Tunisian Vegan Frittata
A vegan twist on the classic Italian dish, this Tunisian Vegan Frittata is a flavorful and satisfying brunch option. Made with delicate ingredients and no eggs, this recipe is perfect for those who follow a plant-based diet.
Ingredients
- ●1 cup sliced delicate cremini mushrooms
- ●1/2 cup pitted and sliced Tunisian olives
- ●1/4 cup creamy hummus
- ●1 block crumbled frittata (made with tofu and turmeric)
- ●1/4 cup crumbled vegan feta cheese (made with tofu and nutritional yeast)
- ●1/4 cup chopped arugula
- ●2 tablespoons lemon juice
- ●1 tablespoon olive oil
- ●to taste salt and pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat the olive oil over medium heat.
- 3
Add the sliced mushrooms and cook until tender, about 5 minutes.
- 4
Stir in the Tunisian olives, hummus, and crumbled tofu frittata.
- 5
Season with salt and pepper to taste.
- 6
Transfer the mixture to a 9-inch tart pan with a removable bottom.
- 7
Top with chopped arugula and crumbled vegan feta cheese.
- 8
Drizzle with lemon juice and bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
- 9
Remove from the oven and let cool for a few minutes before serving.