Vegan Sausage & Mushroom Frittata

Jessica Carter1 Comment

Vegan Sausage & Mushroom Frittata
Votes: 1
Rating: 5
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Rate this recipe!
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Vegan sausage, lots of veggies, and tofu come together in this satisfyingly savory dish that's perfect for any meal of the day.
Vegan Sausage & Mushroom Frittata
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Vegan sausage, lots of veggies, and tofu come together in this satisfyingly savory dish that's perfect for any meal of the day.
Ingredients
  • 8 oz firm tofu
  • 1/4 cup Follow Your Heart Vegan Egg
  • 1 1/2 cup unsweetened soy milk
  • 2 tbsp nutritional yeast
  • 1 tsp black salt or 1 tbsp soy sauce
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tsp sea salt
  • 1/2 cup, plus 1/4 cup vegan shredded cheese
  • 1/2 small onion, diced
  • 1 cup sliced mushrooms any variety
  • 2 vegan Italian sausages, diced
  • 3 large handfuls fresh kale
  • 1 medium bell pepper diced
  • 2 medium russet potatoes, thinly sliced
  • 1 tsp grapeseed oil
  • Olive oil cooking spray
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees Fahrenheit
  2. In a blender, blend tofu, vegan egg replacer, soy milk, nutritional yeast, and all spices, until smooth. Mixture should be the consistency of very thick pancake batter.
  3. Add oil to skill over medium-high heat. Once oil begins to ripple, sautee onions until fragrant. Add vegan sausage, mushrooms, pepper and kale, and cover. Reduce heat to medium-low, cook until kale is just wilted.
  4. Pour blended frittata filling into large mixing bowl. Gently fold in 1/2 cup of shredded cheese and sauteed vegetables until well combined.
  5. Spray a skillet or baking dish with cooking oil until evenly coated. Line bottom of pan with potato slices, leaving no gaps in beetween.
  6. Pour filling onto sliced potatoes, using a spoon or spatula to spread evenly. Sprinkle with remaining cheese and bake for approx. 45 mins. until outer layer is golden brown around the edges and filling is firm to the touch.
  7. Allow to cool for around 15-20 mins. Enjoy!
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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

One Comment on “Vegan Sausage & Mushroom Frittata”

  1. Very flavorful! I add black salt (Kala Namik) to give it more of an “eggy” flavor.
    Thanks!

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