Vegan Frittata
Perfect vegan frittata loaded with different vegetables.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 4
- Category: Breakfast
- Cuisine: Italian, Vegan
Ingredients
- 4 C chopped vegetables (1 C green beans, 1 C broccoli, 1 C cauliflower, 1 C bell pepper)
- 1 medium onion, diced
- bunch of greens or herbs of your choice, chopped
- 250g firm tofu
- 2 C water
- 1 C chickpea flour
- 1 tbsp nutritional yeast
- 1 tbsp psyllium husk
- 1 tsp miso paste
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Kala Namak
- 1/2 tsp turmeric powder
- 1/4 tsp smoked paprika
- black pepper to taste
- 1-2 tomatoes, sliced
- oil to grease the pan
Instructions
- Preheat oven to 375°F (190°C).
- Grease a baking pan and set aside.
- Blitz tofu, water, chickpea flour, nutritional yeast, psyllium husk, miso paste, baking powder, salt and spices in a blender until smooth.
- Throw chopped vegetables, onion and herbs in a large mixing bowl. Pour about 2/3 of chickpea-tofu mixture and stir well so all veggies are coated evenly in a batter.
- Transfer the vegetables into the baking pan and pour the rest of the batter. Arrange tomato slices on top and put in the oven.
- Bake for 40 minutes.
- Remove from the oven and let it cool for a bit before slicing and serving the frittata.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 238
- Sugar: 7.5g
- Sodium: 413mg
- Fat: 7.5g
- Saturated Fat: 1g
- Carbohydrates: 28.7g
- Fiber: 7.9g
- Protein: 18.1g
- Cholesterol: 0mg
Keywords: vegan egg, chickpeas, tofu, bell pepper, tomatoes, broccoli, cauliflower, green beans, Italian, vegan, vegetarian
Find it online: https://www.slavicvegan.com/2019/10/03/vegan-frittata/