Vegan Vegetable Frittata

This article shares a recipe for a vegan vegetable frittata, made with ingredients such as potato, onion, red pepper, zucchini, and tofu "egg" mix. The dish is gluten-free and packed with flavors from herbs, spices, and nutritional yeast. The frittata is baked in a springform tin, allowing it to cool and hold together for easy slicing. It can be customized with seasonal vegetables or fridge staples and served with a variety of sides like avocado salad, crusty bread, or roasted potatoes. The recipe serves six and is perfect for picnics, gatherings, or make-ahead meals.

Preparation involves parboiling the potatoes, frying the vegetables, blending the tofu "egg" mix, and combining everything in the cake tin with cherry tomatoes on top. The frittata is baked until golden, then left to cool before slicing and serving. The recipe is versatile, freezes well, and is sourced from Viva's Vegan Recipe Club for those looking for plant-based meal options.