Vegan Veggie Frittata
INGREDIENTS
14 oz Mung-Fu ( https://youtu.be/B252-cKRZ6M)
2 tbsp arrowroot starch
¼ cup nutritional yeast
1 tsp. onion powder
1.5 tsp. garlic powder
¼ tsp. turmeric
½ tsp. black salt
¼ tsp baking powder
1.5 tsp salt
¼ cup plant milk
NOTE: You can use regular tofu to replace the Mung-Fu if preferred.
Veggies
¼ cup red pepper
1/4 cup Shiitake mushrooms
1/4 cup zucchini
¼ cup olives
¼ cup cherry tomatoes halved
½ cup vegan cheese sauce
INSTRUCTIONS
In a high-speed blender combine tofu, garlic powder, onion powder, nutritional yeast, turmeric, salt, pepper, arrowroot, and water. Blend until smooth. Add baking powder and blend just to combine.
Using a small amount of broth or water sautee veggies and mushrooms for 3-5 minutes.
Heat a well-seasoned cast iron skillet on medium heat. Add the frittata mixture to the pan and smooth. Top with sauteed veggies.
Place the skillet in the oven for 15-20 minutes 375 F or until the top appears dry and cooked.
Remove the skillet from the oven. Drizzle with cheese sauce.
