The delightful aroma of sautéed leeks and earthy mushrooms fills the kitchen as I prepare to share my Vegan JUST Egg Frittata with Spinach and Mushrooms. This dish isn’t just another brunch option; it’s a vibrant, allergy-friendly masterpiece that can easily become the star attraction at any gathering, from festive holidays to casual weeknight dinners. You’re looking at a recipe that not only caters to vegan and gluten-free lifestyles but is also incredibly easy to whip up, making it perfect for both novice cooks and seasoned chefs alike. With a fluffy texture and a colorful medley of flavors, you’ll find it a satisfying alternative to traditional egg frittatas. So, are you ready to uncover how this plant-based delight can elevate your next meal experience?
Why is this Vegan Frittata a Must-Try?
Vibrant, Flavorful Ingredients: This frittata is bursting with sautéed leeks, earthy mushrooms, and colorful spinach, creating a feast for the eyes and palate.
Easy Cooking Process: With simple steps, this recipe is designed for everyone, whether you’re a novice cook or an experienced chef.
Customizable Options: Feel free to swap out the mushrooms or add in your favorite vegetables for a personalized twist!
Guilt-Free Indulgence: Being vegan, gluten-free, and dairy-free, this frittata appeals to a wide range of dietary preferences, making it a crowd-pleaser.
Perfect for Any Occasion: Whether it’s a festive brunch or a cozy weeknight dinner, this dish promises to impress your family and friends. You might also love pairing it with my Crispy Bottom Veggie Buns for a complete meal experience!
Vegan Egg Frittata Ingredients
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For the Base
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Olive Oil – Provides fat for cooking and adds a subtle flavor. Substitute with avocado oil if desired.
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JUST Egg – The base for this frittata, mimicking the texture of eggs. If unavailable, use a tofu-based egg substitute.
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Soy Milk/Cashew Milk – Acts as a liquid base; nut-free milk can be substituted.
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Vegan Yogurt – Provides creaminess; can be swapped with a different non-dairy yogurt or omitted.
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For the Vegetables
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Leeks – Adds a mild, sweet onion flavor. Ensure they are rinsed well to remove dirt between the layers.
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Mushrooms – Contributes earthy depth to the frittata. Can be replaced with bell peppers, asparagus, or omitted entirely.
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Red Bell Pepper – Offers a pop of color and sweetness. Any bell pepper color is a good substitute.
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Spinach – Adds vibrant color and nutrition. Other greens like kale or arugula can be used instead.
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Artichoke Hearts – Provides texture and a unique flavor. Canned or jarred artichokes are convenient.
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Cherry Tomatoes – Used for topping the frittata. Can replace with sliced avocado or omit completely.
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For Seasoning
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Dried Herbes de Provence – Adds aromatic herbs typical of French cuisine. A mix of Italian herbs can be used as an alternative.
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Pink Himalayan Salt – Enhances flavors; regular sea salt can be substituted.
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Garlic – Provides a robust base flavor. Fresh chopped garlic is preferred but garlic powder can be used in a pinch.
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Kala Namak – This black salt provides an egg-like flavor due to its sulfur content. Regular salt can be used instead, but it may lose some egg flavor.
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Garlic Powder & Onion Powder – Enhances flavor depth. Fresh garlic and onions can replace these powders.
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Dijon Mustard – Adds a tangy flavor that deepens the dish’s taste.
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For Creaminess and Flavor
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Vegan Parmesan/Cheddar Cheese – Adds a cheesy flavor and creaminess. Nutritional yeast can be a low-fat substitute.
This Vegan Egg Frittata Recipe not only promises delicious flavors but offers endless opportunities for personalization!
Step‑by‑Step Instructions for Vegan JUST Egg Frittata with Spinach and Mushrooms
Step 1: Preheat Oven
Begin by preheating your oven to 375°F (190°C). While the oven warms up, take a moment to lightly grease your baking dish with olive oil—an 11×7 inch or 9×13 inch dish works wonderfully for this vegan JUST Egg frittata. This will help prevent sticking and ensure even browning.
Step 2: Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped leeks and season with pink Himalayan salt, sautéing for about 3 minutes until they become soft and fragrant. Toss in minced garlic and cook for an additional minute, stirring continuously. Next, add the mushrooms and diced red bell pepper, cooking until softened, approximately 5 minutes, allowing the flavors to meld beautifully.
