Vegan Pasta Frittata
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

A super easy way to use up left-over pasta in a yummy vegan recipe. Who knew that Vegan Frittata would be so easy to make & delicious to eat.!

Course: Main Course
Servings: 4
Author: Louise-Claire Cayzer
For the Frittata 'vegan egg' mix
  • 1 pack silken tofu (around 350g)
  • 3-4 Tbs Gram flour (Chickpea flour)
  • 1 tsp turmeric
  • 1/2 tsp mild chilli powder
  • 1/4 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
Frittata Filling
  • 400 g Cooked pasta in sauce OR left over veggies
  • 1 Tbs olive oil
  1. Heat your oven to Gas Mark 6/ 220C

  2. Grease a 20cm diameter flan, pie or springform tin with a little oil

  3. 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. 

  4. Add more gram flour if it is too runny, or more water if it is too stiff.

  5. 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.

  6. Pour the whole lot into the prepared tin & smooth so it is even.

  7. Bake in the oven for around 15 minutes, or until it is slightly browned on top and set.

  8. Serve in slices with veggies or salad as a light luncb

Recipe Notes

This would be a brilliant way to re-purpose left over Christmas or Sunday lunch veggies.