Vegan Mini Frittata Muffins

This is a long overdue post. My former co-worker likes to eat vegan, so I decided to prepare and bring a vegan dish to a relaxed evening and she provided the caipirinhas :)

I got inspired to this dish through a pinterest picture. The recipe is from "The Mosltly Vegan" blog  which also has some amazing pictures of those mini frittatas.

As this is a vegan dish, you cannot use dairy products and need to substitute milk, eggs, cheese, etc. There is even a discussion whether white flour may not be vegan due to the bleaching process... However, I do like chickpea flour and used it. This recipe also uses nutritional yeast which will give the dish its cheesy flavor.


  • 2 cups chickpea flour
  • 1/4 cup nutritional yeast
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups water
  • 2 tablespoons oil
  • 3 cups chopped veggies
  • salt, pepper, cayenne pepper to taste
  • 1/2 cup spring onions - sliced
Sautéed tomato sauce:
  • 3 tablespoon oil
  • 2 pints cherry tomatoes - quartered
  • salt, pepper to tast
  • 2 tablespoons fresh chives - sliced


Preheat oven to 200 degree Celsius (400 degree Fahrenheit).
  1. Prepare the batter. Mix together chickpea flour, nutritional yeast, baking powder, salt, pepper and water. Set aside.
  2. Prepare the vegetables. I followed the author and used frozen broccoli that I let unthaw a little bit, red and yellow pepper, corn, and zucchini that I shredded and then squeezed to remove water. Heat the oil, add the veggies and cook for 5-7 minutes. Add the spring onions, season to taste (salt, pepper, cayenne pepper) and cook for another 2 minutes.
  3. Bake the mini frittatas. Brush a muffin tin with oil. Fill each muffin cup with the veggies (will make about 12-14 mini frittatas). Now, pour the chickpea batter on top and stir with a spoon to cover all the veggies. Bake for 30-45 minutes. They are ready when the top starts to brown slightly and an inserted toothpick comes out clean. Cool down for a bit before removing from the tin.
  4. In the meantime, prepare the cherry sauce. As the frittatas may be a little dry, I do like to have some flavorful sauce with it. I used this sauce before with my Spinach Gruyere Strata. Heat the oil, add the tomatoes, salt and pepper and let cook for a few minutes till they are soft and slightly burst. Remove from heat and add the chives.

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