vegan frittata

<p>Vegan Frittata is easy to make, absolutely delicious, and so close to the real thing. This savory egg-free frittata recipe is healthy, gluten-free, and low in fat. Perfect for breakfast or brunch!</p>

The Best Vegan Frittata

firm tofu

Tbsp tapioca starch (you may also arrowroot flour or corn starch)

yeast

onion powder

garlic powder

turmeric

black salt

almond milk

onion,

mushrooms

red bell pepper, chopped

(loosely packed) spinach, chopped

Salt

Add tofu, tapioca flour, nutritional yeast, turmeric, onion powder, garlic powder, black salt, and unsweetened almond milk to a food processor and blend until it&#8217;s smooth and creamy.

Preheat a nonstick skillet over medium heat and cook the onions and mushrooms until soft. Usually just 1-2 minutes. Toss in the red bell pepper and cook for 30-45 seconds. Finally, add the chopped spinach and cook until it starts to wilt.

Pour the tofu mixture directly into the pan with the veggies if you are using a cast-iron or oven-safe skillet. Gently stir to combine everything and smooth out the top. If you do not have an oven-safe skillet simply combine the tofu mixture and sautéed veggies then pour into a 9-inch pie dish or regular casserole dish.

Top with sliced red onions and grape tomatoes then bake for 40-45 minutes. The top should brown just slightly and turn golden.

Remove from the oven and let cool for 15 minutes.

I have just moments ago made this and it’s delicious!! Thank you !

Really good, even without the Black salt! I will likely ad a little more regular salt and pepper medley mix next time just for our personal taste and of course my hubby adds hot sauce to almost anything!

Another delicious recipe. I'm having the leftovers for breakfast this morning, and it's even better reheated in the oven! I made it exactly as directed in your recipe, using extra firm tofu. Thanks Shane.

Chickpea Flour Frittata - Eggless Vegan Frittata Recipe.&nbsp;This Chickpea flour Vegetable frittata is filling, easy and delicious. Use the batter to make pancakes, crepes, crustless quiche. Vegan Glutenfree Soyfree Recipe Nutfree option

Chickpea Flour Frittata - Vegan Frittata Recipe

(30 grams) finely chopped red onion

(30 grams) tightly packed finely chopped greens

salt

(135 grams) chickpea flour ((garbanzo bean flour))

(360 milliliters) water

(60 grams) plain unsweetened or lightly sweetened yogurt or thick cashew cream

kala namak ((Indian sulphur black salt))

cayenne

black pepper (or

organic safflower or other neutral oil

(15 grams) chopped fresh cilantro or parsley

thyme

dill

Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) pie pan (or line it with parchment paper).

Vegetables: In a large bowl, combine the broccoli, onion, greens, and salt. Toss to combine.

Batter: In a blender, combine the flour, water, yogurt, salt, kala namak, turmeric, cayenne, pepper, and oil. Blend until smooth. (Alternatively, whisk the ingredients together in a large bowl until smooth.)

Add the broccoli/veggie mixture to the batter. Add the cilantro, thyme, and dill and mix well. Pour the frittata mixture into the prepared pie pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out almost clean. The top will crack and get golden. Spray or brush some oil on the top of the frittata while it is still hot. Let it sit for 10 minutes before serving. Store refrigerated for up to 3 days.

https://www.youtube.com/watch?v=QBf7Ww7plFI

Chickpea Flour Frittata – Eggless Vegan Frittata, no Tofu!
FULL RECIPE: https://www.veganricha.com/2018/09/chickpea-flour-frittata-vegan-frittata.html
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This Chickpea flour frittata is filling, easy and delicious. Use the batter to make pancakes, crepes, crustless quiche. Vegan Glutenfree Soyfree Recipe. Nutfree option.
This filling, savory vegetable frittata from is made with chickpea flour, and vegetables and no Tofu! The batter is very versatile and pairs well with any vegetables or greens. The batter also makes quick pancakes to serve with a variety of sauces.

Kala Namak (Indian sulphur salt) adds the eggy flavor to this frittata. If omitting the kala namak (or if you desire additional flavor), add 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder to the batter. This frittata can be made ahead and served cold. Serve it with some sriracha or your favorite sauce. This Recipe is from my book Vegan Richa’s Everyday Kitchen, which has several other savory breakfasts as well.

