Broccoli Leek Frittata from the new cookbook Wait, That’s Vegan?! by Lisa Dawn Angerame is elegant, delicious, and surprisingly easy to make! Of course, it’s vegan and so also dairy and egg-free as well.
I was given a copy of the cookbook Wait, That’s Vegan?! (affiliate link) for my honest review and so that I could try out a recipe and share it with my followers.
The first thing I noticed about this cookbook is that it is chock-full of beautiful full-page photos that accompany almost every recipe. I find that I consume and process with my eyes first before I’m willing to read the words and so I appreciated the visuals in this cookbook!
The classics-made-vegan recipes in this cookbook are so in-sink with the philosophy behind Veggie Fun Kitchen. From Chocolate Chip Buttermilk Pancakes to Meatless Meatballs, you are sure to find a family favorite made vegan that your family can enjoy!
I must have a sweet-tooth tonight because I am most excited to give the Classic New York Cheesecake with Berry Compote a try, followed by the White Chocolate Creme Brulee – say what??? You can order your own copy on Amazon by clicking on this (affiliate) link:
The author, Lisa Dawn Angerame, told me that I could choose a recipe to share with my readers. I wanted to make the Broccoli Leek Frittata, mainly because I’ve been looking for an elegant dish I could make and take to a work brunch that would please the plant-eaters as well as the non-vegans; and this one looked so delicious!
Vegan Brunch Ideas:
For some other delicious vegan brunch ideas, try my Classic Breakfast Casserole, or Apple Pumpkin Bundt Cake with Date Caramel Sauce. They are both absolute winners!
To Make this Recipe for Vegan Broccoli Leek Frittata You Will Need:
(Please see the printable recipe card below for the complete list of ingredients with amounts, and instructions.) Since some of these items may be hard to source at your local grocery store, I have included (affiliate) links for your convenience.
- chopped broccoli
- refined coconut oil
- raw cashews
- firm tofu
- plain unsweetened vegan yogurt
- chickpea flour
- nutritional yeast
- white miso
- turmeric, salt
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You Must Disclose That This Recipe Contains Nuts!
First things first! This recipe does contain nuts. Some people are deadly allergic to nuts. Nuts are not an ingredient that is typically found in a frittata dish. Never should you ever try to pass off vegan food as non-vegan, especially if said food contains nuts, seeds, or soy.
Preparing the Vegetables:
Read through the following steps for some tips on preparing the vegetables for this frittata dish. You can scroll down for the printable recipe card if you are already familiar with the steps.
Cutting and Cleaning the Leek
First, rinse the leek, then with a sharp knife, cut off the root end as well as the tough green leaves.
Then to get the half-moons, simply cut that piece down the center length-wise and then slice along the piece, cutting very thin strips.
Since leeks have a lot of dirt that gets caught in the layers, put your cut half-moon pieces into a bowl of cool water. The dirt will float to the bottom. This was the first time I had ever cut a leek and so wasn’t quite sure. I found this video by A Couple Cooks very helpful.
Preparing the Broccoli:
Okay, if you have followed me for any amount of time, you know I take shortcuts when I can! I realize that some people feel there is a tiny bit of controversy when it comes to using precut vegetables. But…I don’t always have the time! I don’t…
So please, if you want to buy, wash, and chop the broccoli yourself. I think that’s great! I don’t always find it a good use of my time though.
In this case, I do end up cutting off the stems and cutting a few of the pieces a little smaller. One 12-ounce bag of broccoli will give you about 4 cups of cut broccoli – which is what you will need for this recipe.
Cooking the Vegetables:
You will cook the broccoli for only about 5 minutes in boiling water – just to soften it. Drain and set into a med-large mixing bowl.
After cutting and washing the leeks, start by sauteing the cut leeks with the garlic in a little bit of oil until the leeks are translucent.
Then add to the cut broccoli and give it a little stir so that the oil from the pan coats the broccoli as well.
Add the vegetable mixture to the tart dish and spread evenly. The instructions in the cookbook call for a 9 3/4 inch tart dish. I only had my 9 1/2 inch dish and it was just fine!
The Eggless Custard:
I had never made an eggless custard before – except for my breakfast casserole which uses Just Egg product.
This dish makes a custard out of tofu and plain yogurt, along with cashews, white miso, nutritional yeast, and chickpea flour. Simply follow the directions in the cookbook. Process in your highspeed blender – I used my Vitamix (affiliate link)- and pour on top!
Cook as directed and you’ve got a beautiful egg-free, dairy-free breakfast frittata!
This was delicious served warm or even cold the next day!
Ready for the Recipe for Vegan Broccoli Leek Frittata?
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Broccoli Leek Frittata
Broccoli and Leeks
- 4 cups broccoli chopped bite-sized, leaves and stems removed
- 1 Tablespoon melted refined coconut oil more for custard
- 1 leek white and green parts, cleaned and cut into half-moons
- 2 cloves garlic pressed
- pinch of salt
- 1 cup water
- 1/2 cup raw cashews soaked and water discarded
- 7.5 ounces firm tofu
- 5.3 ounces vegan yogurt plain and unsweetened
- 1/4 cup chickpea flour
- 1/4 cup refined coconut oil melted
- 2 Tablespoons nutritional yeast
- 1 Tablespoon tamari
- 1 Tablespoon mellow white miso
- 1/2 teaspoon turmeric
- Preheat the oven to 350°. Set a 9 ¾ inch quiche dish on a half sheet pan.
- To make the filling, add the broccoli florets to a pot and cover with water. Cover and bring the water to a boil. Cook until the florets turn bright green and are just al dente, about 5 minutes. Drain and add to a big mixing bowl.
- Heat a cast-iron or nonstick skillet over low heat. Add the oil. When it is shimmering, add the leeks, garlic, and salt, and use a wooden spoon to coat the vegetables. Cook until the leeks are bright and translucent, and the garlic is fragrant, 5 to 7 minutes.
- Transfer the leeks and garlic into the bowl of broccoli. Mix to combine, and transfer to the quiche pan. Spread the mixture out evenly.
- To make the custard, add the water, cashews, tofu, yogurt, chickpea flour, oil, nutritional yeast, tamari, miso and turmeric to a blender. Blend until combined and creamy, 1 to 2 minutes depending on your machine.
- Pour the custard over the broccoli and leeks, distributing it evenly. Bake for at least 1 hour, or until the top has browned and the center is firm to the touch.
- As it cools, the top will deflate just a bit and the quiche will continue to firm up. Slice and serve.