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Vegan Soyrizo Frittatas

Author Tiffani

Ingredients

  • 2 cups chickpea flour AKA garbanzo bean flour or besan
  • 1/4  cup nutritional yeast
  • 1 tsp *baking powder
  • 1/2 tsp black salt kala namak
  • 1/2 tsp black pepper
  • 1/4 tsp tumeric
  • 2 1/2 cups water
  • Olive oil or oil of choice, for cooking
  • 1 12 oz package soyrizo El Burrito brand or soy chorizo of choice (ensure nut-free if needed)
  • 1/2 cup yellow onion chopped
  • 1 small avocado diced
  • 4  oz can diced green chilies drained well (only use about 3/4 of the can)
  • 3 green onions chopped and divided in half
  • handful of fresh cilantro leaves plus more for serving

Topping option #1:

  • vegan cheddar shreds ensure nut-free and/or grain-free if needed
  • fresh tomato slices 1 per each frittata (a whole batch is 14)
  • sea salt and black pepper

Topping option #2:

  • fresh salsa
  • vegan sour cream ensure nut-free if needed

Instructions

  • Using a mixing bowl, whisk together the first 7 ingredients. Cover bowl with a clean towel and set aside.
  • Preheat oven to 400° F. Over medium heat, drizzle olive oil into a large skillet. Sauté onion until translucent, then add the soyrizo and the green chilies, adding more oil if necessary. Periodically stir and scrape the bottom with spatula, until soyrizo is thoroughly heated.
  • Add diced avocado, the cilantro, and half the green onions to the skillet. Stir to incorporate and turn off heat.
  • Spray or rub muffin trays with oil. You will need enough for 14 frittatas. Spoon soyrizo mixture into the 14 oiled cups. Try to divide evenly. Using a ladle, fill each cup to the top with frittata the batter. Now using a small spoon, in each cup, carefully stir the soyrizo mixture with the batter. You're doing this so it's not just one big clump in the bottom.
  • Place the muffin tins in the oven and bake for 30-40 minutes. They're done when slightly browned and a toothpick comes out clean. After removing from the oven, leave frittatas in the tins and let sit for 10 minutes.
  • Run a butter knife along the side of each frittata to break it away from the side of the muffin tin. Then, gently remove each frittata.
  • If using topping option #1, top each frittata with vegan cheddar shreds and a slice of tomato. Sprinkle each tomato slice with salt and pepper. Put these on a cookie sheet and place under the broiler until cheese melts and tomatoes are warmed. If using topping option #2, top each frittata with a spoonful of fresh salsa and a dollop of vegan sour cream.
  • To serve, sprinkle with fresh cilantro and chopped green onions (optional). Enjoy!

Notes

*I use regular baking powder which does contain cornstarch, however, if you are grain-free you can purchase specially made grain-free baking powder, or make some homemade.