vegan brunch recipe
The Best vegan brunch recipe
I love that it’s packed with nutrients without being heavy or overpowering. The tofu scramble is a great source of protein, and the whole dish is light but filling, making it perfect for brunch or a quick lunch. It’s also easy to customize—swap in whatever veggies you have on hand, or adjust the spices to suit your taste. Plus, it’s a great way to get more greens into the family without making it feel like a chore. My husband even admits it’s one of his go-to breakfasts when he’s short on time, and honestly, I’m not surprised. It’s the kind of recipe that doesn’t just fill your plate—it fills your day.
Creamy Vegan Tomato & Herb Frittata
A hearty, plant-based brunch dish packed with savory tomato sauce, fresh herbs, and a fluffy egg-free dough. Perfect for a weekend meal or brunch crowd.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup unsweetened almond milk
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 cup chopped spinach
- 1/2 cup crumbled vegan feta
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, whisk together flour, salt, olive oil, and almond milk until smooth and slightly thickened. -
2
In a separate bowl, mix tomato sauce, garlic, spinach, vegan feta, parsley, and basil. Set aside. -
3
Pour the dough into an oven-safe skillet, spreading it evenly. Use a fork to create a lattice pattern in the top layer. Pour the tomato mixture evenly over the dough. -
4
Bake for 25–30 minutes, or until the edges are golden brown and the filling is bubbling. Let cool for 5 minutes before slicing.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe skillet (8-inch)
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, sprinkle a pinch of smoked paprika or red pepper flakes on top before baking.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
Watch Video Of How Creamy Vegan Tomato & Herb Frittata Works
❓ Frequently Asked Questions About Creamy Vegan Tomato & Herb Frittata
Can this vegan brunch dish be made ahead of time?
Yes, you can prep the batter or assemble the components in advance. Store the batter in an airtight container in the fridge for up to 24 hours, or assemble the muffins and toast them fresh just before serving. For extra crispiness, toast them in a preheated oven at 350°F (175°C) for 5–7 minutes after toasting in a skillet.
What if I don’t have a stand mixer?
No mixer needed! Mix the batter by hand in a large bowl using a whisk or fork. For a fluffier texture, beat the eggs (or aquafaba for egg-free) and sugar vigorously for 2–3 minutes before folding in the rest of the ingredients.
Will these muffins work for a crowd?
Absolutely. This recipe yields about 12 muffins, which should serve 6–8 people as a light brunch. For larger groups, double the batter and adjust the oil in your muffin tin accordingly.
Can I substitute any of the ingredients for dietary restrictions?
Yes, you can swap the banana for an apple or pear, and the honey for maple syrup. For gluten-free, use certified GF oats and a gluten-free flour blend. If avoiding nuts, skip the almond flour entirely and use regular oats or a GF oat flour blend.
