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Vegan Zucchini Mushroom Frittata

10/24/2016 by Ashley Leave a Comment

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Vegan Zucchini Mushroom Frittata

Ashley
This recipe is adapted from an amazing recipe from the FatFreeVegan.com. You can make it your own by using your favorite vegetables and flavor profile. I really enjoy this as a Sunday brunch. It is filling and satisfying. You will not miss the eggs.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, brunch, Main Dish
Cuisine Italian
Servings 6 -8 servings

Ingredients
  

  • 1/2 t. Olive oil
  • 1 Onion diced
  • 7 oz. Extra-firm Tofu pressed and crumbled
  • Pinch of Black salt
  • Sea salt
  • Freshly black pepper
  • 1 t. Italian herbs dried
  • 1 zucchini medium, grated
  • 4-5 mushrooms sliced
  • 1 12.3 oz package extra-firm silken tofu drained
  • 1/4 C. Water
  • 3 T. Nutritional yeast
  • 1 T. Plus 1 t. Organic Cornstarch
  • 1 t. Tahini raw or roasted
  • 2 Garlic cloves
  • 1/4 t. Turmeric
  • 3/4 t. Sea salt
  • 1/2 t. Black Pepper freshly ground
  • Pinch of black salt

Instructions
 

  • Heat olive oil in a large skillet and add the onion. Cook until just beginning to brown on the edges.
  • Add crumbled tofu and a pinch of black salt. Black salt gives the dish an eggy taste. If you don't have any just use regular salt. It'll be just as good.
  • Cook tofu until it has just begun to brown.
  • Add the Italian herbs, grated zucchini, and sliced mushrooms. Cook until the veggies are soft and most of their water has cooked away. Turn the heat off.
  • While the veggies are cooking, blend the silken tofu, water, nutritional yeast, cornstarch, tahini, garlic, turmeric, sea salt, and black pepper, and another pinch of black salt if using in a blender until smooth.
  • Pour the blender mixture into the skillet and combine.
  • Pour this mixture into the prepared pie plate and smooth the top.
  • Bake in a preheated 400 degree F oven for 25-30 minutes, until the center is set.
img_1096

Vegan Zucchini Mushroom Frittata

 

Here are the basic ingredients for the Vegan Zucchini Mushroom Frittata. You can use your favorite veggies.

img_1073

 

Here are the onions, crumbled tofu, and salt and pepper.

img_1074

 

Next, add the zucchini and mushrooms and cook until soft and just beginning to dry.

img_1076

 

Mix the blender mixture into the skillet mixture off of the heat.

img_1077

 

Spread this evenly into your prepared pie plate. Bake for about 25 minutes at 400 degrees F.

img_1078

 

Cool the frittata slightly and then run then run a sharp knife around the edge to loosen from pan. Invert pie pan onto a plate and then carefully peel the parchment paper off the top.

img_1090

 

Look the edges get nice and golden.

img_1088

 

Slice into wedges top with roasted red peppers, avocado, and your favorite hot sauce. Serve with whole grain toast and fresh fruit.

img_1094

Related

Filed Under: Brunch, Main Dish, Recipes Tagged With: Black salt, garlic, Italian herbs, mushrooms, nutritional yeast, onion, tahini, tofu, turmeric, zucchini

Previous Post: « Apple Butter
Next Post: Homemade Pumpkin Pie Spice »

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About Me

Aloha! My name is Ashley and I love to create simple, delicious plant-based recipes, garden, yoga, run, and go on adventures with my husband and rescue dog, Julie. Thanks for visiting my site. Read More…

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