Vegan Broccoli Frittata
Vegan Frittata
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Course Breakfast
Cuisine American
- 2 pkgs 12.3 oz silken tofu
- ¼ cup soy milk
- 2 tsp cornstarch or arrowroot
- 4 tbsp nutritional yeast
- 1 tsp yellow or dijon mustard
- 2 tsp dried thyme, basil or Italian seasoning
- 1 tsp garlic powder
- ½ tsp black salt
- ½ tsp turmeric
- ½ tsp ground black pepper
- 2 medium potatoes, diced
- 1 cup onions, diced
- ½ cup red bell pepper, diced
- 1 ½ cup chopped broccoli
- 2 cloves garlic chopped
Preheat oven 375 degrees F. Pepare a 8 or 9 inch springform pan by spraying with non stick spray if needed.
In a pan add a couple of tablespoons of water or vegetable broth for sauteing and add the onion and cook for 3 minutes then add garlic.
Add potatoes and continue to cook for 5-7 minutes. Add salt and pepper. Add peppers and broccoli and allow to cook until tender. Remove from heat.
In a blender, add the tofu, milk, 3 tbsp nutritional yeast, mustard, garlic powder, black salt, turmeric. Blend until smooth.
Add the tofu mixture to vegetable mixture and combine well, pour into the prepared pan.
Place in middle rack and bake for 34-45 minutes. Check at 35 minutes. The top should be firm to the touch.
As an Amazon Affiliate I earn a small amount from qualified purchases.
Keyword Gluten Free, Oil Free, Starch Solution, Vegan