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Spring Vegetable Frittata (Vegan)

  • Author: Lexi
  • Total Time: 1 hour
  • Yield: Serves 6
  • Diet: Vegan


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. 


  • 1/4 cup vegan butter
  • 1 1/4 cup leeks, diced
  • 2 tsp minced garlic
  • 3/4 tsp fine sea salt
  • 1/2 tsp 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 
  • 1/4 cup chopped parsley
  • 3 tbsp 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 tbsp reserved liquid from can of beans
  • 2 tbsp nutritional yeast
  • 2 tbsp  lemon juice
  • 1 tbsp dijon mustard
  • 1-1 1/4 tsp fine sea salt
  • 1/2 tsp pepper
  • 1 1/2 tbsp vegan butter, melted
  •  2/3 cup vegan parmesan, divided in half


  • 1 cup combined of baby kale or arugula and pea shoots
  • 1 tsp olive oil
  • 1/8-1/4 tsp salt
  • Squeeze of lemon juice


  1. 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.)
  2. 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.
  3. 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. 
  4. Meanwhile, add the tofu and beans to a blender with nutritional yeast, liquid from beans, lemon juice, dijon, salt, pepper, and 1 ½ tbsp melted vegan butter. Blend until smooth and creamy.
  5. 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. 
  6. 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.
  7. 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. 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Brunch
  • Method: Stovetop, Oven


  • Serving Size: 1 Slice
  • Calories: 326
  • Sugar: 3.4 g
  • Sodium: 1227.3 mg
  • Fat: 18.5 g
  • Saturated Fat: 9.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30.2 g
  • Fiber: 5.7 g
  • Protein: 13.5 g
  • Cholesterol: 0 mg

Keywords: vegan frittata