Sun Dried Tomato Roasted Pepper Frittata Vegan Recipes

VEGAN FRITTATA - NO EGGS, NO TOFU

Steps:

• Cook and season the vegetables: on a pan add ½ cup of water, a finely sliced onion and sliced zucchini. Cook on medium heat until the zucchini is soft and the water is gone - it should take about 5 to 10 minutes. Season well with a pinch of salt and pepper. TIP: You can use any vegetables of your choice. If you use broccoli, cauliflower, or sweet potatoes, steam them before, then season them with olive oil, salt and pepper before.
• While the vegetables cook, blend together water, chickpea flour, olive oil, salt and pepper for a couple of minutes till you have a very smooth batter. Set aside.TIP: you can use an immersion blender or a regular blender.
• Add the vegetables to the bowl with the chickpea batter and stir with a fork.
• On a different pan (should be non-stick and clean), add 1.5 tbsp of olive oil, let it warm up for 30 seconds, then pour in the frittata batter and cook on low heat for about 4 to 5 minutes without touching it.
• After 5 minutes, make sure the frittata is not sticking to the pan anymore, then slide it on a plate, then turn it back into the pan and cook for another 2 to 3 minutes on low heat.
• Transfer onto a plate and enjoy as is, or sprinkled with some fresh herbs such as parsley, chives, or green onions.

LEEK AND SUN-DRIED TOMATO FRITTATA

Steps:

• Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
• Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
• Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
• Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
• Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
• Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.

SUN-DRIED TOMATO & ROASTED PEPPER FRITTATA - VEGAN

Steps:

• Preheat oven to 400°F.
• In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
• Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
• In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
• Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
• Add the garlic saute for 1 minute.
• Add the lemon juice, mix and remove from heat.
• Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
• Place the tofu back into the skillet and press down firmly in place.
• Cook in the oven at 400 for 20 minutes.
• Transfer to the broiler to brown the top, about two minutes.
• Let the frittata sit for 10 minute before serving.
• Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.