Plant Based Vegetable Frittata
Plant Based Frittata
Equipment
Ingredients
- 2 12.3 oz silken tofu
- ¼ cup soy milk or other plant based milk
- 2 tsp cornstarch or arrowroot flour
- 4 tbsp nutritional yeast
- 1 tsp yellow or dijon mustard
- 2 tsp dried thyme, basil or Italian seasoning
- 1 tsp garlic powder
- ½ tsp turmeric
- 1 tsp black salt know as Kala Namak
- 2 medium potatoes, peeled and diced
- 1 cup onions, diced or shallots or leeks would be great
- ½ cup red bell pepper, diced
- 1 ½ cup broccoli, chopped into bit size pieces
- 2 garlic cloves, minced
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Prepare a 8 or 9 inch springform pan by spraying with non stick spray if needed.
- In a pan heat some water or vegetable broth for sauteing, add onions and cook for 3 minute, then add garlic and continue to saute.
- Add the potatoes and continue to cook for 5-7 minutes until the potatoes start to soften. Add salt and pepper, peppers and broccoli and allow to cook until tender.
- Remove from heat.
- In a blender, add the tofu, milk, 3 tbsp of nutritional yeast, mustard, garlic powder, salt, turmeric and black salt. Blend until smooth.
- Add the tofu mixture to the vegetable mixture and combine well. Pour into the prepared pan and bake on the middle rack for 35-45 minutes. Check at 35 minutes the top should be firm to the touch.
- Remove from the oven and allow to set for 5 minutes, then remove the ring of the springform pan and serve.
Video
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