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
- 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 tbsp 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.
- 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