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Vegan Veggie Frittata.


I was feeling ambitious last night so I decided to experiment with a vegan version of this egg-based dish. For the ingredients in my vegan frittata I just used what I had available, but all the flavors ended up coming together really well. Recipe below.

Vegan Veggie Frittata

2/3 package extra firm tofu
3 tsp enerG egg replacer (equivalent of 2 eggs)
1/2 red onion, diced
2 cloves garlic, minced
1 Italian style soysage, rough chopped
1 cup spinach
1/2 cup broccoli pieces
4 tbsp unsweetened soy milk
2 Tbsp spicy mustard
1 Tbsp soy sauce
2 tbsp nutritional yeast, seperated
1/8 tsp turmeric

1. Preheat oven to 375°F.

2. Dice onion and saute in extra virgin olive oil until soft. Once soft & translucent mix in the garlic, thyme, turmeric, salt & pepper. Add spinach and broccoli and saute until warm. Remove from heat.

3. In a medium bowl mash the tofu then add in soy milk, egg replacer, soy sauce, mustard, & 1 Tbsp nutritional yeast. Mix until well combined. (This could also probably be done in a food processor, but mine’s not large enough).

4. Fold the sauteed veggies into the tofu-mixture until well combined.

5. Transfer the tofu-veggie mixture into an oiled pie pan or comparable sized pyrex dish and evenly smooth out the mixture. Sprinkle additional nutritional yeast, salt & pepper to the top. Bake for 25-30 minutes, until frittata is firm.

6. Remove from oven; let stand for 10 minutes prior to serving. Cut into squares, add some hot sauce and enjoy!

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