This Vegan Spring Vegetable Frittata is the perfect brunch for a crowd! We cooked the tofu and white bean base to a texture that perfectly mimics a traditional egg-based frittata. Then we added lightly dressed spring greens and a few cracks of black pepper for an easy crowd-pleasing meal.
Looking for an Easter or Mother's Day vegan brunch recipe? Look no further. This vegan spring vegetable frittata is so flavorful and easy to make! We were blown away by the texture. While it's not quite as "eggy" as an actual egg-based frittata (duh!), it still sets up perfectly.
It's always so much fun to attempt vegan versions of classic recipes, and it's extra exciting when they turn out better than expected. We promise your family won't complain about the lack of eggs in this dish.
It's equally delicious and works for most food allergies and preferences. If your family is anything like ours, it always feels like a win to make a great recipe that everyone can enjoy,
In addition, lightly dressed greens are the perfect complement to this vegetable-heavy frittata. Arugula and pea shoots are a tasty and attractive match. They pack plenty of
We love that this dish utilizes so many seasonal vegetables! We also added leeks, mushrooms, potatoes, asparagus
Finally, vegan parmesan cheese adds delicious saltiness. We boosted the cheese factor with a few tablespoons of nutritional yeast. You can always swap the vegan parm for a few more tablespoons of nutritional yeast. If you do want to add the vegan cheese, we love this brand.
More vegan brunch recipes
- These Crispy Gluten Free & Vegan Classic Waffles are a go-to brunch recipe in our house!
- You can't go wrong with a Smoothie Bowl Bar, complete with everyone's favorite toppings. We set out fresh berries, granola, coconut, nut
butters, seeds, etc. and let everyone customize their bowl.
- Vegan Polenta "Eggs" Benedict, complete with a vegan hollandaise that will blow your mind.
- And finally, these Carrot Cake Cupcakes are technically not a breakfast item, but without the
frostingthey can totally pass as muffin! (Who am I kidding, though, the frosting is the best part and it's brunch so there are no rules.)
Ultimately, the beauty of this frittata is that you can customize the filling with any vegetables you have on hand. No asparagus? Add bell peppers, broccoli or even radishes. My personal favorite addition: caramelized onions. You can find instructions for perfect caramelized onions here.
This Vegan Spring Vegetable Frittata is the perfect brunch for a crowd! It's made with a base of tofu and white beans and is cooked to a perfect texture that resembles a traditional egg-based frittata.
- ¼ cup vegan butter
- 1 ¼ cup leeks, diced
- 2 teaspoon minced garlic
- ¾ teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 cups thinly sliced mushrooms
- 1 cup yellow potato, finely diced
- 1 cup asparagus, cut into ½ inch pieces
- 2 cups chopped kale or spinach
- ¼ cup chopped parsley
- 3 tablespoon freshly chopped dill or basil
- 1 14 oz package firm tofu, patted dry and roughly chopped
- 1 can cannellini beans, drained (but reserve some liquid!)
- 2 tablespoon reserved liquid from can of beans
- 2 tablespoon nutritional yeast
- 2 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1-1 ¼ teaspoon fine sea salt
- ½ teaspoon pepper
- 1 ½ tablespoon vegan butter, melted
- ⅔ cup vegan parmesan, divided in half
- 1 cup combined of baby kale or arugula and pea shoots
- 1 teaspoon olive oil
- ⅛-¼ teaspoon salt
- Squeeze of lemon juice
- Preheat oven to 350 F. (We used convection bake cycle so if you don’t have convection heat, be sure to rotate half way through cook time.)
- Heat 8-10 in. cast iron skillet for 5 minutes over medium heat, add butter. Once butter is heated, add leeks and garlic. Sauté, stirring several times, for 5-6 minutes. Add salt and pepper and stir well.
- Add mushrooms, potato and asparagus. Sauté for about 10 minutes, until vegetables are softened. Add spinach or kale, dill or basil, and parsley and cook for additional 5 minutes, until greens are wilted.
- Meanwhile, add the tofu and beans to a blender with nutritional yeast, liquid from beans, lemon juice, dijon, salt, pepper, and 1 ½ tablespoon melted vegan butter. Blend until smooth and creamy.
- Pour over the vegetables in cast iron pan, add in half of the vegan parmesan and stir well. Add remaining half of vegan parmesan to top.
- Let cook on stovetop over medium-low heat for about 10 minutes, until the sides start to brown. Then transfer to oven and bake for 25-30 minutes, until fully cooked and golden brown around the edges.
- Toss greens lightly in olive oil, salt and lemon juice. When frittata is finished cooking, let cool for at least 5 minutes. Add greens on top right before serving, or serve on the side.
- Category: Brunch
- Method: Stovetop, Oven
Keywords: vegan frittata