Frittata Recipe (Vegan)
Servings: 8 large slices
Ingredients
Sauteed vegetables
- 3 medium sized potatoes, peeled (opt.) and diced into 1/2 inch cubes or smaller
- 1 onion, finely diced
- 3 cups fresh spinach, chopped and packed or 2 cups frozen chopped spinach
- 1 cup red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 tbsp Bragg's liquid aminos can sub soy sauce
Tofu mixture
- 16 ounces firm or extra firm tofu, drained
- 1/2 cup non-dairy milk
- 3 tbsp yeast flakes
- 1 tbsp McKay's vegan chicken style seasoning or vegan chicken seasoning of choice; sub salt to taste if not available
- 1 tbsp Bragg's liquid aminos can sub soy sauce
- 2 tsp cornstarch
- 1 tsp onion powder
- 1/2 tsp turmeric for yellow color
Instructions
- In a frying pan, saute together potatoes, onion, spinach, red pepper, mushrooms, and Bragg's liquid aminos until potatoes are tender. Add small amounts of water or olive oil while cooking to keep vegetables from sticking to the pan. I like to put a lid on my frying pan and let the vegetables simmer. Any lid will do even if it's not a perfect fit.
- Turn off heat when vegetables are soft, about 10 minutes.
- Preheat oven to 350.
- In a high-powered blender, blend tofu, milk, nutritional yeast flakes, McKay's chicken seasoning, Bragg's liquid aminos, cornstarch, onion powder, and turmeric. Blend until smooth, about 1 minute. If your tofu is very firm, you may need to add small amounts more non-dairy milk or water to help with blending.
- Mix sauteed veggies and tofu mixture together in a large mixing bowl. Transfer to a greased 9x9 baking dish or cast iron skillet.
- Bake 35 minutes or until beginning to appear dry and slightly golden on top.
- Remove from oven and cool at least 15 minutes to set. Serve and enjoy!