Best money ever spent. Saute onion, broccoli, peppers, spinach and mushrooms in a pan for about 5-10 minutes until cooked. Drizzle top with 1 Tbsp olive oil, and gently brush on. Add tofu, tapioca flour, nutritional yeast, turmeric, onion powder, garlic powder, black salt, and unsweetened almond milk to a food processor and blend until it’s smooth and creamy. I think not! That made things come together pretty quickly when I prepped dinner, which was very nice! I don’t have an oven proof skillet but it worked great in a fixed bottom cake tin. Usually just 1-2 minutes. I only need nutritional yeast. Add in the sliced cremini mushrooms and chopped red bell pepper and sauté until softened. Loved it! It’s super helpful for us and other readers. Next time, would you mind leaving a rating with your review? Sun Fed is the brand so if you ever see it – BUY IT! The base of this frittata starts with soaked split mung beans, also known as “moong dal.”. It’s based on our quiche recipe with a few changes but the biggest change is that a frittata is crustless and you can bake it directly in a cast iron skillet! Carefully pour the remaining tofu mixture over the spinach and gently spread it in an even layer, using a rubber spatula. The frittata is also soy-free since I used chickpea flour as opposed to tofu. I did vegan sausage (Beyond Meat Hot Sausage) and black olives. xo. I have been eating it for many days now in coronavirus self-quarantine, so thanks for getting me through this! Thanks so much – can’t wait to try more of your recipes! I paired this with the 15 minute massages kale salad and my hubby said it was the BEST dinner I ever made! My three young kids ate this right up! Being of South Asian descent and a vegetarian, it comes with the territory :) We made this recipe together and it was an absolute delight! This savory egg-free frittata recipe is healthy, gluten-free, and low in fat. Good catch and I just changed it. We usually get ours from Amazon, but almost all grocery stores with bulk bins / dry rice and beans sections have what you’ll need! In a word, aquafaba, that thick liquid you see on top when you open a can of chickpeas.I try to make aquafaba from scratch whenever possible, but the quickest and easiest way is to use the liquid from canned chickpeas. Thanks! It’s still delicious:). (e in b)&&0=b[e].k&&a.height>=b[e].j)&&(b[e]={rw:a.width,rh:a.height,ow:a.naturalWidth,oh:a.naturalHeight})}return b},t="";h("pagespeed.CriticalImages.getBeaconData",function(){return t});h("pagespeed.CriticalImages.Run",function(b,d,a,c,e,f){var k=new p(b,d,a,e,f);n=k;c&&m(function(){window.setTimeout(function(){r(k)},0)})});})();pagespeed.CriticalImages.Run('/mod_pagespeed_beacon','https://www.onearabvegan.com/2017/02/vegan-eggless-frittata/','BamPFgU6og',true,false,'LujyGzTilCw'); I put vegan shredded cheese on top & vegan parm right before baking. I shared this with my fiance for lunch and he gobbled it up – he is not much of a tofu lover but made into a frittata he couldn’t even tell it was tofu. Loved this vegan frittata! Add the broccoli/veggie mixture to the batter. Once your moong dal is soaked, blend with coconut milk (for creamy texture, subtle sweetness, and a good amount of fat), black salt (for “eggy” flavor), baking powder (for fluffiness), turmeric (for color), and a bit of oil (for added moisture). Simple ingredients, vibrant color, fluffy texture, and perfect for brunch, breakfast, and beyond! It’s also incredibly easy to make. I used cartoned unsweetened coconut milk (no vanilla) since I didn’t have any canned coconut milk, and made sure to use the olive oil, since I wasn’t sure that there would be enough fat from thr cartoned coconut milk. Shut Down Roadside Zoo Where a Man Was Mauled, Shut Down Cruel Ferret Breeding, and Outlaw Whips in Horse Racing: 10 Petitions to Sign this Week to Help People, Animals and the Planet! Thanks Dana! Top with salt and pepper before baking to add extra flavor – feel free to get creative and add paprika to the top as well. If you eat a little off your finger the sulphur taste is so strong it may put you off entirely, but when added to food it just creates a delicious egg-like flavor that really works great. Copyright © 2020 Brunch Pro on the Brunch Pro Theme, « 10 Kitchen Must Have Items You Can Use Every Week. The ultimate VEGAN FRITTATA! Toss in the red bell pepper and cook for 30-45 seconds. Just trying to use up what we have since were moving soon, but was so delicious. Absolutely delish! It should be fairly thick and have the consistency of a light pudding. Hello MB Team, Overall a great recipe. It keeps in the fridge for at most, 4 days. You will only be disappointed if you are expecting an egg texture exactly. I stuffed the omelete with sauted onions, mushrooms, green tomatoes, fresh basil, and flecks of red bell pepper. YUM! I didn’t have black salt so I cut back the salt to 3/4 tsp of pink salt and it was slightly too salty. But, regular firm tofu will work. A little different from my usual tofu scramble and a little more work, but worth it. The minimalist baker is a superb cook and helps us to really enjoy being vegan. I have never had frittata before and really enjoyed this one. But since I’m thin bad have a high metabolism I have to eat a lot and eat a lot of protein.
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