VEGETABLE VEGAN FRITTATA

Name: VEGETABLE VEGAN FRITTATA
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 tablespoon olive oil or 1/4 cup water (for water saute); 2 medium potatoes, diced (with or without the skin); 1 small onion, diced; 1 bell pepper, diced; 1 zucchini, diced; 2 cloves garlic, minced; handful grape tomatoes, halved or quartered; pinch of red pepper flakes, optional; mineral salt and pepper, to taste; 1 package (16 oz) organic silken tofu (soft or firm), drained (no pressing needed); 1/4 cup unsweetened non-dairy milk; 2 heaping teaspoons cornstarch, arrowroot or tapioca flour; 2 – 3 tablespoons nutritional yeast; 1 teaspoon mustard (any kind) or 1/2 teaspoon mustard powder; 1 1/2 teaspoons dried tarragon, thyme or basil (or a combo); 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon turmeric; 1/8 teaspoon pepper (black or white)

Instructions

Prep:10minCook:50min

This vegan vegetable frittata using a creamy tofu base is loaded with veggies. Perfect for a hearty breakfast/brunch and leftovers store well. Recipe adapted from PETA.

Updated at: Fri, 22 Nov 2024 10:33:32 GMT