Vegan Frittata with Roasted Veggies
My vegan frittata is eggless and full of flavor from the roasted veggies and fresh herbs that stud this gorgeous, delicious, and easy dish!
Servings: 4Print Recipe
For the veggies:
- 3 Tbsp olive oil
- ½ tsp sea salt
- Pinch of pepper
- ½ pound Yukon gold potatoes, unpeeled and chopped to ½ inch pieces
- ½ large red onion, roughly chopped
- 1 bell pepper, chopped to ½ inch pieces (I use ½ of a red bell pepper and ½ of an orange bell pepper, for color)
- ¾ cup cherry or grape tomatoes, halved
- 3 cloves garlic, whole
- 1 cup arugula or spinach, optional
For the eggless filling:
- 10 oz extra firm tofu, (that's about ⅔ of a standard, 1 pound block)
- ¾ cup chickpea flour
- ¼ cup all purpose flour, or an additional ¼ cup chickpea flour to keep the frittata gluten-free
- 1 cup almond milk
- 3 Tbsp nutritional yeast, optional, but highly recommended
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion salt
- ¼ tsp paprika
- ¼ tsp smoked paprika
- ¼ tsp turmeric
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 Tbsp fresh parsley, minced
- 2 Tbsp fresh chives, minced
- cheddar, optional (use freshly grated dairy cheddar, or your favorite vegan cheddar; I prefer Miyoko's vegan cheddar shreds)
Roast the veggies
Preheat the oven to 375 degrees
Lay the whole garlic cloves and all the chopped veggies, EXCEPT the tomatoes, on a baking sheet. Drizzle the olive oil, and sprinkle the salt and pepper, over the top.
Toss with your hands until all the veggies are coated in the olive oil.
Roast the veggies at 375 degrees for 15 minutes.
Take the veggies out of the oven and add the tomatoes. Now flip the veggies with your spatula, and roast for another 15 minutes.
Make the eggless filling
While the veggies roast, make the filling.
Crumble the tofu into your food processor/blending apparatus. Add the milk, and process until smooth.
Now add the nutritional yeast, salt, onion salt, garlic powder, turmeric, paprika, and smoked paprika (all the spices), chickpea flour, baking powder, and baking soda. Blend until everything is combined and smooth.
Add the roasted garlic
Keep the filling in the food processor.
Once the veggies are done roasting, squeeze the roasted garlic out of its skin, and add the roasted garlic to the food processor. Blend until the roasted garlic is incorporated into the rest of the filling.
Bring it all together
Transfer the filling, roasted veggies, parsley, chives, and arugula/spinach (if using) to a large mixing bowl, and gentle fold it all together.
Fry the frittata
Preheat the oven to 425 degrees
Add 2 Tbsp olive oil to an oven safe, 11 inch (preferably non-stick) frying pan.
Heat the oil over medium-high heat for one minute.
Now carefully pour the frittata mixture into the frying pan. Use an offset spatula to help smooth out the top, if desired. Work carefully, as the hot oil will come up the sides of the pan.
Fry over medium heat for 6-7 minutes, until the edge of the frittata loosens from the sides of the pan. The edge of the frittata should be slightly brown if you gently push the frittata edge away from the pan with your spatula.
Bake the frittata
Transfer the frittata (still in the frying pan) to the oven, and bake at 425 degrees for 15 minutes.
Take the frittata out of the oven, and while it's still hot, sprinkle with cheddar/vegan cheddar, if desired.
This frittata is vegan if you use vegan cheese, such as Miyoko's Vegan Cheddar Shreds, at the end. Or don’t top the frittata with cheese at all. Sometimes I prefer it that way.This frittata is gluten-free if you substitute chickpea flour or a gluten-free flour blend for the all purpose flour in the recipe.Serve this frittata for brunch, or a light lunch or dinner, with arugula dressed in my creamy vinaigrette on the side. (I take the rosemary out of the vinaigrette and add 1 tsp minced chives when I serve it with this frittata.)