Step 3: Add Spinach
Stir in the fresh spinach, cooking just until it wilts—this should take around 3 minutes. Gently fold in the artichoke hearts for added texture and unique flavor. Ensure the mixture is vibrant and combined well before moving to the next step, as this adds volume to your Vegan JUST Egg Frittata.
Step 4: Mix Liquid Ingredients
In a separate bowl, whisk together the JUST Egg, soy milk, vegan yogurt, Dijon mustard, half of the vegan cheese, kala namak, garlic powder, and onion powder. Aim for a smooth consistency, as this creamy mixture will be pivotal for replicating the eggy texture in your frittata. This blend ensures that every bite is flavorful and satisfying.
Step 5: Combine Mixtures
Pour the sautéed vegetable mixture into your prepared baking dish, spreading it evenly across the bottom. Then, carefully pour the whisked JUST Egg mixture over the vegetables, gently mixing with a spatula to ensure even distribution. Top the surface with the remaining vegan cheese and arrange cherry tomato halves for a pop of color.
Step 6: Bake
Place the baking dish in the preheated oven and bake for 65-70 minutes. You’re looking for the frittata to be set in the center and have edges that are golden brown. If you notice the top browning too quickly, lightly cover it with foil. Once done, allow the frittata to cool for 10 minutes before slicing and serving, ensuring it’s not only beautiful but also delicious!
How to Store and Freeze Vegan Egg Frittata
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This Vegan Egg Frittata makes for a quick, nutritious meal option throughout the week.
Freezer: For longer storage, you can freeze individual portions of the frittata wrapped tightly in plastic wrap and then in aluminum foil. It keeps well for up to 3 months.
Reheating: To reheat, thaw overnight in the refrigerator before warming in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Alternatively, use the microwave for a quick option, heating in 30-second intervals until warm.
Serving Suggestions: Enjoy the frittata cold straight from the fridge or warm it up and serve with a fresh salad or crispy air fryer breakfast potatoes for a delightful meal any time!
What to Serve with Vegan JUST Egg Frittata with Spinach and Mushrooms
This satisfying frittata is the perfect canvas for a vibrant, delightful meal that your taste buds will adore.
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Crispy Air Fryer Breakfast Potatoes: These golden, crunchy potatoes balance the frittata’s creamy texture, adding a satisfying crunch with every bite. The herbs and spices on the potatoes can complement the herbaceous flavors in the frittata.
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Fresh Garden Salad: A light salad with mixed greens and a tangy vinaigrette can refresh your palate and contrast the hearty frittata. Toss in some cherry tomatoes and cucumbers for extra crunch and color!
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Roasted Asparagus: This tender yet slightly crisp side dish offers earthiness that enhances the frittata’s savory notes. The bright green color adds visual interest and a nutritious boost.
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Savory Toasts: Serve the frittata alongside whole-grain toast topped with avocado or hummus for a wholesome, filling meal. The creamy elements on the toast play well against the fluffy frittata texture.
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Vegan Yogurt with Berries: A small bowl of creamy vegan yogurt topped with fresh berries serves as a refreshing yet satisfying dessert. This sweet note brings balance to the savory flavors of the frittata.
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Sparkling Water with Lime: A glass of bubbly, refreshing drink adds a zesty flair to your meal and helps cleanse the palate between bites. Plus, the lime kick complements the flavors beautifully!
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Chickpea Salad: A protein-packed salad with chickpeas, cucumbers, and a lemon dressing delivers a wholesome, satisfying addition. This dish adds a protein punch while echoing the vibrant flavors of the frittata.
Vegan Egg Frittata Recipe Variations
Feel free to get creative and make this Vegan JUST Egg Frittata your own with these fun and tasty twists!
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Mushroom Swap: Replace mushrooms with more bell peppers, asparagus, or even diced tomatoes for a fresh flavor update. Each vegetable will bring its unique touch to the frittata, enhancing both color and taste.
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Cheese Alternatives: Use a different non-dairy cheese based on availability or preference. This small change can vary the creaminess and flavor profile, catering to individual tastes while keeping it delicious.
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Extra Greens: Incorporate other vegetables like zucchini, kale, or even arugula for a delightful twist. Each green adds its own unique flavor and nutritional punch, making your frittata even more vibrant!
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Heat it Up: Add a dash of crushed red pepper flakes or fresh jalapeños to spice things up! It’s a perfect way to give your frittata an exciting kick.
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Explore Different Milks: Swap soy milk for other plant-based options like almond or oat milk, tailoring the dish to your dietary needs and taste preferences.
