Vegan Frittata

Jump directly to the Vegan Frittata Recipe

We’re having so much gastronomical fun with our Vegan Vegetable Soufflé recipe, making them into mini-soufflé and “egg”-scone-sausage layered Savory Breakfast Muffins, that we decided to keep going with a Vegan Frittata! 

Last weekend we enjoyed a late-season barbecue and had leftover roasted potatoes, cauliflower, broccoli, and Brussel sprouts. We chopped these up and used them for the veggie base of our Vegan Frittata. We also chopped up a couple of vegan sausages for fun. You can literally use any vegetables you like for the base.

If you have pre-cooked left-over vegetables, that makes this recipe even easier and faster!

The “egg” portion of this recipe is also filled with vegetables. We suggest onions, garlic, green onions, and capsicum or sweet bell peppers. You can also add leafy greens, broccoli, carrots, cauliflower, green beans, peas… use what you have and what you love.

We mix some of the vegetables into the “egg” batter until they’re blended well and then add the rest, leaving them chunky for texture and color. We have a secret for getting that "eggy flavor: we use Black Salt. It has that unique sulfur aroma, similar to eggs. You can purchase it at our favorite organic and small family-owned Indian food store: Pure Indian Foods.

Vegan cheese would be a great addition to this vegan frittata too. We didn’t add it to the recipe because we went the flavor direction of Your Vegan Family Horseradish Sauce and sauerkraut. 

We hope you enjoy the versatility of this recipe!

(Some of the links on our page may be affiliate links. If you use them to purchase items, we may receive a small commission. It won't cost you anything and we appreciate your support!)

1. Place pre-cooked and chopped vegetables and vegan sausage in a pie plate. 

2. Mix your veggie-filled "egg" batter in the blender.

3. Pour the "eggs" over the vegetables and bake.

4. Remove from heat, admire its beauty, and let it sit for 5 minutes before serving. 

Jump to the Vegan Frittata Grocery List

Jump to the Vegan Frittata Nutritional Analysis

Vegan Frittata Recipe

Prep

• 20 minutes prep, baking time 35-45 minutes
• Serves 8
• Suggested equipment: Vitamix Blender, pie plate or 8”x8” baking pan. 

Ingredients

• 1 package soft tofu (we prefer unrefrigerated Mori-Nu brand)
• ¼ cup unsweetened Edensoy Soy Milk or another milk substitute
• 2 Tbsp nutritional yeast
• ½ tsp turmeric
• 1 tsp Black Salt (use regular salt if you don't have Black Salt)
• ½ cup garbanzo bean flour
• 1 Tbsp corn starch
• 1/3 cup shallot or red onion, chopped
• 2 cloves garlic, chopped
• 2 green onions, chopped into thin rounds
• ½ cup colorful bell peppers, finely chopped

If you don’t have left-over vegetables to use for your Vegan Frittata base, here’s a suggestion. We based our nutritional analysis on these vegetables.

Vegetable Base:

• 4 cups of pre-cooked vegetables of your choosing, chopped into small bite-sized pieces.

We use:

• 2 cups potatoes
• 1 cup Brussel sprouts
• ½ cup broccoli
• ½ cup cauliflower
• 1 Tbsp oil
• 2 Tbsp balsamic vinegar
• 1 tsp garam masala curry powder
• Salt and pepper to taste

Instructions

1. Toss all ingredients together. Place in a roasting pan and bake at 400F for 30-50 minutes, stirring occasionally, until all vegetables are cooked through.
2. Lightly oil a pie plate or 8”x8” baking pan. Spread vegetables evenly. Pour “egg” mixture over it all.
3. Bake at 400F for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool for 5 minutes before serving to let it set.

Chef's Notes 

Enjoy changing the vegetables in the base of the vegan frittata. We recommend roasting them ahead of time to create a rich flavor.

Serve with Your Vegan Family Horseradish Sauce, Your Vegan Family Spicy Tomato Achar, sauerkraut…

We hope you love this recipe as much as we do! If you have an article or recipe requests, let us know on our Facebook page: Your Vegan Family. While you're there, please like our page and share our posts!

Sign up for our newsletter at the top of the sidebar and we'll let you know when new articles are published!

If this Vegan Frittata recipe looks good, Pin It!

Written by Your Vegan Family 

Stacy and Markus live an adventurous vegan lifestyle and write articles about their experiences cooking global vegan cuisine, creating businesses, raising vegan kids, and traveling through more than 65 countries. They earned degrees in molecular biology and acupuncture, consulted over decades for healthcare companies and individuals, created businesses in Asian medicine, eco-tourism, cultural immersion, and taught yoga in myriad venues.

We’ve learned a lot from eating a plant-based diet for 25 years and are eager to share more with you. Learn more on our About Us page.

Vegan Frittata Recipe Grocery List: 

• soft tofu (we prefer unrefrigerated Mori-Nu brand)
• Edensoy Soy Milk or another milk substitute
• nutritional yeast
• turmeric
• garbanzo bean flour
• corn starch
• shallot or red onion
• garlic cloves
• Black Salt
• green onions
• colorful bell peppers
• a mix of vegetables of your choosing, with spices. We use:
  • potatoes
  • Brussel sprouts
  • broccoli
  • cauliflower
  • oil
  • balsamic vinegar
  • masala curry powder
  • salt 
  • pepper

Vegan Frittata Recipe Nutritional Analysis

The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. When exact ingredients are not available in this database, the closest substitution is made. Nutritional yeast is not in this database, so this meal is even more nutritious than the analysis shows! 

Percentages are based on a 2,000 calorie daily diet for an adult. 

 * Some of the links in this article may be affiliate links. If you use them and make a purchase, we may receive a small payment. You will not be charged extra for this. Thank you for your support!