegan egg replacement mix is super easy. Just a packet of silken tofu, mixed with a few tablespoons of gram (chickpea) flour and some spices for flavour and colour. Turmeric, maybe a bit of chilli...its up to you. I added a scant ¼ teaspoon of Kala Namak (Black Salt) which has a naturally occurring sulphurous compound in it which when added to tofu gives it an eggy taste.
As with any frittata, it comes into its own as a great vehicle to use up leftover veggies. In Italy, pasta from the night before is often used in place of the usual potatoes & carrots.
I don't know about you, but I often make way too much pasta, so a frittata like this is the perfect way to use up leftovers. You might even find yourself deliberatly making extra pasta just so you can make this. (ahem)
The thing is... It's SO DELICIOUS and SO EASY!
👩🍳Easy How to Instructions:
❓FAQ for the Vegan Pasta Frittata
Leftover pasta is great. But you can also use cooked veggies such as potato, carrot or any kind of greens.
If you use gluten free pasta this recipe is gluten free. The batter is 100% gluten free
Kala Namak is a naturally occuring salt that has a sulphorous taste. You can buy it in health food stores. A little goes a long way!
I made this crustless quiche in a springform cake tin (the sort that unlocks on the sides to make extracting a cake easier), but you could any kind of pie or flan tin.
This would be a brilliant way to use up left over Christmas or Sunday lunch Veggies.
If you like the sound of this frittata, you might like to check out our other frittata and quiche recipes.
Let us know in the comments & leave a star rating if you love this recipe! We really hope it helps you transform your leftovers into a lovely frittata for lunch or dinner.
Vegan Pasta Frittata
For the Frittata 'vegan egg' mix
- 1 pack silken tofu (around 300g/ 1 cup)
- 3-4 Tbsp Gram flour (Chickpea flour)
- 1 tsp turmeric
- ½ tsp mild chilli powder or smoked paprika
- ¼ tsp black salt (kala namak)
- 1 tsp oregano or thyme
- 3-4 Tbs water
- 3 Tbs nutritional yeast optional, but gives a nice cheezy flavour
- 400 g Cooked pasta in sauce OR left over veggies (2 cups)
- 1 Tbsp olive oil
- Heat your oven to Gas Mark 6/ 220C
- Grease a 20cm diameter flan, pie or springform tin with a little oil
- Put all the frittata egg mix ingredients into a large bowl and mix together until you have a smooth 'eggy' mixture that is slightly runny.
- Add more gram flour if it is too runny, or more water if it is too stiff.
- Mix in the pasta ( or other veggies) You should end up with the pasta all coated in the mix, with a bit more around it.
- Pour the whole lot into the prepared tin & smooth so it is even.
- Bake in the oven for around 15 minutes, or until it is slightly browned on top and set.
- Serve in slices with veggies or salad as a light luncb