Vegan Frittata

This recipe tastes like your

favorite

Sunday- brunch

restaurant!

I can’t eat plain eggs. I don’t know why they make me feel so gross! (My dad has the same allergy). I’ve always envied people who can eat eggs because of the versatility of them.E323CFC7-9196-4524-86C1-03929151934D

Finally, my little creative mind finally realized I could get in on all this egg-fun and make an egg-based breakfast without the eggs! 

photo 2
(My mom was so proud she had to take a picture of me…with the dog…)
Recipe:
1 package of tofu (about 12 oz)
1/3 to 2/3 cup plant milk.
1 sweet potato
1/2 onion
1 garlic clove
1/4 coconut aminos (or soy sauce)
4 tbsp. nutritional yeast
Salt & pepper
1 carrot
1 stalk of celery
3 cups spinach

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Directions:
Preheat oven to 325
Sautee onions, garlic, sweet potato, 
and carrots in a pan for 15 minutes.
Add spinach and celery and cook for about 3 more minutes.
Blend tofu with plant milk and Salt n' Peppa until thick and creamy.
Mix all ingredients together and put in a baking dish.
Bake for 25 minutes (until slightly crispy on outside).

ENJOY! As always, have a #perfectdayonpurpose 🙂

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