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Asparagus & Feta Vegan Frittata (soy-free, dairy-free, gluten-free)

  • Author: Liv B
  • Total Time: 35 minutes
  • Yield: 6-8 slices


Vegan frittata made with chickpea flour, spices, asparagus, dairy-free feta and a whole lot of love!


  • 1 1/4 cups chickpea/garbanzo bean flour
  • 2 tbsp nutritional yeast (optional, for savoury flavour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp parsley
  • 1 1/4 cups water
  • 3 tbsp oil, divided
  • 1/2 small white onion, finely chopped
  • 1 1/2 cups chopped asparagus
  • 1/4 cup vegan feta or other vegan cheese
  • chilli flakes


  1. Preheat oven to 375 F.
  2. In a mixing bowl, whisk together chickpea flour, nutritional yeast, baking powder, salt, pepper and parsley until combined.
  3. Add the water and whisk until smooth and no lumps remain. Set aside.
  4. In a 10-inch cast iron skillet on medium heat, add 1 tbsp oil and onion. Fry for 3 minutes until onion starts to turn translucent. Add asparagus and cook 2 minutes, until slightly softened.
  5. Take skillet off heat and add veggies into chickpea mixture, stirring to combine. Add remaining 2 tbsp oil into the skillet, spreading it around to grease the bottom and sides of the skillet.
  6. Pour chickpea and veggie mixture into the skillet and top with half of the cheese. Bake for 15-17 minutes until slightly golden on top with a few cracks.
  7. Remove from the oven and add remaining cheese and a sprinkle of chilli flakes on top. Let sit for 10 minutes before slicing and serving.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

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