Vegan Vegetable Frittata
Delight in this Italian classic, packed full of potato and delicious veg with a tofu ‘egg’ mix – perfect for lunches, picnics, garden parties, barbeques and well, just about anytime!
Tip: change up the veg depending on the season or whatever you fancy.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
15 min
Cook time
1 hr
Total time
75
Meal
- mains
- lunches
Servings
6
Ingredients
Vegetable mix
- 2 medium potatoes, peeled and diced into 2cm cubes
- 1 white onion, diced
- 1 red pepper, diced
- 1 courgette, diced
- 2 cloves garlic, crushed
- ½ tsp smoked paprika (ideally sweet)
- ¼ tsp chilli flakes
- 2 tsp dried oregano
- Salt and pepper
Tofu ‘egg’ mix
- 280g/10 oz extra firm tofu (eg Tofoo, Cauldron, Dragonfly)
- 200ml/6.8 fl oz unsweetened plant milk (we like soya)
- 4 tbsp odourless/culinary coconut oil, melted (you can use regular coconut oil but we think odourless is much nicer to avoid the ‘coconutty’ taste)
- 3 tbsp white rice flour
- 1 tbsp potato starch
- 3 tbsp nutritional yeast
- 1 tsp Dijon or English mustard
- 1 tsp syrup (eg maple or agave)
- ⅛ tsp turmeric
- 1 tsp salt
- ½ tsp black salt (Kala Namak)
Assembly/decoration
- Handful of cherry tomatoes, halved
- Fresh chives, finely chopped
Instructions
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Grease a 24cm (approx.) springform cake tin and set aside.
Vegetable mix
- Parboil the diced potatoes for 5 minutes then drain.
- Using a large frying pan or wok, pour in a good glug of oil then add the potatoes. Fry for 5 minutes, stirring frequently.
- Add the onion and fry for a further 5 minutes, stirring frequently.
- Add the the red pepper, courgette, garlic, smoked paprika, chilli flakes, dried oregano and a sprinkling of salt and pepper and heat for 10 minutes, stirring frequently. Check that the potatoes are cooked through but not mushy before removing the pan from the heat.
Tofu ‘egg’ mix
- Place all of the ingredients into a high-speed blender and blend until smooth.
Assembly/decoration
- Remove the vegetable mix from the heat, pour the tofu ‘egg’ mix over the top and thoroughly combine.
- Pour the mixture into the greased springform cake tin making sure it is evenly distributed and pressed down firmly into the pan.
- Push the cherry tomatoes (seed side up) into the top of the mix and evenly distributed.
- Place into the oven for 20 minutes.
- After 20 minutes, remove from the oven, drizzle with a neutral oil (eg rapeseed) and then cover the top with greaseproof paper.
- Return to the oven for a further 15 minutes or until lightly golden.
- Leave to cool for 15 minutes before serving. The frittata will firm up as it cools.
Serving suggestions: avocado salad, crusty bread, focaccia, fresh tomatoes, garlic bread, leafy green salad, olives, roasted potatoes, tomato salad, vegan cheese
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Dirty Slaw
This is the kind of slaw that you get in fast-food restaurants – and it’s delicious! It goes great with pulled jackfruit, tofish and chips, barbecues and burgers! If you…
Healthy Vegetable Lasagne
With two easy base recipes and a very simple and healthy tofu bechamel sauce, this lasagne is a cinch to whip up – even on a weeknight!
Healthy Shepherd’s Pie
The base of this dish can be used for many different recipes. Use it between pasta sheets and it becomes lasagne. Have it on wholegrain toast for breakfast or an…
Vegan Quiche Lorraine
Enjoy our veganised take on this classic quiche – sizzling vegan lardons, silky tofu filling and flaky, golden pastry come together to make a perfect picnic star.
VBites ‘Chicken’ & ‘Bacon’ Caesar Salad
Enjoy a deliciously veganised take on this classic Caesar salad recipe, crafted by our friends at VBites!
Berry Crumble Slices
You can’t go wrong with a good old berry crumble so how about changing it up and turning it into easy-to-carry slices for portable goodies galore?!
