Vegan Frittata Recipe

Vegan Frittata

This vegan frittata has an authentic taste, even if it’s made with no egg. It’s baked in the oven, making it particularly easy to prepare.

This hearty and tasty dish can be served for any meal of the day.

With a delicious base of tofu and a mix of vegetables, this meal is a real winner.

Vegan Frittata

This frittata is the perfect choice for a quick weekday meal.

In addition, it’s an opportunity to get rid of vegetables that you have in the fridge.

In this recipe, I used my favorite vegetable mix, but you can easily make your own combination as long as you stick with the base ingredients of the frittata batter.

Filled with healthy ingredients like tofu, onion, zucchini and peppers, this frittata is a high protein dish and makes a delicious vegan meal!

Vegan Frittata

Vegan Frittata
Filled with healthy ingredients like tofu, onion, zucchini and peppers, this frittata is a high protein dish and makes a delicious vegan meal. This vegan frittata has an authentic taste, even if it’s made with no egg.
Vegan Frittata
Votes: 1
Rating: 5
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Rate this recipe!
Nutrition Facts
Vegan Frittata
Amount Per Serving
Calories 145 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Sodium 799mg 33%
Potassium 219mg 6%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 4g
Protein 11g 22%
Vitamin A 31%
Vitamin C 79%
Calcium 15%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Frittata batter
  • 16 ounces firm tofu drained
  • 1/2 cup chickpea flour
  • 1 cup vegetable stock
  • 2 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 2 tsp oregano
  • 2 tsp parsley
  • 1 tsp ground coriander
  • 1 tsp salt
Vegetables Mix
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 cup frozen corn
  • 1/2 medium zucchini diced
  • 1 red bell pepper diced
  • salt to taste
  • fresh parsley for topping
  • pepper to taste
Cuisine Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Frittata batter
  • 16 ounces firm tofu drained
  • 1/2 cup chickpea flour
  • 1 cup vegetable stock
  • 2 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 2 tsp oregano
  • 2 tsp parsley
  • 1 tsp ground coriander
  • 1 tsp salt
Vegetables Mix
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 cup frozen corn
  • 1/2 medium zucchini diced
  • 1 red bell pepper diced
  • salt to taste
  • fresh parsley for topping
  • pepper to taste
Vegan Frittata
Votes: 1
Rating: 5
You:
Rate this recipe!
Nutrition Facts
Vegan Frittata
Amount Per Serving
Calories 145 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Sodium 799mg 33%
Potassium 219mg 6%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 4g
Protein 11g 22%
Vitamin A 31%
Vitamin C 79%
Calcium 15%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat the oven to 350 F degrees.
  2. In a frying pan, sauté, onion, garlic, zucchini and red pepper. When the vegetables start to be translucent had the frozen corn and cook for another 3 min.
  3. Put aside.
  4. In a blender add tofu, vegetable broth, chickpea flour, nutritional yeast, and the rest of the spices. Mix well until the mixture becomes creamy.
  5. Combine the frittata batter and the vegetables and pour into a baking dish.
  6. Bake at 350° F for 40 minutes.
Recipe Notes

Can be stored in the refrigerator for up to 5 days.

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