Easy Vegan Frittatas
A delicious, and protein filled vegan breakfast
Servings: 4 people
- 1 cup chickpea flour
- 8 oz tofu
- 1.5 cups unsweetened plant-based milk
- 1 tbsp nutritional yeast
- 1/2 large onion sliced
- 1 cup grape tomatoes halved
- 1/4 cup sundried tomatoes julienned
- 3 cups sliced crimini mushrooms sliced
- 2 tsp salt
- 1 tsp turmeric
- 1 tbsp olive oil
- 2 tbsp ground flaxseeds
Preheat oven to 375C.
In a small bowl, mix ground flaxseeds with five tablespoons of water and let sit for a few minutes.
Heat a cast iron pan over medium heat. Water fry onions and mushrooms.
Add remaining ingredients (except sundried tomatoes), into high speed blender and blend until smooth.
Remove half of the veggies in the pan for later use.
Add frittata mix to hot pan, top with remaining veggies, and place in the oven for 15 minutes.
Serve immediately with salsa, hot sauce, or ketchup!