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VEGAN CHICKPEA FLOUR FRITTATA - No Soy | Vegan Richa Recipes

Easy vegan frittata made egg-free with split mung beans! Simple ingredients, vibrant color, fluffy texture, and perfect for brunch, breakfast, and beyond!

Easy Egg-Free Frittata

mung

tsp turmeric

coconut milk

flour white rice flour))

¼ tsp baking powder

vegetables ((we went for thinly sliced red onion

Macadamia Nut "Cheese" ((or other store-bought soft vegan cheese))

herbs

Vegan Parmesan Cheese ((optional))

Rinse split mung beans and add to a large mixing bowl. Cover with lukewarm water and soak (covered) for at least 6 hours or overnight.

The next day (before baking) preheat oven to 375 degrees F (190 C).

Drain split mung beans and rinse well, then add to a high-speed blender. Add remaining ingredients (black salt through baking powder) and blend until creamy and smooth. Taste and adjust flavor as needed, adding more black salt for “eggy” flavor, onion powder for overall flavor, and turmeric for color. The batter should be thin and pourable, but not too watery. Add more chickpea flour if too thin, or more coconut milk if too thick.

Heat a large (12-inch) oven safe skillet over medium heat (we prefer cast iron). Lightly oil, making sure oil coats the entire surface. Once hot, add the egg mixture and top with your veggies (such as thinly sliced onion and roasted tomatoes) and nut cheese in small spoonfuls.

Immediately transfer to the preheated oven and bake 10-15 minutes (uncovered), or until the edges appear dry and it’s very slightly browned. Serve as is, or with fresh herbs, vegan parmesan cheese, or toast.

Store cooked leftovers covered in the refrigerator up to 2-3 days. Reheat in the microwave or 350 degree F (176 C) oven until hot. Cooked frittata not freezer-friendly. Batter should keep in the refrigerator for several days and in the freezer up to 1 month.

https://www.youtube.com/watch?v=rkiRgXAMNNc

Easy vegan frittata made egg-free with split mung beans! Simple ingredients, vibrant color, fluffy texture, and perfect for brunch, breakfast, and beyond!

Full Recipe: https://minimalistbaker.com/easy-egg-free-frittata/
 
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Easy Egg-Free Frittata | Minimalist Baker Recipes

This vegan frittata is totally delicious! It's really simple but tastes amazingly close to the 'real thing'. Perfect for breakfast or brunch.

Vegan Frittata

oz 400 grams Firm Tofu (cubed)

Tbsp Cornstarch

Tbsp Nutritional Yeast Flakes

tsp Turmeric

tsp Onion Powder

tsp Garlic Powder

(Kala

Tbsp Soy Milk

Tbsp Olive Oil

Medium Onion (Chopped)

tsp Crushed Garlic

Red Bell Pepper (Chopped)

Baby Spinach (Chopped)

Sundried Tomatoes

Red Onion

Preheat the oven to 350°F. 

Add the firm tofu to a food processor along with the cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, black salt (kala namak) and soy milk and process until smooth. Set aside.

Now add the chopped onion and crushed garlic to a pan* with the olive oil and sauté until softened. 

Add in the sliced cremini mushrooms and chopped red bell pepper and sauté until softened. 

Add the baby spinach and stir in until just wilted. 

Now add in your tofu mix and fold it in with the veggies. If your skillet is oven safe then you can just smooth down in the pan and bake it directly in the pan. If not, then transfer this to an 8-inch or 9-inch pie dish and smooth down. 

Top with some sundried tomato pieces and red onion for decoration (optional). 

Bake in the oven for 40 minutes until firm and golden on top. 

Allow to cool for 10 minutes before slicing.

This vegan vegetable frittata using a creamy tofu base is loaded with veggies. Perfect for a hearty breakfast/brunch and leftovers store well. Recipe adapted from PETA.

VEGETABLE VEGAN FRITTATA

olive oil

potatoes,

bell pepper, diced

zucchini, diced

garlic,

red pepper flakes, optional

mineral salt and pepper,

(16 oz) organic silken tofu (soft

unsweetened non-dairy milk

cornstarch, arrowroot or tapioca flour

mustard (any kind) mustard powder

Saute: Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and cook an additional 5 minutes. Add bell pepper, zucchini and garlic, cook until softened. Add tomatoes and optional red pepper flakes, cook another minute or two. Season with salt and pepper to taste.

