Vegan Frittata
If you thought that by becoming vegan you would have to give up on your beloved weekend breakfast frittata, then think again! We have the perfect vegan frittata recipe for you! It uses a super simple, affordable, and packed with plant-based protein ingredient, tofu. You can add any veggies you have on hand and spices you love and even mix in some vegan cheese if you’re feeling adventurous!
With Spring upon us, it’s the perfect opportunity to chop up some of my favorite veggies of the season and bake them in a frittata. This particular recipe has artichoke hearts, asparagus, and sun-dried tomatoes. It sings Spring to me and tastes like it too!
What’s a Frittata?
A frittata is a like a quiche without the crust, usually made with eggs. Or a tofu scramble without the scramble. Or an omelet without the folding. Ok, it’s not as mysterious as it sounds though. It’s basically a base of tofu (in this case) with veggies and seasonings, which is baked in a skillet or pan.
There are other plant-based versions of this traditional vegan Spring recipe too, which are made with a base of chickpea flour.
You can include a variety of different veggies in your frittata but in case you need some ideas, consider the following color categories:
- Green – Zucchini, asparagus, green bell pepper, kale, spinach
- Red – Red bell pepper, sun-dried tomatoes
- Brown(ish) – Mushrooms, yellow onions, artichokes
- Purple – Olives, red onions, red cabbage
Key Ingredients
Here’s everything you need to make this vegan frittata recipe. While we use Spring vegetables, feel free to change it up and customize it with your favorite veggies!
Firm Tofu: Firm tofu serves as the base of the frittata, providing a creamy texture and protein-rich foundation. Drain the tofu to remove excess moisture before crumbling it into the frittata mixture.
Sweet Onion: Choose a medium sweet onion for its mild, sweet flavor, which complements the savory notes of the frittata. Yellow onions can also be substituted if sweet onions are unavailable.
Garlic: Fresh minced garlic adds loads of flavor to the frittata. Adjust the amount to suit your taste preferences.
Asparagus: This vibrant spring vegetable lends a beautiful color and flavor to the frittata. Use only the tender tips of the asparagus, cutting them into ½-inch pieces for easy incorporation into the dish.
Sun-Dried Tomatoes: Sun-dried tomatoes provide a concentrated burst of umami-rich flavor and a chewy texture to the frittata. Opt for oil-packed sun-dried tomatoes for added richness, or rehydrate dry-packed tomatoes in warm water before chopping.
Artichoke Hearts: Canned artichoke hearts, packed in water, contribute a subtle nuttiness and tender texture to the frittata. Coarsely chop the artichoke hearts for even distribution throughout the dish.
Vegetable broth: Vegetable broth serves as the flavorful cooking liquid for sautéing the onions, garlic, and asparagus in this recipe. Opt for low-sodium vegetable broth if you’re watching your sodium intake, or use homemade broth or vegan bouillon mixed with water for more flavor.
Nutritional Yeast: Nutritional yeast adds a cheesy, savory flavor to the frittata. You can also add some shredded vegan cheese to mix for even more cheesy flavor.
How To Make This Vegan Frittata
Below are some steps outlined for you accompanied by some awesome photos!
Step 1: Cook your veggies in a pan with the broth!
Step 2: In a food processor, add the tofu, water, and nutritional yeast. Blend until smooth.
Step 3: Add the mixture to the saucepan with the vegetables and season with salt and pepper, to taste.
Step 4: Spoon the vegan frittata mixture into a spring form pan. Bake for about 30-40 minutes.
How to Serve Up Your Fantastic Frittata
What else goes with a delicious vegan frittata? Many things! Here’s some ideas to get you started:
- Let’s Get Toasty – If you’re wondering how to bring your A-game to brunch, consider a delicious stack of French Toast! The sweet, fluffy slices of bread enjoyed with your frittata are sure to be next level. Gluten-free? Consider some Sweet Potato Toast instead!
- Smoothie Power – Let’s be real—is any brunch truly complete without a fruity, refreshing smoothie? Whether you want to go for a Heart Beet Smoothie Bowl or a Tropical Mango Banana Smoothie, there’s nothing quite like topping off a morning or afternoon with a fresh glass of blended fruit.
- Fruit for Life – If you can’t get enough fruit or simply prefer to eat your fruit fresh, fruit salad is a fool-proof idea for freshening up your plate!
- Pile on the Pancakes – Whether you’re hosting a whole bunch for brunch or you just can’t get enough fluff, pancakes will bring you from content to ecstatic in .05 seconds. Try these Lemon Poppyseed Pancakes for a fun twist.
- Serve with Sides—Serve with a side of hash browns, creamy berry polenta, or vegan crepes with hazelnut spread to turn this into a full-fledged brunch buffet!
Storing Your Frittata Leftovers
If you find yourself with more frittata than you can handle, worry not! It will keep about 4 to 5 days in the refrigerator when kept in an airtight container or you can freeze it.
If freezing, cut into equal slices and keep in an airtight container for 2-3 months. When ready to eat, take out your preferred amount to defrost overnight before heating on the skillet.
Frequently Asked Questions
A vegetable frittata typically consists of a base made from eggs or a vegan alternative like tofu, combined with a variety of sauteed or roasted vegetables. Common vegetables used in a vegetable frittata include onions, bell peppers, spinach, mushrooms, tomatoes, zucchini, and asparagus. Additional ingredients such as herbs, spices, cheese (dairy or vegan), and sometimes meat or meat alternatives can also be added for flavor and texture.
While both are savory egg-based dishes, there are a couple of key differences. Quiche typically features a pastry crust made from dough similar to a pie crust, while frittatas are crustless. Quiche also has cream or milk added for a custard-like texture and is typically baked in the oven. Frittatas can be baked as well but are more often cooked on the stovetop first, then finished in an oven or broiled.
If you try this Vegan Frittata recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.
Vegan Frittata
Ingredients
- ¼ cup vegetable broth
- 1 medium onion, chopped (any variety)
- 2 cloves garlic, minced
- 12 ounces asparagus (tips only), cut in ½-inch pieces
- 1 cup sun-dried tomatoes, chopped
- 1 14-ounce can of artichoke hearts in water, drained and coarsely chopped
- ½ cup water
- 14 ounces firm tofu, drained
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees. Grease a spring form pan.
- Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
- In a food processor, add the tofu, water, and nutritional yeast. Blend until smooth.
- Add the mixture to the saucepan with the vegetables.
- Season with salt and pepper, to taste.
- Spoon into a spring form pan. Bake for about 30-40 minutes.
- Cut into wedges and serve.
Notes
Nutrition
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Leave a Comment
This is so delicious! Love how easy you make veganizing a classic.
Could you bake this in a pre made frozen (thawed) pie shell like a quiche? What subs would you have to make and how long to bake?
Thank you!
such a great recipe for brunch or lunch, quick and easy too!
Frittatas are by far my favorite light lunch! I need to make this one soon!
I’ve always wanted to try this! Before going vegan, I had this dish a few times and liked it. I think I’ll love it even more veganized. It sounds amazing!
Looks so fancy! Can’t wait to try this out!
Gotta try this for brunch soon!
I still can’t believe it’s possible to make a great vegan frittata without eggs. SO cool!! Way to go creating this recipe, Stephanie!
Ooooo, I love this recipe so much!! Frittata is so easy and delicious to make vegan 🙂