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! It slices beautifully for a sit-down lunch and travels well for car journies and packed lunches.
🌱What's the vegan 'egg' mix?
To make this frittata pasta vegan, you need a basic vegan egg replacement mix. It's super easy to make! It's literally made from:
- a packet of silken tofu
- a few tablespoons of gram (chickpea) flour
- some spices for flavour and colour. Turmeric gives it that lovely yellow/light orange colour. Maybe add a bit of chilli if you like extra spice
- nutritional yeast for the cheezy flavour (this is a staple is many vegan recipes)
- I added a scant ¼ teaspoon of Kala Namak (Black Salt) which has a naturally occurring sulphurous compound in it. It basically gives vegan "egg" dishes that an eggy taste.
We have a super helpful guide on vegan egg replacements that we think you'll love, including how to bake cakes and make yummy breakfasts.
🍝The best filling
For this recipe, I've obviously used pasta as the main filling. In Italy, pasta from the night before is often used in place of the usual potatoes & carrots in a frittata. But you can use literally anything as the main filling. You could even add extra bits of vegan bacon and vegan cheese for a more indulgent version!
This would also be a brilliant way to use up leftover Christmas or Sunday lunch Veggies.
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 deliberately making extra pasta just so you can make this (*ahem*).
The thing is... It's SO DELICIOUS and SO EASY!
This is how you make this pasta frittata.
- Make the vegan egg mix / batter by combining the tofu, nutritional yeast, spices and chickpea flour. I've done this in a bowl, but you can use a blender for a super smooth batter.
- Add your leftover veggies or pasta. Make sure they're fully coated.
- Put in a tin, and bake!
These are the questions we get asked most often about this 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, then this recipe is gluten-free. The batter is 100% gluten-free.
Kala Namak is a naturally occurring salt that has a sulphurous taste. You can buy it in health food stores. A little goes a long way!
Technically, you can make this vegan pasta frittata in any tart or pie tin. However, I love using a springform cake tin (the sort that unlocks on the sides to make extracting a cake easier). I use this for pretty much all my cakes (definitely check out my easy rhubarb cake!) and this springform tin is also great for making a larger vegan quiche.
If you like the sound of this frittata, you might like to check out our other frittata and quiche recipes.
We really hope it helps you transform your leftovers into a lovely frittata for lunch or dinner.
Vegan Pasta Frittata
- Flan / pie dish
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
For the Frittata 'vegan egg' mix
- 1 pack (1 cup) silken tofu (around 300g / 1 cup)
- 3-4 tablespoon gram flour (chickpea flour)
- 1 teaspoon turmeric
- ½ teaspoon mild chilli powder (or smoked paprika)
- ¼ teaspoon black salt (kala namak)
- 1 teaspoon oregano or thyme
- 3-4 tablespoon water
- 3 tablespoon nutritional yeast (optional, but gives a nice cheezy flavour)
- 400 g (2 cups) cooked pasta in sauce OR left over veggies
- 1 tablespoon olive oil
- Heat your oven to 200°C / 400°F / Gas Mark 6.
- 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 lunch.