The Best Vegan Brunch Frittata

vegan brunch recipes savory

The Best Vegan Brunch Frittata

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Recipe by Sagen Jackson Course: BreakfastCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time





The perfect vegan brunch recipe idea to make ahead and enjoy with friends.


  • 2 Tbsp Avocado Oil

  • 1 cup chopped potatoes

  • 1 cup chopped asparagus

  • 1/2 onion, chopped

  • 1 block silken tofu

  • 1/2 cup chickpea flour

  • 1/2 cup water

  • 1 Tbsp garlic powder

  • 1 Tbsp onion powder

  • 1 tsp black pepper

  • 1 tsp salt


  • Preheat oven to 350*
  • Add olive oil to cast iron skillet over medium heat.
  • Sauté potatoes for about 15 minutes, until they just start to get crispy.
  • Then add onions and sauté for abotu 3 minutes. Next add asparagus and continue to saute over medium heat stirring occasionally.
  • While your veggies are sautéing make your egg mixture. To a food processor add your tofu, chickpea flour, water and spices. Blend until smooth.
  • Now add your “egg” mixture to the cast iron skillet and stir in with the veggies.
  • Bake in oven for 45 – 55 mins, until golden brown. Be sure to check frittata occasionally to ensure it hasn’t burned.
  • Allow to cool for 5 – 10 mins, slice and enjoy!

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