Vegan Garden Vegetable Frittata Recipe
Cook Time: 45 Minutes
Phase: Phase 2
3 tablespoon Olive Oil
0 3/4 cup, chopped Onions
1 tbsp Parsley
0 3/4 cup, chopped Green Peppers
1 cup, chopped Zucchini
0 3/4 cup, chopped or sliced Tomatoes
16 oz Firm Silken Tofu
0 1/2 cup Soy Milk
3 serving Egg Replacer
0 1/4 oz Agar Seaweed
1 tsp Salt
0 1/8 tsp Turmeric (Ground)
4 oz Vegan Gourmet Cheese Alternative Cheddar
1 serving Sweet White Miso
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.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.