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Italian Recipes

Vegan Veggie Frittata Oil-Free!



Vegan Veggie Frittata

INGREDIENTS

14 oz Mung-Fu ( https://youtu.be/B252-cKRZ6M)
2 tbsp arrowroot starch
¼ cup nutritional yeast
1 tsp. onion powder
1.5 tsp. garlic powder
¼ tsp. turmeric
½ tsp. black salt
¼ tsp baking powder
1.5 tsp salt
¼ cup plant milk

NOTE: You can use regular tofu to replace the Mung-Fu if preferred.

Veggies

¼ cup red pepper
1/4 cup Shiitake mushrooms
1/4 cup zucchini
¼ cup olives
¼ cup cherry tomatoes halved

½ cup vegan cheese sauce

INSTRUCTIONS

In a high-speed blender combine tofu, garlic powder, onion powder, nutritional yeast, turmeric, salt, pepper, arrowroot, and water. Blend until smooth. Add baking powder and blend just to combine.

Using a small amount of broth or water sautee veggies and mushrooms for 3-5 minutes.

Heat a well-seasoned cast iron skillet on medium heat. Add the frittata mixture to the pan and smooth. Top with sauteed veggies.

Place the skillet in the oven for 15-20 minutes 375 F or until the top appears dry and cooked.

Remove the skillet from the oven. Drizzle with cheese sauce.

34 Comments

  6. @natashaypdavid

    Oooh, yummy! I’ve always wanted to make frittata but don’t eat eggs. It’s nice to see a healthier version. Thanks for sharing! 🙏🏾

  8. @communityandcosmos

    looks delicious! this version of a frittata is fly + there is this dish called: tortilla español, basically eggs, potato and onion which i will now will also try this way 🙂

  10. @cc1383

    This recipe is exactly what I need! I've been looking for a savory breakfast without tofu ❤

  21. @Lakaa

    Funny, I was looking for a frittata recipe earlier and quit. So you came through right on time 😊

  23. @christschild818

    Thank you for the veggie frittata. 😊 It looks like a delicious breakfast that I will make in the future. 😎 Happy day.

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