Vegetable Vegan Frittata

simple-veganista.com

Shannon Crozier

subheading: SCALE:

1 tablespoon olive oil or ¼ cup water (for water saute)

2 medium potatoes, diced (with or without the skin)

1 small onion, diced

1 bell pepper, diced

1 zucchini, diced

2 cloves garlic, minced

handful grape tomatoes, halved or quartered

pinch of red pepper flakes, optional

mineral salt and pepper, to taste

subheading: for the blender/food processor:

1 package (16 oz) organic silken tofu (soft or firm), drained (no pressing needed)

¼ cup unsweetened non-dairy milk

2 heaping teaspoons cornstarch, arrowroot or tapioca flour

2 to 3 tablespoons nutritional yeast

1 teaspoon mustard (any kind) or ½ teaspoon mustard powder

1 ½ teaspoons dried tarragon, thyme or basil (or a combo)

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon turmeric

⅛ teaspoon pepper (black or white)

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Directions at simple-veganista.com

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