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End of Summer Vegan Vegetable Frittata

| 08/20/2014 | Reply

vegan end of summer egg free frittataEgg dishes were probably a favorite food before you became vegan. No need to miss them though when you can make delicious egg-free omelettes and frittatas like this one.

You never heard of a frittata? Well, a frittata is a flat Italian-style omelette that’s usually prepared in a cast-iron skillet.  Typically, they are served for brunch since they’re a tad bit fancy.

Making the non-vegan original version of a frittata meant using 8-10 eggs, whipping them up, then mixing them with any other type of ingredient you wished.  A favorite of mine was sun-dried tomatoes, swiss chard, potatoes, and bits of leftover ham or Canadian bacon then topped with Italian cheese.

Since frittatas are cooked in a round pan, you slice it into wedges (like a pie) for serving. Serve for breakfast, lunch or dinner. Carries well to work or school in a reusable Tupperware type container too… you want to avoid smashing it.

End of Summer Vegan Vegetable Frittata
 
Created by:
Recipe Type: Breakfasts
Cuisine: Vegan
Number Servings: 4
Prep Time:
Cook Time:
Total Time:
 
No need to miss out on eating familiar dishes which featured chicken eggs when you can whip up a delicious, egg-free frittata like this one. Makes great use late summer vegetables hanging around in your garden.
What You Need
  • 1 russet potato, peeled and thinly sliced
  • 7 ounces soft silken tofu
  • 2 tablespoons vegan margarine
  • 3 tablespoons cornstarch or arrowroot
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon turmeric
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 zucchini, shredded
  • 1 small heirloom tomato, sliced
  • Fresh basil leaves, optional for garnish
How to Do It
  1. Place sliced potatoes in a small saucepan and fill to cover with water. Bring to a boil and let cook until potato slices are just fork tender. Drain and set aside.
  2. In a blender, puree tofu, margarine, cornstarch, baking powder, salt, pepper, turmeric, onion powder, and garlic powder. Set aside.
  3. Preheat the oven to Broil. In a 9-inch oven-safe nonstick skillet, heat oil over medium-high heat.
  4. Add onions and let cook until soft and lightly browned. Add zucchini and potatoes, and let cook a couple more minutes.
  5. Pour in the tofu mixture and turn heat to medium-low. Turn the contents of the skillet a few times with a spatula until all vegetables are coated.
  6. Smooth the top with the spatula and decorate with tomato slices. Let it cook for 15 minutes.
  7. Place the skillet under the broiler and let cook for 3 to 5 minutes, or until the top is nicely browned. Check it every 2 minutes to be sure it doesn't burn!
  8. Remove the frittata from the oven and garnish with fresh basil leaves.
  9. Let set for at least 20 minutes before serving.
Extras
Why Vegan is the New Black - a vegan cookbook by Deborrah CooperOrder your copy of WHY VEGAN IS THE NEW BLACK by Deborrah Cooper by logging onto www.whyveganisthenewblack.com

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Category: Breakfast, Veganism and African Americans

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