A delicious vegan twist on the classic Italian frittata using silken tofu and gram flour to create an egg-like base, combined with leftover pasta or vegetables for a satisfying light meal.

italian

mediterranean

Nutrition

Provides plant-based protein from tofu and chickpea flour with complex carbohydrates from pasta, enhanced with nutritional yeast for B-vitamins.

Calories	280 kcal
Energy	1172 kJ
Protein	10 g
Total Fat	4 g
Saturated Fat	1 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	2 g
Cholesterol	0 mg
Carbohydrate	48 g
Sugars	3 g
Dietary Fibre	4 g
Sodium	308 mg

*per serving

VeganVegetarianDairy FreeEgg FreeNut FreePeanut FreeSesame FreeShellfish FreeHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastalunchveganvegetarianmeal prepmain courseoven and roasting

Vegan Pasta Frittata

The Vegan Larder (Louise-Claire Cayzer)

6

Name: Vegan Pasta Frittata — Tasty Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: For The Frittata 'vegan Egg' Mix; 1 pack Silken Tofu (approximately 300g or 1 cup); 3 - 4 tablespoon Gram Flour (chickpea flour); 1 teaspoon Turmeric; 0.5 teaspoon Chilli Powder (mild, or smoked paprika as alternative); 0.25 teaspoon Black Salt (kala namak); 1 teaspoon Oregano Or Thyme; 3 - 4 tablespoon Water; 3 tablespoon Nutritional Yeast (optional, gives a cheezy flavour); Frittata Filling; 400 gram Cooked Pasta In Sauce Or Leftover Vegetables; 1 tablespoon Olive Oil

servings

0

per serve

0

minutes

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Ingredients

For The Frittata 'vegan Egg' Mix

1 pack Silken Tofu approximately 300g or 1 cup

3 - 4 tablespoon Gram Flour chickpea flour

1 teaspoon Turmeric

0.5 teaspoon Chilli Powder mild, or smoked paprika as alternative

0.25 teaspoon Black Salt kala namak

1 teaspoon Oregano Or Thyme

3 - 4 tablespoon Water

3 tablespoon Nutritional Yeast optional, gives a cheezy flavour

Frittata Filling

400 gram Cooked Pasta In Sauce Or Leftover Vegetables

1 tablespoon Olive Oil

Equipment

Oven

Flan tin

Large mixing bowl

Whisk

Instructions

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.