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 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!
Stephanie Dryer is the brain behind this delicious recipe:
I love, love, love brunch! As a mom of three, it’s not something I get to indulge in often, as Saturday and Sunday mornings are busy with the kids’ activities, friend birthday parties, and family outings. But, oh how I savor a great frittata. It’s the quintessential item on my brunch menu, and I have even been known to serve them for dinner!
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!
A frittata (usually made with eggs) is a like a quiche without the crust. 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 vegan versions of this typical brunch or lunch dish 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:
Below are some steps outlined for you accompanied by some awesome photos!
Cook your veggies in a pan with the broth!
Serve and enjoy!
What else goes with a delicious vegan frittata? Many things! Here’s some ideas to get you started:
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 Fa
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.
Vegan Frittata recipe by Stephanie Dreyer. Photos by Zhoro Apostolov for World of Vegan. Article written by Stephanie Dreyer and edited by Amanda Meth. Recipe and photographs copyright of World of Vegan™, all rights reserved. Please note that this article contains affiliate links which support our work at World of Vegan!