and happy monday to everyone! you know i loooove me a good meatless monday recipe and i showed up for you today. Single Serving Vegan Frittata is a plant lover’s dream that everyone will adore, vegan or not! another plus, the frittata is PACKED with protein thanks to tofu and quinoa flour.
if you follow me on IG, you know this is my second attempt at the frittata and it was v successful! the first round needed a little work.
thanks to quinoa flour, my texture dreams came true! the other binders come from flax meal and organic corn starch.
both are necessary to achieve a firm texture through the baking process, so i absolutely recommend following my recipe exactly.
before i went vegan years ago (for the animals 🙂 by the way), i ate a lot of eggs! i don’t miss eating them but thought a vegan alternative would be amazing!
besides, i love giving y’all options and for those of you that are vegan, this is an excellent protein packed alternative!
the only ingredient in here that you probably don’t have in your pantry/kitchen is quinoa flour! it’s so worth it to purchase from the store though!
since i have leftover quinoa flour, i’ll make another recipe with it soon! you can buy it at most grocery stores! i purchase at either Publix or Whole Foods, but i know its not at Trader Joe’s.
quinoa flour does have a strong taste and it’s definitely a flour that i prefer for savory recipes over sweet! quinoa flour does make amazing pizza crust.
here’s everything you need to make Single Serving Vegan Frittata:
- extra firm tofu
- quinoa flour
- corn starch
- flax meal
- onion salt
- garlic powder
- vegetable broth
- dijon mustard
- tomato paste
- sea salt and pepper
- any kind of toppings you would like! i used shredded vegan cheese, sautéed mushrooms and chives
Single Serving Vegan Frittata is made in a 6 inch cast iron skillet. you could also use a 6 inch cake pan if you don’t have cast iron.
the texture is quite dense by the way, yet it does also feel kind of fluffy! trust me, this will be plenty filling too.
unlike egg based frittatas, you don’t have to cook mine on the stop before it goes into the oven. also, you’re going to need a food processor to blend the mixture.
it’s going to be really thick, almost like a paste, and you just have to pat it down in the cast iron skillet, which i do recommend greasing!
also, while there are veggies on the top, i decided not to add any in the actual frittata, but that’s totally up to you!
are you going to make my Single Serving Vegan Frittata?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Single Serving Vegan FrittataCourse: Lunch & Dinner, ProteinDifficulty: Easy
1/2 cup quinoa flour
8 ounces extra firm tofu
1 tbsp corn starch
1 tbsp flax meal
1/4 cup vegetable broth
1 tsp onion salt
1 tsp garlic powder
1 tsp paprika
1/2 tbsp dijon mustard
1/2 tsp sriracha
1 tbsp tomato paste
sea salt and pepper to taste
- vegan shredded cheese for topping and whatever else you want!
- preheat the oven to 375 degrees.
- add all ingredients but any toppings to a food processor and blend until a thick paste like texture forms.
- add to a greased 6 inch cast iron skillet and bake for 16 minutes at 375 degrees. i took it out at 13 minutes and added some vegan cheese to melt on top.
- add your favorite toppings, like sautéed mushrooms and chives like i did or any other veggies!
- store in the fridge in an airtight container and enjoy!