As any good vegan/vegetarian knows, giving up bacon is one of the hardest things about going meat-free forever.
Lucky for you (and us!), GirlieGirl Army brings us a Vegan Bacon & 3-Cheese Frittata that’s sure to taste even better than the real thing (better because this is good for you!).
This delicious dish is originally from Dan and Annie Shannon of The Betty Crocker Project (see more below) and was a big hit with the GirlieGirl Army crew (they’ve dubbed it a “brunch regular”).
Be sure to serve with a fresh crusty bread (or toast) and lots of vegan Bloody Marys!
1 Package Tofu (just get the regular Tofu – don’t go Silken)
1 Tablespoon Soy Coffee Creamer
2 Tablespoons Nutritional Yeast Flakes
1 Tablespoon Cornstarch
1/2 Teaspoon Onion Powder
1/4 Teaspoon Miso Paste
1/4 Teaspoon Cumin
1/4 Teaspoon Turmeric
1/2 Teaspoon Braggs (If you like Black Salt for “egg” recipes – you can substitute the Braggs for 1/4 Teaspoon of Black Salt if that’s your bag)
1/4 Teaspoon Paprika
Pinch of Lemon Pepper
Dash of Liquid Smoke
3 Tablespoons of Olive Oil for cooking
5 Pieces of Vegan LightLife Smart Bacon or Smoked Tempeh
1/2 Green Bell Pepper (diced)
1/2 Red Onion (diced)
1/3 Cup Daiya Vegan Cheddar Cheese (shredded)
1/3 Cup Daiya Vegan Mozzarella Cheese (shredded)
1/3 Cup Smoked Cheddar Sheese (shredded)
Diced Fresh Chives or Parsley for topping
Olive Oil Cooking Spray
Tony Chacere’s Creole Seasoning – to taste
PAGE 2 for the HOW-TO>
Recipe by Meet The Shannons. We’ve been kvelling over Dan and Annie Shannon’s cooking skills for quite a while. They launched the Betty Crocker Project on their site, and made it their goal to veganize the entire Betty Crocker cookbook. And if that alone doesn’t make you realize how genius they are, make this recipe to become lifelong fans.
Photo credits: GirlieGirlArmy.com
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