Smells Like (Vegan) Eggs!: Roasted Veggie Frittata

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Isn’t it weird when vegan food winds up smelling or tasting exactly like the omni food it’s trying to imitate?  It can be kind of disgusting depending on the dish, but sometimes it’s just entertaining.  Such was the case with the roasted vegetable frittata from 1,000 Vegan Recipes.  The first thing I noticed about it when it was cooking was the unmistakable smell of eggs.  How that happened with a combination of blended seasoned tofu and roasted veggies, I’m not sure, but it was definitely odd!

vegan roasted vegetable frittata

I never made regular frittata before, but I had the vegan version once at X’s to O’s and loved it.  In fact, the dinner menu I built around it was inspired by the tasty combinations that pop up there on brunch weekends.  I’ve always had a lot of fun with making breakfast for dinner, and this was no exception.

At first I wasn’t sure what to make for side dishes.  The frittata already had potatoes in it, so some kind of potatoes or hash browns seemed redundant.  But lo and behold, a few pages on from the frittata recipe in the same cookbook was a recipe for Johnnycakes!  Which I had also never made.  And it turns out I was hugely remiss in this, because they’re not only so easy that I could make them in my sleep, they’re also really good.  Being basically pan-fried polenta cakes, they taste predominantly of corn.  So when you put maple syrup on them, they taste like Corn Pops cereal!  Only without that weird packing peanut texture.

vegan frittata with johnnycakes and kale salad

And because every breakfast-for-dinner in the QV household needs a green, kale salad made an appearance.  Mom brought home a nice hearty bunch of curly kale, which I subsequently chopped and dressed with a light tahini dressing.  Unfortunately it came out a little thin, so the flavor wasn’t as bold as I’d been aiming for, but it was still tasty!  (It’s kale.  ‘Nuff said.)

Mom and I loved this dinner.  It was easy, it was delicious and I’d make it again in a heartbeat!  Even if the kitchen did still smell like eggs the next morning.

Question for the comments: What vegan dishes have you made that turned out eerily similar to their omni counterparts?


About the Author:

Sam has been eating a plant-based diet since summer of 2009 and has spent the subsequent years experimenting with all manner of plant-based food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a former member of Toastmasters International and was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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