Vegan chickpea frittata is another quick every-day meal in the Italian repertoire of simple and delicious dishes. It’s an easy dinner recipe and oh-so-delicious.
For those who have never tried it, a frittata is an egg-based dish that resembles an omelette, quiche, or scrambled eggs.
This vegan version features delicious chickpea flour and caramelized red onion. Serve it with a delicious side of grilled wild mushrooms. And top it with homemade black olive tapenade.
This recipe has more than 13 grams of protein and can be whipped up in under an hour.
This dish features a number of classic Italian flavors: rosemary, olives, orange. Serve it on a chopping board as a starter or as an aperitivo to amaze all your non-vegan friends![amd-zlrecipe-recipe:358]
Craving more delicious, Italian-inspired vegan recipes? Try making my vegan spaghetti with garlic and olive oil. It’s so simple and satisfying and full of flavor. Plus, you only need a handful of ingredients to make it! All you need is spaghetti noodles, garlic cloves, chili flakes, extra virgin olive oil, parsley, and sea salt.
You can serve the spaghetti with my classic Italian-style vegan bruschetta with tomatoes and garlic. The plant-based recipe features ripe tomatoes, garlic, and a hearty loaf of bread. You can make it in under 20 minutes. Or, try making my vegan baked eggplant with creamy avocado spread. Top the delicious baked eggplants with spiced chickpeas and a tomato salsa made with date tomatoes, parsley, apple cider vinegar, garlic, and salt and pepper.
My savory stuffed bell peppers can also be served as a main or side dish. The bell peppers feature rice and other delectable veggies.
For dessert, you can whip up my no-bake vegan carrot cake squares, which feature dates and walnuts. The delectable treats are equal parts tasty and healthy. Slather them in a cashew frosting, which features wholesome natural ingredients that are full of healthy fats and energy. The walnuts, almonds, and dates make the base of this delicious dessert. The squares are perfect as a mid-morning or pre-workout snack.
This recipe was republished with permission from The Plant-Based School.