Tofu egg: In a food processor/blender, combine the remaining ingredients and process until smooth. Taste for seasoning.

Assemble: Add the tofu mixture to the pan the vegetables cooked in and mix well. Spoon mixture into a lightly greased 9 inch round pie/quiche dish or springform pan. Level the top flat with the back of a spatula or spoon and make sure all edges are filled.

Bake: Place on the middle rack and bake for 35 – 45 minutes, frittata should be firm to the touch. If top starts to brown too much, cover with foil or small silpat. Remove and let cool for at least 10 minutes. If using a pie/quiche dish, loosen the edges of the frittata, place a plate over top and carefully flip so frittata falls onto the plate and serve (this step is optional).

This frittata is wonderful with sliced avocado and a little sriracha for heat.

Store

Leftovers can be stored in the refrigerator for 4 &#8211; 5 days. To keep longer, store in the freezer using freezer safe containers for up to 2 &#8211; 3 months.

Easy to make and was delicious. Love it! Thanks for sharing.

Dear chef, I think to forgot to tell us what temperature to turn the oven to!

This vegan frittata is a  budget-friendly brunch favorite that will wow your friends and family! It&#039;s  made with veggies and some vegan cheese and you don&#039;t even have to put it in the oven. Simple, delicious, and great for meal prep too. Enjoy!

Easy Vegan Frittata Recipe

olive oil (divided)

onion (chopped)

zucchini (chopped)

cherry tomatoes

tsp kosher salt

block medium tofu

paprika

black pepper

tsp baking powder

vegan cheese

Chop the onions and zucchini into small pieces and sautee in a large non-stick frying pan with 1 tbsp of oil. Season with salt and garlic powder and cook for 3-4 minutes.

In the meantime, drain the water from the package of tofu and press it slightly to remove a little of the excess water. Then crumble the tofu into a blender along with the, spices, baking powder, and the remaining tbsp of olive oil. Blend on high until very smooth and creamy. Pause to scrape down the sides as needed. Taste and add salt and pepper if needed. Then arrange th veggies in an even layer and dollop the tofy mixture over the veggies evenly. Gently smooth out the top and edges.

Top with cherry tomaotes and vegan cheese.

Then reduce the heat to medium low (about a 3 out of 10) and cover tigtly with a lid. Set a timer for 10 minutes then reduce the heat to low (2  out of 10) and cook for another 10 minutes or until the frittata is set on top, fluffy in the center, and pulling away from the pan slightly.

Remove from the heat and allow the frittata to rest for at least 15 miinutes before slicing. This is important because it needs some time to set. During this time, the top will become firmer and the edges will pull alway from the sides of pan, making it easier to slice and serve this frittata. In the meantime make some toast and pour yourself a cup of coffee 🍞 ☕️

I like serving this with avocado toast and/or a fresh green salad dressed with a tangy vinaigrette. Lots of ketchup and hot sauce on the side too. Enjoy!

Black salt or kala namak, which is actually pink in color, can be found in Indian grocery stores for a very reasonable price. Just a little bit gives tofu a very eggy flavor and aroma, so use it if you really want to mimic the flavor of a frittata. If you don&#x27;t have it (or don&#x27;t like the flavor of eggs) just leave it out.

Vegan Zucchini Frittata

shallots (minced)

tofu

black salt (kala namak) (optional)

salt and pepper

oregano

zucchini (about 10-12 ounces, shredded)

12.3-ounce package lite firm or extra-firm silken tofu (drained)

water milk

nutritional yeast

cornstarch

tahini

garlic

black salt (optional)

Cut a circle of parchment paper to fit an 8- or 9-inch pie pan. Spray pan with non-stick spray and place parchment in bottom. (Spray helps keep sides from sticking; skip this step at your own risk.)

Preheat oven to 400.

Heat a non-stick skillet. Add the shallots and cook, stirring, until they begin to soften but not brown. Add the crumbled tofu, black salt, and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes.

While the zucchini cooks, blend all remaining ingredients well in a blender. When zucchini has softened, remove the skillet from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Be sure to scrape out any tofu that becomes stuck to the skillet. Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until center is set and top is not yet browned.

Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate. Slowly peel off the parchment paper from the top. (Use a knife to scrape off any tofu the clings to the paper as you pull it away.) Serve hot, cold, or at room temperature.

It’s frittata time! This authentic-tasting vegan frittata is baked in the oven, making it especially easy to prepare. With a delicious potato/onion base, paired with an herb-infused egg-like filling, this egg-less entrée is a true winner, perfect to serve for any meal of the day.

Vegan Potato and Spinach Frittata

water (plus more as needed)

tamari

potatoes

Italian seasoning blend

onion

oats

block (14 to 16 ounces, extra-firm regular tofu, drained)

nondairy milk

sea salt

baby spinach

⅛ teaspoon smoked paprika

Preheat the oven to 375 degrees F. Liberally coat a 9 to 10-inch round quiche dish with vegan butter.

Put the potato layer ingredients in a large skillet in the order listed. Cover and cook on medium-low heat for 15 to 18 minutes, or until the potatoes are almost fork tender, flipping them over half way though cooking. Check often and add more water, 2 tablespoons at a time, as needed to prevent sticking.

Meanwhile, put the rolled oats in a blender and process into coarse flour. Add the tofu, nondairy milk, Italian seasoning, tamari and turmeric and process until smooth.

Arrange all of the potatoes in an overlapping, even layer in the prepared dish. Sprinkle ¼ teaspoon sea salt over the top. Spread one-third of the tofu mixture evenly over the potatoes. Top with the spinach, pressing it down firmly.

Carefully pour the remaining tofu mixture over the spinach and gently spread it in an even layer, using a rubber spatula.

Sprinkle the paprika over the top of the frittata. Tent with foil and bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more, or until the frittata is set. Put the dish on a wire rack and loosen the sides of the frittata with a knife. Let cool 12 to 15 minutes and slice into wedges. Serve warm.

This tasty frittata is simple to make, and quite similar to its eggy counterpart in texture and taste. Easily customizable to suit your palate.

Easy JUST Egg Frittata (plant-based)

coconut or avocado oil

leeks, chopped, white part only (can sub 1 cup onions)

Just Eggs

vegan shredded parmesan (or cheese of choice) (optional)

sriracha & fresh herbs

Set oven to 375 degrees.

Heat oil in 8 or 9 inch cast iron pan (or other stove &amp; oven safe pan).

Add leeks (or onions) and cook until they start to soften, about 2 minutes.

If using mushrooms, add them in next and cook for another 2 minutes.

Add in remaining veggies, salt, and pepper. Cook for 1-2 more minutes.

Add in Just Eggs and fresh herbs. Stir to combine and even out veggies.

Sprinkle parmesan on top.

Using oven mitt, transfer pan into oven.

Bake for 13-16 minutes (ovens vary), until liquid has mostly solidified. Test with fork. It&#39;s okay if there is a little liquid as it will continue to cook after it comes out.

Take out and let frittata sit for 10 minutes before cutting, garnishing, and enjoying.

https://www.youtube.com/watch?v=-tPxJ9o5D_g

If you are looking for a simple plant-based frittata recipe that will satisfy everyone at your table, look no further! This easy Just Egg Vegan Frittata is SO delicious and shockingly similar to its eggy counterpart!

Whether you are hosting a brunch, looking to have leftovers (it saves well), or craving breakfast for dinner, this recipe is all you need! Here is my easy JUST Egg Frittata.

Easy JUST Egg Frittata

With tender pasta, protein-rich tofu, and your choice of vegetables, this vegan frittata makes a great meal any time of day. Also perfect for weekly meal prep! Nut-free; make it gluten-free with your favorite GF pasta.

Top 15 vegan frittata recipes from across the web

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Top 15 vegan frittata recipes from across the web

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The Best Vegan Frittata

Chickpea Flour Frittata - Vegan Fri...

Easy Egg-Free Frittata

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VEGETABLE VEGAN FRITTATA

Easy Vegan Frittata Recipe

Vegan Zucchini Frittata

Vegan Potato and Spinach Frittata

Easy JUST Egg Frittata (plant-based...

Vegan Pasta Frittata

Vegan Greek Frittata

Tex-Mex Black Bean Frittatas {vegan...

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