Vegan Vidalia Onion And Mushroom Frittata Recipe Kit Recipe

About this recipe

Looking for a delicious and healthy vegan breakfast or brunch option? Try our Vegan Vidalia Onion and Mushroom Frittata Recipe Kit, a plant-based twist on the classic frittata! This kit features a creamy tofu base blended with nutritional yeast and turmeric, combined with sautéed mushrooms, green peppers, and spring onions for a burst of flavor. Perfectly baked to golden perfection, this frittata is a wholesome and satisfying dish for any meal. Ready to enjoy in just a few simple steps, it's a must-try for vegans and food enthusiasts alike. Order Now on the AnyFeast website or app and elevate your plant-based cooking game!

Ingredients

• 1kg 1kg Green Pepper
• - The Tofoo Co. Naked Tofu
• 1 Bunch Spring Onions 1 Bunch
• 30G Dried Sliced Shiitake Mushrooms, 30G
• 100G Nutritional Yeast Flakes With Added B12, 100G
• 500 Ml Grapeseed Oil, 500Ml
• - Natco Kala Namak Indian Black Salt
• 100 G Saras Turmeric Haldi Powder
• 1L Unsweetened Almond Milk
• - Doves Farm Organic Chickpea Flour

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a frying pan, heat 1 tablespoon of grapeseed oil over medium heat. Add chopped green pepper and dried sliced shiitake mushrooms, and sauté until soft, about 5-7 minutes.
3. 3. Add sliced spring onions and cook for another 2 minutes. Remove from heat and set aside.
4. 4. In a blender, combine 200g of firm tofu, 2 tablespoons of nutritional yeast, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of kala namak (black salt), and a splash of water. Blend until smooth.
5. 5. Pour the tofu mixture into a mixing bowl and add the sautéed vegetable mix. Stir until the ingredients are thoroughly combined.
6. 6. Pour the combined mixture into a lightly oiled pie dish.
7. 7. Bake in the preheated oven for 25-30 minutes, or until the top is firm and lightly golden.
8. 8. Let it cool for a few minutes before slicing. Serve warm and enjoy your vegan frittata!