But you need eggs to make a Frittata…


…said no vegan ever!


This dinner was a complete triumph! A frittata made using a gram flour (made from chickpeas) batter and packed with yummy ingredients and flavours.


I served it with a fresh sweetcorn and bell pepper salad, but here is where you can get creative. Enjoy!

Vegan Chorizo Frittata
(Serves 4-6)




For the Filling:

4 Vegan chorizo sausages, sliced (I get mine from M&S)

Handful green beans, trimmed and halved

1 large potato, peeled + cut into 2cm pieces

1 shallot, trimmed and sliced (or use half a red onion)

1 tomato, sliced.


For the Batter:

140g gram flour (chickpea flour)

350ml water

60g thick cashew cream (blend 60g cashews in some water until smooth)

1 tbsp nutritional yeast

1/2 tsp salt

1/4 tsp kala namak (black salt – I get mine from Amazon)

1/2 tsp ground turmeric

1/4 tsp black pepper

1/4 tsp cayenne pepper

1 tbsp organic olive oil

Handful fresh parsley, chopped

1/2 tsp dried dill (optional)



  1. Preheat the oven to 190 degrees C. Prepare a 23cm pie, quiche or cake tine (with release) with vegan butter or oil.
  2. Parboil the potatoes and green beans until nearly cooked.
  3. Fry off the vegan chorizo until nearly ready (2min less than the cooking instructions suggest).
  4. While the chorizo is cooking, mix all the ingredients for the batter in a mixing bowl with a whisk.
  5. Load all the filling ingredients except the tomato into the dish and cover with the batter.
  6. Top with tomato slices.
  7. Bake for 45-60min until golden and cooked through. Use a knife or toothpick to pierce the frittata from the top, and if it comes out clean it’s done – but keep an eye on it.
  8. Serve with a side salad of your choice.



Leave a Reply