Vegan Broccoli Frittata
Vegan Frittata
Ingredients
- 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
Instructions
- 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.
Video
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