Vegan Mini Frittatas 💛
I’ve been slacking on my meal prep lately, but I spent a couple hours in the kitchen yesterday to making up for that. One thing I made was soy milk using my miomat_usa (use code plantnotion to get your own). So to use up the leftover soy pulp I made these mini frittata muffins. They’re great for a quick breakfast and they’re a good source of protein.
If don’t make your own soy milk, I’ve included directions for using just chickpea flour. You can also use up whatever veggies you have on hand too. I’ve made them before with green onions, corn, jalapeño, kale, etc. I just use whatever veg is in my fridge and they always turn out delicious 😋.
💛 Vegan Mini Frittatas
– 3/4 cup (100g) garbanzo bean/chickpea/besan flour bobsredmill
– 3 Tbsp (17g) nutritional yeast traderjoes
– 1 tsp (4g) baking powder
– 1/2 tsp (2g) garlic powder
– 1/2 tsp dried parsley (or sub fresh 1/2 Tbsp fresh)
– 1/2 tsp (2g) kala namak salt (indian black salt)
– 1/8 tsp black pepper
– 3/4 cup (150g) okara (leftover soy milk pulp from 1/2 cup soybeans)*
– 3/4 cup (180ml) unsweetened nondairy milk or water
– 1/2 cup (60g) diced red bell pepper**
– 1/2 cup (50g) finely chopped broccoli florets and stems**
– 1 small carrot, diced**
– 1/4 yellow onion, diced**
*No okara? Increase garbanzo bean flour to 1 cup (130g) and nondairy milk to 1 cup (240ml)
**Feel free to use 1 to 1-1/2 cups veggies of your choice
1. Preheat oven to 375F/190C. Grease or line 8 muffin cups.
2. In a mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, garlic, parsley, salt and pepper.
3. Whisk in the okara and nondairy milk.
4. Stir in the veggies.
5. Divide into batter into 8 muffin cups (about 1/4 cup batter each).
6. Bake for 25-30 minutes or until toothpick comes out clean.
7. Turn out muffins from the tin and let cool on a cooling rack.
8. Store leftovers in an airtight container in the fridge. Reheat in the microwave, toaster oven, or air fryer.