VEGETABLE VEGAN FRITTATA

 INGREDIENTS

• 1 tablespoon olive oil or ¼ cup water (for water saute)
• 2 medium potatoes, diced (with or without the skin)
• 1 small onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• handful grape tomatoes, halved or quartered
• pinch of red pepper flakes, optional
• mineral salt and pepper, to taste

for the blender/food processor

• 1 package (16 oz) organic silken tofu (soft or firm), drained (no pressing needed)
• ¼ cup unsweetened non-dairy milk
• 2 heaping teaspoons cornstarch, arrowroot or tapioca flour
• 2 – 3 tablespoons nutritional yeast
• 1 teaspoon mustard (any kind) or ½ teaspoon mustard powder
• 1 ½ teaspoons dried tarragon, thyme or basil (or a combo)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon turmeric
• ⅛ teaspoon pepper (black or white)

INSTRUCTIONS

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Click This VEGETABLE VEGAN FRITTATA

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