This is my new, absolutely favorite recipe!!! So easy to whip up using any veggies you have on hand. Easy brunch meal for company or just a weeknight dinner. Trust me... this is your new favorite recipe!!
Recipe:
Filling -
14 oz. LightLife vegan sausage
1 cup butternut squash
1 small onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped (optional)
2 cups chopped kale
8 oz. Baby bella mushrooms
15 oz. black beans, rinse & drain
11 oz. Corn, rinse & drain
Salt & pepper
Chili powder (optional)
Paprika
Cumin
Olive oil to cook
Also -
4 oz. Vegan cheddar cheese
"Egg" mixture-
2 cups garbanzo bean flour
2 cups veggie broth (or water)
2 Tbsp nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Indian black salt (optional)
Salt & Pepper to taste
Amazing sauce -
1 (10 oz) can rotel w/ green chillies
1 cup butternut squash
4 oz. Vegan cheddar cheese
1/4 cup vegan sour cream
Salt & pepper
1. Preheat oven to 425°
2. Cook all filling ingredients together in a large non stick pan over medium high heat until tender.
3. Spray 11×13 casserole dish with no stick spray.
4. Pour filling into the pan. Add 4 oz. Vegan cheddar cheese.
5. Combine all ingredients for the "egg" mixture in a mixing bowl. Use a whisk to break up any lumps.
6. Pour "egg" mixture over filling & stir to combine well.
7. Put casserole dish in the oven for about 30 minutes.... check starting at 20 minutes.
8. While the frittata is cooking, boil your 1 cup of butternut squash in a small pan over medium high heat until tender.
9. Once the butternut squash is tender, drain well and add to a high speed blender.
10. Add rotel, 4 oz.of vegan cheese, and vegan sour cream to the blender.
11. Puree sauce until smooth. taste. Add salt & pepper to taste.
12. Heat "amazing sauce in a small sauce pan before pouring over frittata.
13. Remove frittata from oven. Allow to cool a few minutes.
14. Serve frittata topped with "amazing sauce".
Makes 8 servings (maybe... this NEVER survives 4 hungry people at my house).
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