Vegan Garden Vegetable Frittata
8.3g
Net Carbs
8.3g
Protein
12.0g
Fat
3.0g
Fiber
181
Calories
Ingredients:
- 3/4 cup, chopped or sliced Tomatoes
- 1 teaspoon Salt
- 4 ounces Vegan Gourmet Cheese Alternative Cheddar
- 3/4 cup chopped Green Peppers
- 1 cup chopped Zucchini
- 3 tablespoons Olive Oil
- 1/2 cup Soy Milk
- 3/4 cup chopped Onions
- 1 tablespoon Parsley
- 1/4 ounce Agar Seaweed
- 1/8 teaspoon Turmeric (Ground)
- 1 serving Sweet White Miso
- 16 ounces Firm Silken Tofu
- 3 servings Egg Replacer
Directions:
For this recipe, agaragar is used as a thickening agent. Please note that this recipe must be cooked 24 hours in advance of serving it in order for the agar agar to properly set up.
- Preheat oven to 375°F.
- Sauté onions, parsley and green pepper in olive oil over medium-high heat. Add zucchini and tomatoes and cook an additional 3-4 minutes.
- Combine tofu, soy milk, egg-replacer, agar agar, salt, tumeric, "cheddar cheese" substitute and miso paste in a blender and blend until smooth.
- Add sautéed veggies to tofu mixture, poor into a greased casserole dish and bake 45 minutes or until set. Allow to cool completely then refridgerate overnight. This is necessary in order for the agar agar to properly set up.
- Reheat individual portions in microwave or entire casserole dish at 375° for 45 minutes or until warmed through.
