Vegan Leek & Onion Frittata (gluten-free)


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Vegan Leek & Onion Frittata (gluten-free)


For a plant-based twist on the classic dish, try this delicious Vegan Leek & Onion Frittata. It’s healthy, naturally gluten-free and oh-so-simple to make.


  • 2 tbsp avocado or olive oil
  • 1 large onion
  • 1 medium leek
  • 2 cloves garlic (crushed)
  • 2 cups chickpea flour
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • ½ tsp black pepper
  • ½1 tsp salt (to taste)
  • 2 cups water


  • 1 cup your favorite vegan cheese (grated)


  1. Preheat the oven to 400°F/205°C.
  2. Slice the onion into ½cm discs, setting aside 4-5 of the smallest discs (these will be used for decoration later).
  3. Slice the leek the same way, again reserving 4-5 sliced discs for decoration later. Then set the leek aside.
  4. Using 1 tbsp of the oil, gently fry the onion slices (except the decorative ones) in a pan on the stovetop for about 10-15 minutes stirring frequently, until they are lightly golden and soft. Remove from the heat and set aside.
  5. In a large mixing bowl, add the crushed garlic, chickpea flour, thyme, paprika, turmeric, onion powder, garlic powder, pepper, salt and vegan cheese (if using).
  6. Stir to combine all ingredients and add the water.
  7. Using a hand or manual whisk, whisk the mixture until there are no lumps of flour and it has a smooth consistency (about a minute).
  8. Add the fried onion and raw leek (except for the decorative slices) and whisk again to mix.
  9. Using the remaining oil, gently brush it all around a circular pan with deep sides. A cast iron pan works really well for this, because it is naturally nonstick and helps give the frittata a nice crispy finish. (You are welcome to use any deep-sided pan however, and if you don’t have a circular one don’t worry.)
  10. Pour the frittata mixture into the pan, ensuring that it evenly coats the surface.
  11. Arrange your reserved onion and leek discs in a decorative pattern on the surface (see photos for example), and if you wish, add extra shreds of vegan cheese to the surface for flavor.
  12. Bake in the oven for 25-30 minutes, until the frittata surface is firm and golden, the cheese is melted (if using) and the decorative leeks/onions are starting to brown.
  13. Remove from the oven, cut into slices and serve immediately straight from the pan.


This dish is best served straight from the oven. As it cools it will harden – it’s still completely edible, but it is better fresh.



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