vegan roasted vegetable frittata
Breakfast and Brunch | Gluten Free | Recipes

Vegan Roasted Vegetable Frittata

This roasted vegetable frittata is always a hit, even with guests who are used to eggs for breakfast. A frittata is essentially a baked omelet. This recipe is based on one from 1,000 Vegan Recipes by Robin Robertson. It’s remarkably close to a quiche without a crust. My version uses more vegetables than the original with the same amount of tofu. I also changed the spices to give a more egg-like appearance and flavor.

I like to double this recipe and bake it in a 9×13 inch pan. The leftovers are great the next morning or served with a salad for lunch. Roast the vegetables in advance to shorten the morning prep time. If you don’t like mushrooms, substitute 2 cups of other vegetables. A bit of chopped parsley or cilantro, some avocado slices, and a dusting of smoked paprika make a lovely garnish.

Vegan Roasted Vegetable Frittata

Course: Breakfast, Main Course
Cuisine: American, Vegan
Servings: 8
Calories: 122kcal
Author: Singing Vegan


  • 1 onion chopped
  • 2 potatoes Yukon Gold or white, chopped
  • 1 jalapeño seeded and diced (optional)
  • 1 red bell pepper chopped
  • 1 lb mushrooms sliced (white or crimini)
  • 2 cups broccoli Or use your vegetables of choice, chopped small. cauliflower, summer squash or greens such as chard or kale)
  • 2 tablespoons vegetable oil
  • salt and pepper to taste
  • 1 lb firm tofu drained and crumbled (but not pressed)
  • 3 tablespoons nutritional yeast
  • 1 tablespoon soy sauce
  • 1 tsp turmeric
  • 1/2 tsp kala namak optional, but great for an egg-like flavor
  • 1/2 tsp garlic powder
  • 1/2 tsp baking powder


  • Preheat the oven to 425 F.
  • Place onion, potatoes, peppers, mushrooms, and vegetables in a roasting pan. If you’re using leafy greens, like kale or chard, set them aside until later.
  • Drizzle the oil over the vegetables and stir to coast the vegetables with the oil. Season with salt and pepper.
  • Roast the vegetables until they are tender and starting to brown, about 20–30 minutes.
  • While the vegetables are roasting, put the tofu, nutritional yeast, soy sauce, turmeric, kala namak, garlic powder, and baking powder in a blender. Blend until smooth. If the mixture is too thick, add some non-dairy milk until it can be blended thoroughly.
  • Lightly oil a 9 or 10 inch tart pan.
  • When the vegetables are done, mix them with the tofu mixture in a large bowl. If you’re using leafy greens, add them now. Stir to mix.
  • Spread the tofu and vegetable mixture evenly in the oiled tart pan.
  • Bake until the center is firm and the top of the frittata is lightly browned–about 30 minutes.
  • Allow the frittata to cool 10 minutes before cutting.


Calories: 122kcal | Carbohydrates: 9g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Sodium: 170mg | Potassium: 372mg | Fiber: 3g | Sugar: 3g | Vitamin A: 626IU | Vitamin C: 44mg | Calcium: 103mg | Iron: 2mg

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