Quick Vegan Frittata
Prep time
Cook time
Total time
I'm going to show you how to make my easy vegan frittata recipe! This simple yet impressive brunch recipe takes under 30 mins to make vegan frittatas using mung beans.
Author: The Edgy Veg
Recipe type: Brunch
Cuisine: Vegan
Serves: 8 servings
Ingredients
Filling:
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 large shallot, chopped
- ΒΌ tsp dried thyme
- 1¼ cup vegan Mozzarella cheese shreds
- 8 oz mushrooms of choice, chopped
- ¼ cup green onions, chopped (green parts only)
"Egg":
- 1 cup yellow lentils/mung beans (soaked overnight, drained and rinsed)
- ¼ cup nutritional yeast
- 1 tsp turmeric
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp black salt/ Kala Namak
- 1 cup unsweetened soy milk
- 2 tbsp olive oil
- 1 tbsp cornstarch
Instructions
- Preheat oven to 375F.
- In a large 12 inch skillet or oven-safe pan, heat the 2 tbsp olive oil over medium-high heat.
- Add garlic and shallots, and cook for 3 minutes or until translucent. Add mushrooms and cook until browned, about 10 minutes. Transfer the mushrooms to a plate and set them aside.
- To a high-speed blender, add mung beans, nutritional yeast, turmeric, garlic powder, onion powder, black salt soy milk, olive oil, and corn starch, and blend until smooth and pourable. Taste and adjust the flavour to your taste.
- Stir in thyme, and ¾ cup vegan cheese.
- Heat the same skillet over medium heat and brush the bottom and sides with 1 tbsp olive oil or cooking spray.
- Add the mung bean mixture and stir in mushrooms and green onions, top with remaining vegan cheese.
- Bake in the preheated oven for 12-15 mins, or until slightly browned, and set.
- To serve, slice, and serve on its own, or with tomato soup, crusty bread, or a side salad.
Nutrition Information
Serving size: 1 slice Calories: 154 Fat: 10g Carbohydrates: 7.7g Sugar: 1.5g Fiber: 3.8g Protein: 4.7g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/06/25/vegan-frittata-recipe/