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Mini Vegan Leek & Sun Dried Tomato Frittatas
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Dinky little frittatas that are 100% vegan. Great for serving at parties, or make ahead and eat for a savoury breakfast on the go. 

Course: Appetizer, Breakfast, Canape
Cuisine: gluten free, Italian, Mediterranean, Vegan
Servings: 12 frittatas
Author: Louise-Claire Cayzer
For the Filling
  • 1 medium leek finely chopped
  • 10 sundried tomatoes soaked in hot water then finely chopped
For the Frittata 'mix'
  • 1 x 250g pack tofu
  • 50 g gram (chickpea) flour mixed with 4-5 Tbs water you might need a little more.
  • 3 Tbs olive oil
  • 1 tsp turmeric powder
  • 1/3 tsp Kala Namek (Black Himalayan Salt) optional
  • 3 Tbs nutritional yeast
  • Salt & Pepper to taste
  • 3-4 Tbs water
  1. In a frying pan with 1 Tbs of the olive oil, sautee the leek until soft.

  2. Oil a 12 hole cupcake/muffin tin well and turn your oven on to Gas mark 7/220C 

  3. Meanwhile, whizz together all the 'Frittata mix' ingredients in your food processor or blender  (If you don't have a food processor, mash the tofu up with a fork then mix all the other ingredients in by hand.

  4. Once the leeks are soft, mix them and the sun dried tomatoes into the frittata mix reserving few teaspoons to decorate. 

  5. Spoon around 3 Tablespoons of the mixture into each muffin tin and put in the oven for around 15-20 minutes. Check after 15, the frittatas should be slightly springy to touch. 

  6. Once done, leave to cool for a few minutes then gently run a knife around each frittata and remove from the tin. 

  7. Serve with the reserved leeks sprinkled on top.

Recipe Notes

These are great hot, served at room temperature or even straight from the fridge.  Can be frozen and reheated in the oven. 

Perfect for picnics, canapes or breakfast.