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Sunday Brunchin' with a Vegan Frittata 

Plant Based Sunday Frittata
Enjoy a slow Sunday brunch with this dill filled vegan plant based frittata that is full of flavour and creaminess. ⁠Get that protein in with a super blended mix of tofu and cashew milk seasoned perfectly with dijon, fresh dill, and smoked paprika.

Dig in! Bonus: Leftovers make for an excellent Monday lunch on the go! 

Ingredients ⁠
  • 2 tbsp olive oil⁠
  • 1 small onion, small dice⁠
  • 1 cloves garlic minced⁠
  • 1 medium russet potato, cubed and parboiled⁠
  • 6 spears asparagus, chopped, save 2 for garnish⁠

Blender Ingredients:⁠
  • 1 12oz package firm tofu⁠
  • 1/4 cup cashew milk⁠
  • 2 tbsp arrowroot starch⁠
  • 2 tbsp nutritional yeast⁠
  • 1 tbsp dijon mustard ⁠
  • 1 tsp kala namak⁠ or Himalayan salt
  • 1 tsp turmeric⁠
  • 1 tsp smoked paprika⁠
  • 1/2 tsp sea salt and cracked pepper⁠
  • 1/2 cup fresh dill, rough chopped⁠
  • 1/2 cup vegan goat cheese⁠
  • Rawcology Smoky Cheeze Coconut Chips⁠

Method⁠
  1. Preheat oven to 375F. Grease a deep set pie plate or 8-9 inch springform pan and set aside. ⁠
  2. Peel and cut potato, rinse and add to a small pot filled with cold water. Bring to a boil and cook until just fork tender. Drain and set aside.⁠
  3. In a large pan, heat olive oil and cook onion until translucent. Add in garlic and chopped asparagus then add in cooked potato. ⁠
  4. In a blender, add tofu, milk, starch, nutritional yeast, and all the spices. Blend until smooth. Pour mixture in to the pan and stir to combine. Fold in dill and goat cheese. ⁠
  5. Transfer into prepared dish. If asparagus is woody, lightly peel with vegetable peeler. Garnish the top of the frittata with asparagus. ⁠
  6. Bake for 35-40 minutes. ⁠
  7. Once done, remove from oven and garnish with Smoky Cheeze, more dill and cracked pepper. Enjoy!

Rawcology Plant Based Vegan Sunday Brunch Frittata

Tagged: Breakfasts