Frittatas are one of the best things about going vegan—they’re light, healthy, and satisfying. And they’re really easy to make!
Buffy made this egg-free frittata recipe because she missed them so much after going full plant-based. She said: “After going fully plant-based, frittatas were one of the things I missed the most, as they are a reliable go-to for any vegetarian browsing the lunch-time café fare.“
After many trials, Buffy came up with this version that’s just as delicious and uses tofu, plant milk, chickpea flour, turmeric, and cashew butter. It’s the egg of the future! High in protein and calcium (and heart-healthy monounsaturated and polyunsaturated fats), this recipe is sure to become your favorite way to cook your frittatas—or any other meal—in your kitchen!
Makes 12 (Serves 6)
- 2½ tsp black salt (or regular) 1 tsp baking powder
- 1 tsp ground turmeric
- ¼ tsp ground white or black pepper
- To serve
- Homemade Everything Relish (p. 242)
- Green salad or Gen Y Green (p. 88)
- Fresh herbs
Ingredients:
- 2 spring onions, finely sliced 1½ cups corn
- 1 broccoli, chopped (incl. leaves & peeled stalk)
- 1 red capsicum, diced handful fresh herbs, finely
- Chopped (e.g. basil, parsley or chives)
- Eggy mix
- 300g tofu
- ¾ cup plant-based milk
- 1 cup chickpea flour
- 2 tbsp nutritional yeast 2 tbsp cashew butter
Be Good Cookbook by Buffy Ellen Gill
Method:
Preheat oven to 220°C fan bake and line or grease a 12-cup muffin tray.
In a frying pan on medium heat, with a little water or oil, cook the spring onions, corn, broccoli and capsicum for a few minutes until softened. Transfer to a bowl with the herbs.
Blend the eggy mix ingredients in a blender until smooth, then add to the veges and stir until well combined. Spoon into muffin tray and bake for 20 minutes until golden.
Leave for 5–10 minutes before removing, then serve with relish and salad and top with more fresh herbs.
Notes:
- Use sunflower seed butter or tahini instead of cashew
- These frittatas are really versatile, summer or winter, so use whatever you have in the Swap the corn for peas or chopped roast veges. Replace the broccoli with cauli, asparagus, green beans or silverbeet. You can also replace the capsicum with mushrooms.
- If you don’t have nutritional yeast, use 1 tablespoon miso
- If you want a bit more spice, add 1 teaspoon of smoked paprika or cumin, or ½ teaspoon chilli Grated vegan cheese on the top is delicious too.
- This is made using a standard muffin tin, but you can also make them into 6 jumbo muffins, 24 minis (great for party nibbles or kids), or 1 large Just adjust the cooking time accordingly — 15 minutes for minis, 30 minutes for one large frittata.
This organic egg-free frittatas recipe is from her latest cookbook, which can be found at begoodorganics.com, with many thanks to Buffy Ellen.
