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.

slice of broccoli leek frittata with whole frittata in in foreground — From the book: Wait That’s Vegan?! Photo credit Alex Shytsman

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
leeks
refined coconut oil
garlic
raw cashews
firm tofu
plain unsweetened vegan yogurt
chickpea flour
nutritional yeast
tamari
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.

cut leeks in bowl of water rinsing — Rinse the cut leeks in a bowl of water.

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.

bite-sized broccoli — I but the precut broccoli and then cut it smaller if necessary.

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.

leeks sauteing in pan — Saute the leeks until 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!

leeks and broccoli in white tart dish — Put the sauteed leeks and broccoli in the tart dish and spread evenly.

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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