Vegetable Vegan Frittata
A creamy and indulgent plant-based frittata packed with vibrant vegetables, perfect for brunch or dinner.
Ingredients
Vegetable Ingredients
- 2 medium potatoes, diced Yukon Gold works wonderfully for a creamy texture
- 1 small onion, diced yellow or sweet onion adds a delicate sweetness
- 1 medium bell pepper, diced choose your favorite color for a vibrant look
- 1 medium zucchini, diced sneak in those greens!
- 2 cloves garlic, minced fresh garlic packs flavor
- handful grape tomatoes, halved or quartered cherry tomatoes are a great alternative
- pinch red pepper flakes (optional) for a little heat!
- to taste mineral salt and pepper use Himalayan pink salt for extra trace minerals
Frittata Base
- 1 package organic silken tofu, drained check your local grocery stores for brands
- 1/4 cup unsweetened non-dairy milk almond, soy, or oat milk all work well
- 2 heaping teaspoons cornstarch, arrowroot or tapioca flour helps to bind and create that perfect texture
- 2 to 3 tablespoons nutritional yeast adds a cheesy flavor without dairy
- 1 teaspoon mustard or 1/2 teaspoon mustard powder for extra depth of flavor
- 1 and 1/2 teaspoons dried tarragon, thyme or basil fresh herbs are welcome, too!
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric for a rich, golden color
- 1/8 teaspoon pepper
Cooking Oil
- 1 tablespoon olive oil or substitute with 1/4 cup water for oil-free
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare your favorite pie or quiche dish by lightly greasing it.
- In a pan over medium heat, heat the olive oil (or water) and sauté the diced potatoes for about 5 minutes, allowing them to soften slightly.
- Add the diced onion, and continue to cook for an additional 5 minutes until the onions become translucent.
- Toss in the bell pepper, zucchini, and minced garlic, cooking until everything is just softened, about 3-4 minutes.
- Introduce the halved grape tomatoes and a pinch of optional red pepper flakes, cooking for another minute. Sprinkle with mineral salt and pepper to taste.
Frittata Mixture
- Meanwhile, in a food processor or blender, combine the remaining ingredients (silken tofu, non-dairy milk, cornstarch, nutritional yeast, mustard, dried tarragon, garlic powder, salt, turmeric, and pepper) and blend until smooth and creamy.
- Pour the tofu mixture into the pan with your sautéed veggies, mixing well until all ingredients are fully incorporated.
- Spoon the mixture into the prepared pie or quiche dish, leveling the top flat to ensure even cooking.
Baking
- Bake for 35 to 45 minutes, or until the frittata is firm to the touch. If the top starts to brown too much, cover with aluminum foil.
- Once done, remove it from the oven and allow the frittata to cool for at least 10 minutes before serving.
- For a more dramatic presentation, you can loosen the edges with a knife and gently flip it onto a plate to serve beautifully.
- Serve warm with sliced avocado and a drizzle of sriracha for a delightful kick.
Notes
Store leftovers in the refrigerator for 4 to 5 days, or freeze them for up to 2 to 3 months. This frittata can also be served cold or at room temperature.