End of Summer Vegan Vegetable Frittata
Egg 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.
- 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
- 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.
- In a blender, puree tofu, margarine, cornstarch, baking powder, salt, pepper, turmeric, onion powder, and garlic powder. Set aside.
- Preheat the oven to Broil. In a 9-inch oven-safe nonstick skillet, heat oil over medium-high heat.
- Add onions and let cook until soft and lightly browned. Add zucchini and potatoes, and let cook a couple more minutes.
- 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.
- Smooth the top with the spatula and decorate with tomato slices. Let it cook for 15 minutes.
- 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!
- Remove the frittata from the oven and garnish with fresh basil leaves.
- Let set for at least 20 minutes before serving.
Order your copy of WHY VEGAN IS THE NEW BLACK by Deborrah Cooper by logging onto www.whyveganisthenewblack.comCategory: Breakfast, Veganism and African Americans
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