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Enjoy a savory baked dairy-free frittata loaded with smoky vegan bacon, leeks, and mushrooms. This plant-based dish is perfect for brunch, dinner, and meal prep.

This recipe makes 7 servings of frittata.

Table of Contents

(click the links below to skip to the section you’re looking for)

• Tempeh Bacon Recipe
• Vegan Frittata Recipe
• Frittata Decoration
• FAQ
• Ingredient Substitutions
• Video
• Nutritional Information
• Contact Me with Questions
• Similar Recipes

I made these for a group of muggles (non vegans), and they all loved them. I’ve been trying to include more protein in my diet. So this has been in our regular rotation, along with tofu scramble and my other eggless dairy-free frittata recipe. Gluten-free vegan brunch food isn’t always delicious, but this one will win over all your friends.

This recipe shows you how to make tempeh bacon since this is a gluten-free frittata recipe. However, if you don’t avoid gluten, you can also make my adzuki bean bacon to use in this frittata recipe.

Ingredients you need for Tempeh Bacon

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 1 package (~220g) of tempeh
• 2 tablespoons (27g) avocado oil
• 2 teaspoons (10g) apple cider vinegar
• 1 tablespoon (20g) maple syrup
• 1 teaspoon (5g) liquid smoke
• 3 tablespoons (45g) Bragg’s liquid aminos
• ½ teaspoon (1g) onion powder
• ½ teaspoon (1g) paprika

How to make Gluten-free Vegan Tempeh Bacon

prep time: 10 min | bake time: 40 min

Preheat the oven to 400ºF (200ºC) (or if you have a convection oven, 375ºF/190ºC).

Slice the tempeh as thinly as you would want a slice of bacon. There’s no rule about how to do this, but I usually use the following method.

Lay all the slices in a lasagna pan as closely to each other as possible.

Mix all the ingredients for the marinade in a bowl or cup: 2 tablespoons (27g) avocado oil, 2 teaspoons (10g) apple cider vinegar, 1 tablespoon (20g) maple syrup, 1 teaspoon (5g) liquid smoke, 3 tablespoons (45g) Bragg’s liquid aminos, ½ teaspoon (1g) onion powder, and ½ teaspoon (1g) paprika.

Pour half of the marinade over the tempeh and use a silicone basting brush to make sure each piece is evenly coated.

Bake for 20 minutes at 400ºF (200ºC). If you have a convection oven, bake for 15 minutes at 375ºF/190ºC.

Remove from the oven, flip all the tempeh bacon over, and bake again.

Bake for another 20 minutes at 400ºF (200ºC) (or 15 minutes at 375ºF/190ºC in a convection oven).

Cool until you can touch them.

Chop or crumble them into little pieces and set them aside until it’s time to add them to the frittata.

Ingredients for the Frittata

• 2 tablespoons (27g) avocado oil
• 1 large leek (~240g), thinly sliced
• 16 ounces (453g) baby bella mushrooms, diced
• 2 pounds (900g) extra firm organic tofu
• 1 teaspoon (6g) salt
• ½ teaspoon (2g) garlic powder
• ¼ teaspoon (1g) pepper
• ½ teaspoon (1g) cumin
• 1 teaspoon (3g) turmeric
• ½ teaspoon (1g) basil
• 3 tablespoons (15g) nutritional yeast
• 3 tablespoons (45g) braggs liquid aminos
• ¼ cup (23g) chickpea flour

How to make Frittata

prep time: 45 min | bake time: 45 min

Preheat your oven to 350ºF (175ºC).

Wash and slice the leek thinly.

Sauté the shaved leeks in the avocado oil for 5 minutes on medium-low heat. I use a cast iron skillet because it adds iron to my diet, but you can use any pan you have. You can even do this in an instant pot using the sauté button.

Wash and dice the mushrooms while the leeks are cooking. If you’re one of those anti-mushroom-washers, clean your mushrooms however you see fit.

Add the mushrooms to the pan, and stir. Sauté for 10-15 minutes or until all the liquid has cooked off. While the veggies sauté, get the tofu ready.

Squeeze the liquid out of the tofu if you forgot to wrap it in tea towels the night before. If you use high protein tofu or if you wrapped your tofu in tea towels the night before, you can skip this step. If you’re using high protein tofu, fill the food processor with the tofu, and use any button to turn the tofu into mush. Watch the video below to see how I squeeze the water out of my tofu.

Transfer the tofu from the food processor to the mixing bowl where the veggies are.

Transfer the sautéed mushrooms and leeks to the food processor fitted with an S blade.

Process until everything is in small bite sized pieces. If you’re making a large frittata, you can skip this step, but for mini frittata, you want to do this to keep them from falling apart when you eat it.

Transfer the contents of the food processor to a large mixing bowl.

Add 1 teaspoon (6g) pink sea salt, ¼ teaspoon (1g) pepper, ½ teaspoon (2g) of garlic powder, ½ teaspoon (1g) cumin, 1 teaspoon (3g) turmeric, ½ teaspoon (1g) basil, 3 tablespoons (15g) nutritional yeast flakes, ¼ cup (23g) chickpea flour, and 3 tablespoons braggs liquid aminos to the mixing bowl and mix everything well.

Add the tempeh bacon crumbles and mix again.

Coat the pan with oil using an oil sprayer if you have one. If you are using an intricate pan (like a gingerbread kids pan), line the cubbies with cheesecloth or some strips of parchment paper. this helps you get them out after they bake. If you use cheesecloth, you’ll want to spray it with oil again.

