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Vegan frittata topped with basil and cherry tomatoes.

Vegan Frittata

  • Author: Laurel Perry
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Italian
  • Diet: Vegan


This Vegan Frittata is filled with tender potatoes, sweet bell peppers, caramelized leeks, and spices to amp up the flavor to 10!


Units Scale
  • 2 tablespoons olive oil
  • 1 cup small diced gold or red potatoes
  • 1 large leek, sliced into half moons
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • A few hand fulls of spinach, optional
  • 1/4 cup vegan feta cheese - completely optional, but delicious.
  • 1/4 cup chopped basil

For the "egg" mixture:

  • 24 ounces firm tofu, from 1 1/2 standard packages
  • 1/2 cup vegan milk - use your favorite! I tend to use soy or oat.
  • 1/4 cup garbanzo bean flour
  • 1/4 cup nutritional yeast
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon turmeric


  1. Preheat the oven to 375 degrees.
  2. Heat an oven safe skillet over medium high heat. Add in the oil and potatoes. Cook for 5-7 minutes until the potatoes begin to soften. Add in the leeks, bell pepper, and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat.
  3. In a blender, combine all of the "egg" ingredients. Blend until smooth, then keep blending for 1-2 minutes to incorporate some air into the mixture. This makes it nice and fluffy.
  4. Add the blended "egg" mixture and basil to the pan, stirring to incorporate all the veggies. Smooth the top and crumble on some optional vegan feta.
  5. Bake for 40-50 minutes until golden and set.


Garbanzo bean flour: do not substitute for another flour. This is ingredient is essential in getting the frittata to set properly.

Basil: or try another herb like dill or parsley!

Storage: Store leftover frittata in a lidded container in the fridge for up to 5 days. Reheat in a 350 degree oven or the microwave until warmed through.


  • Serving Size: 1/8th recipe
  • Calories: 166
  • Sugar: 2g
  • Sodium: 285mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: leek, potato, bell pepper, basil, tofu, nutritional yeast, black salt, one pan, easy, lunch, dinner, brunch,