Mushroom and Spinach Vegan Frittata with Mushroom Bacon Recipe

I'm so happy to have you back for recipe #2 for National Mushroom Month! Today's recipe can be a breakfast, brunch or breakfast for dinner meal. This is a great base recipe that can use up any veggies you have on hand. Kale would be a great alternative to the spinach, add some asparagus, skip the tomato on top and add sun-dried tomatoes to the recipe instead. The possibilities are endless!  I love the versatility of my "Mushroom and Spinach Vegan Frittata Recipe with Mushroom Bacon"!

Wait..what..mushroom bacon?! YES MUSHROOM BACON! Vegetarians and vegans can rejoice! This meatless bacon recipe is an amazing alternative to the high fat, high cholesterol, high sodium laden traditional bacon. Take this recipe and use it anywhere you'd add bacon and enjoy it knowing it's a much healthier and environmentally friendlier option <3

This recipe uses gorgeous shiitake mushrooms from Kitchen Pride Mushroom Farms. Shiitake works well with this recipe because when cooked it brings an earthy, rich flavor to the dish. The shiitake's texture absorb the bacon marinade really well making them super flavorful!

Now that I have you excited, let's get started!

Mushroom and Spinach Vegan Frittata Recipe

Serves 4

Frittata Ingredients:

  • 14 oz firm tofu
  • 2 Tablespoon vegan margarine
  • ¼ cup nutritional yeast
  • 3 Tablespoons cornstarch
  • 1 ½ teaspoon baking powder
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon turmeric
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoon olive oil
  • 1 onion, thinly sliced
  • 4 ounces shiitake mushrooms, chopped and de-stemmed 
  • 1 cup fresh spinach, chopped
  • 1 small tomato, thinly sliced

Instructions:

  1. In a food processor, puree tofu, margarine, nutritional yeast, cornstarch, baking powder, salt, pepper, turmeric, onion powder, and garlic powder. Set aside.

  2. In a 9 inch oven safe skillet (I used cast iron) heat oil over medium heat. Add onion and cook for 10 minutes or until translucent and starting to slightly brown.

  3. Once onion is cooked, add chopped mushrooms. Cook for an additional 3-5 minutes or mushrooms are tender.

  4. Add spinach to mushroom and onion mixture and cook for 2-3 minutes or until wilted.

  5. Add the pureed tofu to the onion, mushroom, and spinach. Gently stir to incorporate. Smooth the top.

  6. Add thinly sliced tomatoes to decorate top.

  7. Continue to cook skillet over medium heat for 15 minutes.

  8. To finish, place entire skillet under the oven broiler for 5 minutes or until top is slightly browned. Checking often to not burn.

  9. Let cool for 15 minutes before cutting to serve. Serve with mushroom bacon.    

 

Mushroom Bacon Ingredients:

  • 4 ounces shiitake, ¼ inch thick slices and de-stemmed 
  • ¼ cup soy sauce or tamari
  • 1 teaspoon maple syrup
  • 1 teaspoon liquid smoke (any all natural variety)
  • ¼ teaspoon ground black pepper

Instructions:

  1. Preheat oven to 400 ℉.

  2. In a small bowl combine soy sauce, maple syrup, liquid smoke, and black pepper.

  3. Spread out the mushrooms in a shallow pan. Pour the liquid mixture over the mushrooms until completely coated.

  4. Lay the coated mushrooms on a non-stick baking sheet and bake for 10-20 minutes making sure to check mushrooms often. You want them crispy but not burnt.

  5. Let crisped mushrooms cool. Top frittata with mushroom bacon.

There you have it, a healthier recipe you can impress your friends with! If you try the recipe out and love it, comment below I'd love to hear from you <3 And, be sure to check back next week for a new recipe!

With Health and Happiness,

Nickole