Potato, Squash & Asparagus Frittata

Who said you can't have frittata if you're vegan! Try capsicum, mushrooms, zucchini or spinach for different varieties. This is delicious served warm with crusty bread and a crisp green salad. Serves 4-6

Serves 4 to 6 | Prep time: 15 mins | Cooking time: 40 mins


  • 400g / 14.10 oz potatoes, cut into large chunks
  • 250g / 8.80 oz butternut squash, cut into large chunks
  • 1 bunch asparagus, cut into thirds
  • 1 large onion, thickly sliced
  • 2 garlic cloves, minced
  • 1 tsp dried mixed herbs
  • 250g / 8.80 oz tofu
  • 1/2 cup water
  • 1 Tbsp savoury yeast flakes
  • 1 tsp mild paprika
  • 1 tsp Dijon mustard
  • 1 tsp vegan margarine
  • 1 Tbsp Tofutti sour cream or vegan cream cheese
  • 1 handful parsley and/or chives, chopped


  1. Fry potatoes and squash until golden brown, then add onion, garlic and dried herbs and continue cooking until onions are soft and brown. Season well with salt and pepper.
  2. Add the asparagus to the pan and cook for a further 2-3 minutes.
  3. Tip vegetable mixture into a 20cm spring-form cake tin.
  4. Place tofu and remaining ingredients (except the fresh herbs) in a blender or food processor and blend until smooth, stir in fresh herbs.
  5. Pour the tofu mixture over the vegetables and smooth with a knife.
  6. Bake in a medium hot oven for 30-40 minutes.

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Guest Blogger Monique Luci

Close to two years ago I stumbled upon a documentary called Earthlings. Little did I know that my life was about to change in an instant and my journey to veganisim was born. See all recipes by Monique

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