Who says you need eggs to make a rich, savory frittata? This oil-free, vegan mushroom frittata is packed with flavor, easy to prep, and makes the perfect protein-packed breakfast or brunch — no compromises, just plants.
Here's a hearty, wholesome vegan breakfast (or brunch!) that feels indulgent but is made with nothing but good-for-you ingredients! This Vegan Mushroom Frittata is totally egg-free, oil-free, and packed with savory flavor thanks to a medley of mushrooms, chickpea flour, and creamy silken tofu.
Whether you're serving this on a slow Sunday morning or meal-prepping your way through the week, this plant-based frittata is filling, satisfying, and loaded with plant protein — no eggs or oil required!
Enjoy your frittata with a side of sweet potato hashbrowns! And if you love this recipe, you'll definitely love this Breakfast Casserole too!
Jump to:
Why You’ll Love This Vegan Frittata
- Totally egg-free – Made with a chickpea flour and silken tofu blend that mimics the texture of eggs
- Oil-free & gluten-free – A lighter option for whole-food plant-based eaters
- Packed with umami flavor – Thanks to mushrooms, nutritional yeast, and black salt
- Meal prep friendly – Makes a great grab-and-go breakfast or lunch
Ingredients You’ll Need
Veggies & Flavor:
- 10 oz mushrooms - use any variety you love! I used a mix of pioppino, shiitake, and oyster – but use your favorites or whatever you have available!
- 1 tablespoon tamari or soy sauce
- 4 large scallions (green onions)
- ½ cup cherry tomatoes, halved
The Vegan “Egg”:
- 1 cup (120g) chickpea flour
- 1 block (308g) extra firm silken tofu
- ¼ cup nutritional yeast
- ½ teaspoon black salt (for that classic “eggy” flavor)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ cup water
Optional Toppings:
- Extra black salt to taste - the flavor of black salt reduces when cooked, so it's good to add a fresh sprinkle before enjoying!
- Fresh herbs like basil or dill
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How to make Vegan Mushroom Frittata
1. Prep Your Dish
Preheat your oven to 400ºF and line a 9-inch pie dish with parchment paper.
2. Sauté the Veggies
In a non-stick skillet, cook mushrooms and the white parts of the scallions over low heat for 2–3 minutes. Add tamari, stir, and cook for another 5–6 minutes until softened and fragrant. Remove from heat.
3. Blend the Eggy Base
In a blender, combine chickpea flour, silken tofu, nutritional yeast, black salt, garlic powder, pepper, turmeric, and water. Blend until smooth.
4. Mix It Up
(Feeling fancy? Reserve a few mushrooms for the top!) Add the blended mixture to the skillet with the mushrooms and stir in the green parts of the scallions. Mix well.
5. Bake It
Pour everything into your prepared pie dish and spread it evenly. Top with reserved mushrooms and cherry tomatoes. Bake for 40–45 minutes, until the center is set and the edges are lightly golden.
6. Let It Rest
Cool for at least 15 minutes before slicing. This helps it firm up and makes cutting easier.
Top with fresh herbs and a little more black salt if you’re feeling it — then dig in!
Serving Suggestions
- The flavor of the black salt will diminish when cooked. I recommend giving your slice a light sprinkle again before enjoying!
- Add a drizzle of hot sauce or a spoonful of vegan pesto for extra flavor!
- Serve with a side salad and roasted potatoes for a full brunch spread.
- Slice into wedges for easy grab-and-go breakfasts.
Mix it up!
Want to switch it up? This vegan frittata is super flexible — here are a few tasty ideas:
- Mini Frittatas: Pour the batter into a lined or silicone muffin tin for individual servings — perfect for meal prep or brunch parties!
- Veggie Swap: Try adding spinach, kale, bell peppers, or zucchini. Just sauté or drain watery veggies first to avoid a soggy frittata.
- Different Mushrooms: Use cremini, button, or portobello if specialty mushrooms aren’t available — they’ll still add great umami.
- Add a Kick: Stir in a pinch of red pepper flakes or top with your favorite hot sauce for a spicy twist.
- Cheesy Boost: Add ¼ cup of your favorite vegan cheese shreds or more nutritional yeast for extra cheesy flavor.
Equipment
- 9-inch pie dish – A ceramic or glass dish works great for even baking.
- Parchment paper – Helps prevent sticking since this recipe is oil-free.
- Blender – For blending the chickpea-tofu “egg” mixture until smooth and creamy.
- Non-stick skillet – Essential for sautéing mushrooms without oil.
- Mixing spoon or spatula – To combine the batter and veggies before baking.
- Oven – Preheated to 400ºF to bake your frittata to golden perfection.
Storage
Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat slices in a microwave, toaster oven, or low oven (about 325ºF) until warmed through.
Freezer: This frittata is freezer-friendly, too! Once cooled, slice into individual portions, wrap them, and freeze for up to 2 months. Thaw overnight in the fridge or pop in the oven straight from frozen — just heat low and slow until warmed through.
This vegan mushroom frittata is a perfect example of how whole plant foods can be delicious, satisfying, and nourishing all at once. It’s proof that you don’t need oil or eggs to make a brunch-worthy dish that everyone will love.
FAQ
Absolutely! Try adding spinach, bell peppers, or zucchini — just avoid overly watery veggies unless you pre-cook them.
Yes! Let the frittata cool completely, slice it, and freeze in an airtight container. Reheat in a toaster oven or microwave.
Black salt (also called kala namak) gives this dish that classic eggy flavor — it's totally optional but highly recommended.
Related
Looking for other recipes like this? Try these:
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Vegan Frittata with Mushrooms (oil free)
Ingredients
- 10 oz mushrooms (choose a variety or whatever is available to you- I used pioppino, shitake & oyster) pulled apart or cut into bite sized pieces.
- 1 tablespoon tamari or soy sauce
- 4 large green scallions
- ½ cup cherry tomatoes, halved
Egg
- 1 cup chickpea flour (120g)
- 1 block extra firm silken tofu (308g)
- ¼ cup nutritional yeast
- ½ teaspoon black salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ cup water
Optional Toppings
- fresh herbs like basil or dill
- black salt to taste
Instructions
- Prep: Prepare a 9-inch pie dish by lining it with parchment paper and pre-heat the oven to 400℉.
- Cook mushrooms: In a non stick skillet add in the mushrooms and white parts of the green onions. Cook over low heat for 2-3 minutes. Add tamari and stir, cooking for 5-6 more minutes. Remove from heat.
- Blend the "egg": In a blender add all vegan egg ingredients and blend until smooth and creamy.
- Mix: (If you'd like to be fancy- remove a few mushrooms to put on the top of your frittata.) Pour the egg batter in the skillet with the mushrooms, add in the green parts of the scallion and mix well.
- Bake: Pour the mixture into the prepared pie dish and smooth if out so the mushrooms are distributed evenly. Top the frittata with the remaining mushrooms and halved cherry tomatoes. Bake for 40-45 minutes. Center should not be jiggly, the frittata should appear set and the edges slightly browned.
- Let it sit for at least 15 minutes before slicing to let it firm up a little. Top as desired and enjoy!
Notes
| calories 122 | |
| % Daily Value * | |
| Total Fat 3 g | 4 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 153 mg | 6 % |
| Potassium 552 mg | 16 % |
| Total Carbohydrate 19 g | 6 % |
| Dietary Fiber 5 g | 20 % |
| Sugars 3 g | |
| Protein 8 g | 16 % |
| Vitamin A | 8 % |
| Vitamin C | 3 % |
| Calcium | 3 % |
| Iron | 11 % |
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