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Herb Infusions: Experiment with different herbs such as basil or cilantro instead of Herbes de Provence. This provides different flavor nuances that can transport your frittata to a whole new level!
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Change the Texture: For added crunch, sprinkle some pumpkin seeds or walnuts on top before baking. This not only elevates the texture but also brings delightful nutty flavors that contrast with the soft frittata.
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Savory Flavor Boosts: A spoonful of nutritional yeast can impart a cheesy flavor while offering extra nutrient benefits. Ideal for those who love that umami taste without dairy!
And when looking for other delightful plant-based recipes, don’t forget to try my Smoked Salmon Spread or whip up some fun Pretzel Dogs Fun for your next meal gathering!
Make Ahead Options
These Vegan JUST Egg Frittata with Spinach and Mushrooms are perfect for busy home cooks looking to save time! You can prepare the vegetable mixture up to 24 hours in advance by sautéing the leeks, garlic, mushrooms, bell pepper, and spinach, then refrigerating it in an airtight container. Additionally, you can whisk together the liquids (JUST Egg, soy milk, vegan yogurt, and seasonings) and store that separately for ultimate convenience. When you’re ready to cook, simply combine the refrigerated vegetable mixture with the prepared liquids, pour it into the baking dish, and bake. This makes your breakfast or brunch planning a breeze, ensuring a delicious frittata that’s just as delightful when prepped ahead!
Tips for the Best Vegan Egg Frittata
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Chop Evenly: Ensure all vegetables are chopped uniformly for even cooking, preventing some parts from being overcooked while others remain raw.
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Choose Your Greens: Feel free to swap spinach for other greens like kale or arugula for a twist on your Vegan Egg Frittata.
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Check for Doneness: Insert a knife into the frittata’s center; if it comes out clean, your frittata is perfectly baked and ready to serve.
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Avoid Overcooking: Keep an eye on the baking time. If the top is browning too fast, cover it with foil to ensure the inside cooks thoroughly without burning.
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Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before enjoying!
Vegan JUST Egg Frittata with Spinach and Mushrooms Recipe FAQs
What kind of mushrooms should I use?
For this recipe, I recommend cremini or button mushrooms, as they provide earthy depth and a nice texture. However, you can certainly experiment with portobello, shiitake, or even omit them for a lighter version. If using dried mushrooms, soak them first to rehydrate.
How do I store leftovers?
Absolutely! Store any leftover Vegan JUST Egg Frittata in an airtight container in the fridge for up to 3 days. This makes it easy to enjoy a nutritious meal throughout the week, either cold or reheated.
Can I freeze this frittata?
Yes, you can! For freezing, slice the frittata into individual portions and wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat at 350°F (175°C) for about 15-20 minutes or microwave until warmed through.
What if I don’t have JUST Egg?
If you can’t find JUST Egg, no problem! You can use a tofu-based egg substitute instead. Simply blend firm tofu with a little nutritional yeast for flavor, and add a splash of plant-based milk to achieve a similar consistency. Flavor might vary slightly, but it will still yield a delicious frittata!
Can my pets eat this frittata?
I wouldn’t recommend sharing this frittata with your pets. While most individual ingredients are safe, some (like garlic) can be harmful to pets when consumed in larger quantities. It’s best to enjoy this plant-based delight all to yourself!
How do I know when the frittata is done baking?
To check for doneness, gently insert a knife into the center of the frittata; if it comes out clean, it’s ready! If slight moisture clings to the knife, pop it back in the oven for a few more minutes. You want a set, fluffy texture that’s golden on the edges.
Savory Vegan Egg Frittata Recipe for Vibrant Brunch Bliss
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and lightly grease your baking dish with olive oil.
- In a large skillet, heat olive oil, add the leeks, and sauté with salt for about 3 minutes. Add minced garlic and cook for 1 minute.
- Add mushrooms and red bell pepper, cooking until softened, about 5 minutes.
- Stir in the spinach, cooking just until it wilts, then fold in the artichoke hearts.
- In a separate bowl, whisk together the JUST Egg, soy milk, vegan yogurt, Dijon mustard, half of the vegan cheese, kala namak, garlic powder, and onion powder.
- Pour the vegetable mixture into your baking dish, layer the whisked mixture over it, and top with remaining cheese and cherry tomatoes.
- Bake for 65-70 minutes, until set in the center and golden brown on edges. Cool for 10 minutes before slicing.