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.
Servings Prep Time
6servings 10minutes
Cook Time
40minutes
Servings Prep Time
6servings 10minutes
Cook Time
40minutes
Ingredients
Frittata batter
  • 16ounces firm tofudrained
  • 1/2cup chickpea flour
  • 1cup vegetable stock
  • 2tbsp nutritional yeast
  • 1/4tsp turmeric
  • 2tsp oregano
  • 2tsp parsley
  • 1tsp ground coriander
  • 1tsp salt
Vegetables Mix
  • 1 oniondiced
  • 3cloves garlicminced
  • 1/2cup frozen corn
  • 1/2 medium zucchinidiced
  • 1 red bell pepperdiced
  • saltto taste
  • fresh parsleyfor topping
  • pepperto taste
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.