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whole broccoli leek frittata in white tart dish

Broccoli Leek Frittata

Course: Breakfast, Side Dish
Cuisine: American
Keyword: vegan breakfast casserole, Vegan frittata
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 204kcal
Author: Lisa Dawn Angerame
This vegan broccoli leek frittata is made with fresh veggies, tofu, cashews, and yogurt and has an authentic egg-casserole taste.
Print Recipe

Ingredients

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

Custard

  • 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

Instructions

  • 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.

Notes

This recipe contains nuts. You must discolse to anyone you serve this vegan frittata to that it contains nuts in case they are allergic.

Nutrition

Calories: 204kcal | Carbohydrates: 13g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Sodium: 231mg | Potassium: 295mg | Fiber: 3g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 45mg | Calcium: 92mg | Iron: 2mg