Vegan Vegetable Frittata

Vegan Vegetable Frittata

5.0 from 1 vote
Course: BreakfastCuisine: VeganDifficulty: Easy
Servings

4-5

servings
Prep time

20

minutes
Cooking time

35

minutes
Total time

55

minutes

This vegan vegetable frittata is an easy breakfast!

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Ingredients

  • 1 1/2 cups diced peeled potatoes

  • 1 1/2 Tbsp. olive oil

  • 1/2 cup diced onion

  • 1/2 cup diced red bell pepper

  • 1/2 cup diced zucchini

  • 1 clove garlic, minced

  • 1/3 cup diced tomatoes

  • 1/4 cup chopped parsley

  • 1 lb. firm tofu

  • 1/2 cup unsweetened soy milk

  • 4 tsp. cornstarch

  • 2 Tbsp. nutritional yeast

  • 1 tsp. prepared mustard

  • 1 tsp. salt

  • 1/8 tsp. turmeric

  • 1/8 tsp. black pepper

Directions

  • Preheat the oven to 375°F.
  • In a pan over medium heat, sauté the potatoes in the olive oil for 5 minutes, add the onion, and sauté until translucent. Add the peppers, zucchini, and garlic and sauté until all are just soft. Add the tomatoes and parsley and sauté until warm, about 1 minute. Remove from the heat.
  • In a food processor, combine the tofu, soy milk, cornstarch, nutritional yeast, mustard, salt, turmeric, and pepper. Process until smooth.
  • In a large bowl, fold the sautéed vegetables into the tofu mixture.
  • Spoon the mixture into an oiled quiche or pie pan. Bake for 35 to 45 minutes, or until the frittata is firm to the touch. Remove from the heat and let stand 10 minutes before serving.
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