One thing I sometimes miss as a vegan is frittata. I used to love making the night before with whatever leftover veggies I had and then cutting a few slices up to take to uni or work with me the next morning. Well, after making this vegan frittata, I can now say that I don’t have to miss out anymore! It’s healthy, high in protein, delicious, and great for meal prepping.
Ingredients:
For the “egg” mix
1 pack of silken tofu (349g)
½ cup of chickpea flour
½ cup of nutritional yeast
⅓ cup corn starch
1 tbsp mustard
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp curry powder
For filling:
Any veggies of your choice - I used onion, mushrooms, peppers, broccoli, and cherry tomatoes. You can also add vegan cheese as well.
Instructions:
-Add all of the “egg” mix ingredients into a blender and blend until smooth
-Saute the vegetables
-Once the vegetables are sauted, combine them with the “egg” mix in a bowl and stir through
-Tranfer to a lined cake tin
-Bake at 180C degrees for 30 minutes or until the top looks golden and is film to touch
-Wait 10 minutes before slicing
-Enjoy hot or cold
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