vegan quinoa frittataSometimes only tofu will do. I have a love hate relationship with the stuff, it’s the whole soya ‘is it bad for you or not’ thing but occasionally I just want it cos I like the stuff and it really does make the perfect egg substitute in this frittata. The rare occasions I cook with tofu I’m always sure to use organic stuff too. It’s pretty versatile and makes a fantastic egg substitute too and more randomly a super chocolate mouse.vegan kale frittata

Better than traditional egg based frittata and omelette. Honest.A slice of frittata

The creamy yellow ‘egg’ mixture is delicious, it looks more than taste like eggs but in a good way. The miso, nutritional yeast and mustard give a cheesy, nutty deep flavour that beats egg hands down. It really does. I had some leftover quinoa for a sturdy base/crust which is a really nice addition to an otherwise light snack. This vegan frittata is super quick and not too dissimilar to an original egg based recipe – fry off your chosen veg, mix up the egg mixture and throw it all together before baking. Easy really. This frittata has no saturated fat or cholesterol either. There’s so much kale in here there’s easily a serving per person, in fact this dish delivers 3/4 servings of veggies to each person. I love a happy ending.Β vegan kale frittata

A super charged plant powered frittata.

Delicious hot or cold, for lunch or breakfast and super tasty the next day!vegan kale frittata

Vegan frittata with a quinoa base

2 cups cooked quinoa
1 flax egg (1 tablespoon flax: 3 of water)
1 tablespoon olive oil
1 small onion, sliced
1 red pepper, chopped into small pieces
2 small chilis, chopped finely
4 mushrooms, sliced thinly
100 grams kale, torn into pieces
1 cup broccoli florets, broken into very small florets
handful coriander, roughly chopped

‘egg’ mixture
1 package firm organic tofu (362 grams)
1/2 cup almond milk
2 tablespoons nutritional yeast
2 teaspoons miso paste
1 teaspoon English mustard
2 teaspoons corn starch
1 teaspoon turmeric
1/2 teaspoon nutmeg


1. Preheat oven to 200ΒΊC. Grease a 10″ springform baking pan + set aside. Combine the quinoa + flax egg thoroughly + press down to form a crust in the greased baking tray. Bake for 15 minutes.
2. Meanwhile gently fry the onions, pepper, chili + mushrooms in the olive oil for 10 minutes until softened. Add the kale, broccoli + coriander + contine to cook for a further 5-10 minutes. Turn off the heat.
3. Add all the ‘egg mixture’ ingredients to a blender + blend until smooth. Combine the vegetables + ‘egg’ mix well + spread evenly onto the quinoa crust. Bake for 4o -50 minutes, checking half way through. Allow to cool for 30-45 minutes before removing from the baking pan.

16 comments on “Vegan Frittata with a Quinoa Crust”

  1. I’m with you on the tofu thing…I only like it few ways and I really have to be in the mood for it! This is the nicest tofu frittata I have seen to date…I like what you did with it…the quinoa base is a great idea! I made a basic tofu frittata recently and besides burning my hand on the skillet handle, it sucked! lol I’ve been recipe planning in my head ever since to make something better…I’m going to have to try yours!


    • Hi Jen! Yeah tofu serves a purpose hey and it really does work well for this recipe. Do give it a go, it’s pretty delicious πŸ™‚

  2. Yum! Mine is in the own right now and it smells absolutely delicious πŸ™‚ I’ve never seen such an easy crust before, and I think this recipe is a keeper. Thank you so much for sharing!

    • Wow, love that it’s in the oven right now! Any grain works really well for the crust so it’s pretty adaptable. Enjoy your dinner πŸ˜‰

  3. Looks soo good can’t wait to make it with the non vegan quiches i have to make for the extended family Christmas Brunch!!!


  4. this is genius, d’yu reckon an amaranth crust would work out just as well? quinoa is quite pricy comparably, for a struggling student :p

    • Hi Michele! An amaranth crust would work just great, maybe better πŸ˜‰ Brown rice too. Hope you enjoy!! Charlotte

      • wooah it was amazing! i used a lift out pie dish that was 8″ but kept all ingredient measures the same except my pack of tofu was only 290g and decided on a brown rice crust, worked out lovely πŸ™‚

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