Spoon the tofu mixture into the oiled cubbies of the pan. Press them down to remove any air gaps, filling them all the way to the top. If you have leftover tofu, find some oven safe porcelain ramekins or other small oven-safe dishes to put the remainder in. Then they can all bake at the same time.

Bake at 350ºF (175ºC) for 45 minutes, or until golden brown on top. In a convection oven, bake at 325ºF (165ºC) for 35 minutes.

Remove the gingerbread people pan from the oven and let sit on a cooling rack for 5 minutes before removing from the pan.

Tug lightly on the cheesecloth to loosen the frittata from the pan. If you’re using a less tricky pan like a cupcake pan, shimmy a mini silicone spatula around the sides to loosen each frittata from the pan. Then then scoop the spatula under to scoop them out.

Serve for breakfast or brunch, but I also eat these for lunch and dinner because I make my own rules. Or decorate them with vegan mayo.

How to Decorate Frittata Gingerbread People

prep time: 6 min

Fill a Lékué deco pen or with vegan mayo. You can also just use a ziplock bag and cut a hole at the corner.

Draw on the frittatas to make them look like gingerbread men, gingerbread womyn, and non-binary gingerbread people. I added shirt sleeves, buttons, shorts, bows, and a happy face. But I might make them again for Halloween and draw skeletons.

Frequently Asked Questions

Can I make these for meal prep?

I like to make frittata on the weekend, and reheat them throughout the week to save time on busy work days. After they bake, wait for them to cool completely, and then transfer them to an airtight container before putting them in the fridge. If you don’t think you can eat them within a week, you can also freeze them for up to 3 months.

How do I reheat frittata?

To reheat these mini frittatas, use the microwave or the air fryer. The microwave is faster, but the air fryer will recrisp the edges that have softened in the fridge or freezer.

Can I bake this in the cast iron pan or other oven-safe skillet?

This recipe creates adorable gingerbread man shaped individual portions of frittata. However, you can choose to make this as more of a traditional frittata. So, instead of mixing everything in a bowl, you’ll just mix it right in the pan, and then bake it in the pan too. If the pan you used for the veggies isn’t an oven-safe pan, you can transfer the mixture to a casserole dish instead. If you do this, I recommend increasing the bake time to an hour to make sure you get that firmer texture.

What should I serve frittata with for brunch?

This frittata would pair well with a wide variety of other vegan brunch foods. One option is bagels. I have a recipe for solid colored bagels, as well as a recipe for naturally colored rainbow bagels. Another option is homemade plant-based sausage bird nests.

Ingredient Substitutions

• Liquid Aminos: If you don’t have Braggs liquid aminos, you can replace it with gluten-free tamari (or with soy sauce if you don’t avoid gluten).
• Oil: You can replace the avocado oil in this recipe with any other plant-based oil. I like safflower oil, sunflower oil, and coconut oil because those oils are made for high heat, which helps you avoid transfats. However, you can use other plant-based oils such as olive oil, vegetable oil, canola oil, or grapeseed oil if that’s all you have. If you avoid oil completely, you can sauté the leeks in water or vegetable broth.
• Leeks: You can replace the leek with 1 bunch of green onions or with a medium yellow onion (or even white or red). If you don’t have any leeks or onions, add 1 tablespoon (7g) of onion powder when you add the rest of the spices and start the recipe by sautéing the mushrooms.
• Garlic Powder: Instead of ½ teaspoon (2g) of garlic powder, you can peel and mince 3 cloves of garlic. If you make this change, add the minced garlic after you add the mushrooms.
• Mushrooms: You can use any kind of mushrooms in this recipe. You can also omit them altogether and double the bacon instead. This frittata recipe is so forgiving. You can substitute any veggies you want.
• Tofu: I like the House Foods brand of extra-firm tofu because it’s cheap at Costco, but you can use any kind. If you get the high protein kind, it’s more expensive, but you can skip the step where you use tea towels to remove the excess moisture. Just don’t use silken tofu or soft tofu.
• Spices: You can mix up the spices and use whatever you prefer. You can use fresh herbs from your garden instead of dried spices if you have them. Some people like to add black salt (aka kala namak salt) to give it more of an eggy flavor.
• Chickpea Flour: Chickpea flour is also sometimes called garbanzo bean flour. Feel free to omit this ingredient if needed.

Video

Nutrition Facts

This nutritional information is for one serving. I’m assuming that this recipe makes 7 servings.

• Servings: 7
• Calories: 385
• Fiber: 7g
• Saturated fat: 3g
• Total fat: 21g
• Cholesterol: 0mg
• Sodium: 1163mg
• Sugars: 4g
• Total Carbohydrates: 18g
• Protein: 33g
• Calcium: 165mg
• Potassium: 373mg
• Iron: 5mg
• Vitamin A: 28mcg
• Vitamin B1 (Thiamine): >1mg
• Vitamin B2 (Riboflavin): >1mg
• Vitamin B3 (Niacin): 8mg
• Vitamin B5 (Pantothenic Acid): >1mg
• Vitamin B6 (Pyridoxine): >1mg
• Vitamin B12 (Cobalamin): 3mcg
• Vitamin D: 8mcg
• Vitamin K: 27mcg
• Folate: 149mcg

Comments or Questions?

If you make this recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

Similar Recipes

If you like this vegan frittata recipe, you might also like my kale and mushroom frittata recipe and my crustless quiche recipe.

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