Perfect for brunches or holidays, this frittata can be made ahead and reheated. A colorful vegan entrée that everyone will love. Easy to make when using a food chopper such as a Vidalia Chop Wizard.
3 medium-sized new red potatoes
1 tbsp mild olive oil, water or broth
1 small onion, chopped
2 cloves garlic, minced
1/2 sweet red pepper, diced 1/4″
1/2 sweet yellow pepper, diced 1/4″
3 green onions, 1/4″ slices
1 pkg (15-16 oz.) firm water-packed tofu
1/2 cup water
1/2 cup raw rinsed cashews
2 tbsp cornstarch packed full and leveled off
2 tsp yeast flakes
1 tbsp McKay’s Chicken-like Seasoning vegan*, to make your own see Chick-Like Seasoning.
1 tbsp lemon juice
1 1/2 tsp salt
1/2 tsp onion powder
1/2 tsp dried basil or 1 tbsp minced fresh
sour cream substitute, opt.