The Best Vegan Grab & Go Breakfast

We get a lot of questions for travel food, snack food, food you can take on an airplane. I have got the most delightful, chickpea frittatas. They are so easy to make. It sounds fancy, but they're just a fluffy, perfect little muffin for eating anytime. I'll show you how to make them. Here we go. Hey, everybody. This is Dylan. And this is Reeves. You know we're all about helping you to stick to your plant-based diet by making it so easy that you can't go eat a bunch of junk food. We have got chickpea frittatas today, and they are the opposite of junk food. They are so healthy, but so handy. They are so handy because you can take them with you to work, shopping, on an airplane. Yes, they'll go through security just fine. They freeze well. We get a lot of questions for snacks that also freeze well. Now you don't just have to worry about pimping a potato in my pocket. You can have a chickpea frittata in your pocket too. That's like extra fancy. It is fancy, but they're very simple. Don't get caught up on the word frittata. Just sub for muffin if you prefer. Come on in, Reeves. Let's make these frittatas. The first step to making these frittatas is to chop a few veggies, whatever you've got. You don't have to get too caught up on what's going in here, following a recipe, anything like that. Yes, we have a recipe down below in the description box of the video, but you don't have to follow it exactly the same every time. I'm starting with one bell pepper. This is a pretty big bell pepper, but whatever. The amounts are always very forgiving in our recipes. You don't have to worry about, oh, that's too much, too little. Just pick some things out of your fridge that you've got and throw it in here. We're just making a batter, and then we're going to throw some chunky veggies in there. Go with the cultural influence flavor profile that you prefer. I always like Latin food's probably my number one. Indian's probably my number two. So how would you apply that to this recipe? Well, we're already going a little Latin here. I see that you have a jalapeno. We are throwing in a jalapeno. Jalapeno applies to very many ethnic foods. You could go black beans. You could serve it with salsa on the side. Ooh, black beans would be really good. Oh yeah, salsa on the side. You could just make these frittatas with pico. And if you don't want to chop, you could just take our veggie blend, reconstitute it, soak it in water, or simmer it on the stove till the veggies are soft, and you could just throw those into the batter, and that's it. No chop needed. So you got options. Ooh, I like that. We're just going to throw all these in a bowl, all the veggies, jalapeno, boom, here we go. If you don't want a jalapeno, we got plenty of bell pepper already in this mix, so you can just leave this out. You can sub it for anything you want. Sometimes I love to put chopped zucchini. Throw in a tomato. This is just a Roma tomato, whatever. We'll just keep the guts in and everything. Sometimes I take the core out of the middle, but it doesn't matter. You can chop it into any whatever size you like. How about some onion? Or a shallot. I was feeling fancy because of the whole frittata thing, and I don't need a lot. A shallot's just kind of conveniently shaped and sized. Take the outer layer off here, and we've got a shallot. What is a frittata? Is it a breakfast food? Frittata is traditionally an egg dish, a fluffy kind of egg dish, which is going to have a similar consistency to what we'll end up with, but no egg. Egg is not a healthy food. We're doing it with chickpeas, which will give you lots of delicious, healthy calories and no loads of cholesterol, for example. But you can enjoy these any time of day. Any time of day. How about a little corn? Here's some fire-roasted corn. This is just frozen corn. You could use a can of corn, whatever. Spinach is so good in this dish. Throw in a little bit of chopped spinach. You won't regret it. I don't like big pieces, because these are going to be like a little muffin, so you don't want to take a bite and then get spinach all over your face. Shallot, we make a batter. We've got chickpea flour. It's an item you should definitely be using if you're not already. Next up, some Well Year World nutritional yeast gives it a nice cheesy flavor. Any nutritional yeast will do, but ours just happens to be the best. You can buy it on our website. Throw it in. Get some baking powder in there. That'll make these fluff up real nice. And some dried basil. This is just a randomly selected dried herb. Anything that you like. Parsley, basil, cilantro, whatever you feel. Let's whisk this up a little bit, just so it's all mixed together. Some minced garlic. I've got to have lots of garlic in here, so we're going with a good tablespoon or so. If you want to have an eggy, kind of a sulfur-y flavor, black salt, if you've never experimented with it. Obviously, most of what we do, we don't add salt to our dishes, but if you're going for a unique flavor and you miss the egg thing as part of your old life, you could add a little bit of black salt flavor. If you're through that stage of your whole food, plant-based eating, then maybe you don't care about that. Like, we don't really care about that. Just a couple cups of water we're going to throw into our dry stuff. Whisk it all around. Get all the chunks out and all that. Let's throw in all these veggies. Bring this all together. Look at this beautiful batter. You got to have lots of veggies. It's going to be the basis of your whole little frittata muffin. I love that the chickpea batter just acts as a little binder for a mouthful of explosion of veggies. Exactly. That is all we're doing. Now we've just got a simple little silicone muffin tray. You can put little liners in there if you want to, but you don't have to. They will come out pretty easily. And let's just fill them up. Ooh, don't fill them up too much. They are going to expand a bit from the baking powder. I'm filling this up a little bit a lot. We've never known you to be careful, though. I'm not a very careful cook, am I? It's time to cook these up. The thing about these muffin tins is the silicone version is they do move around a little bit. What do you think of that? It's perfect. Let's do it. So we're just a few minutes in and they're already puffing up. Look at those beauties. Yum. It's time. Oh, look at these beauties. Oh, they look so nice. They puffed up beautifully. You do want to let them cool for like 15 minutes or they'll fall apart when you're trying to take them out. So let them cool off. Okay? I know it's not like me to do that, but you ought to. Do you all want to see my cool down hack? Let's see it, Dil. This is how I cool down Luca's oatmeal in the morning with an old hair dryer. But hair dryers are hot. You got to have the cool button. You don't want to blow hot air at something to cool it down. And then you just hold the button just like that, cooling it down. It works. It really works. So when you're done with the hair dryer, do you put it back in your bathroom or in the kitchen? This is the kitchen hair dryer. It's not for hair. Oh, okay. It just looks like a hair dryer. It's called a food cooler. Oh, okay. Are you ready to dig into these? Yeah. We don't want them to all fall apart. I should probably let them cool more. Oh, top of the muffin to you. Well, they don't stick. It's not a question of that. They come out nicely. You just need to let them cool. You can see they're still steaming heavily. Oh, they're so good. They really do have like a little omelet sort of vibe. I mean, that came out pretty well for me being very impatient and not letting them cool, but they'll come out just fine if you let them cool. If they seem a little soft or more moist than you want them in the middle, just cook them for five more minutes. No big deal. 35 to 40 minutes and there should be plenty, but the flavor is just fantastic. I love the chunky veggies, the chickpea flour. It's just the perfect mix. Okay, Reeves, show us how it's done. This is a lot of pressure. It is a lot of pressure. I'm sweating. I still haven't patiently waited for them to cool, but yeah, they're definitely warm on the bottom. The beautiful thing about these silicone muffin tins is they should just pop. Oh, wow. Isn't that darling? It's so cute. It's perfect for a little brunch. The veggies just do the job. You could add some spices, some of our seasoning blends, some Italian, whatever you're feeling up to that day. We did a little basil, but it really doesn't need much. All the fresh veggies make it so delicious. This is a crowd pleaser for sure. Okay, they're all coming out now. See, this is how it should go. They just come right off. There you have it, folks. If you like the look of that chickpea frittata, definitely get the recipe down below. They're so good for snacking. They keep really well, and you are going to love them. Try them with our new dry and veggie mix too. Let me know how it goes. Thanks for watching this video. We'll see you on the next one. Bye.