Frittata Stuffed Peppers with Zucchini (The Vegg Giveaway!)

Oh, how I love giveaways!

I have been approached (and have reached out to) so many wonderful vegan companies and I get giddy just thinking about all the great products I’ve got to review. And there’s a lot more coming!

For now, let’s focus on The Vegg. A seemingly simple product, that makes the most AMAZING egg-like creations. I do admit, that I sometimes miss Jim’s once famous frittatas, omelettes and all those other eggy creations. And eggs are sometimes the hardest replacements in vegan cooking. But not anymore, ever since The Vegg came into my life.

Quiches, scrambled eggs, fried eggs (yolk and all!) and french toast are all made easy by this fantastic little product. It’s basically a mixture of nutritional yeast and black salt, but whatever else is in it, turns it into a beautifully, and mildly elaborate, creation. The smell and taste is so dead-on, it’s unbelievable. I was so taken aback by the realistic egg smell and taste that is was almost disturbing. But it was so delicious, I wasn’t phased by it. It helps that The Vegg also offers a cookbook specifically revolving around their product, and I decided to do a spin on their omelette recipe.

My best friend in the entire world, posted this breakfast pepper recipe (not vegan) but it was a great inspiration and she pinned it the day I received The Vegg-match made in heaven! And yes, I used tofu, although I usually hate on it. Once in awhile isn’t going to kill me. I only like tofu if I really can’t taste it and it’s blended into something else. Even Jim loved it, so that speaks volumes about how yummy it is!

3 bell peppers, halved and deseeded

1 package organic extra firm tofu

1 large zucchini, diced

1 red onion, diced

2 cups fresh baby spinach

5 scallions, chopped

1 cup chopped tomato

2 tbsp The Vegg

3 cloves garlic, minced

2 tbsp olive oil, divided

1 cayenne pepper, minced

1 tsp sea salt

1 tsp turmeric (optional)

1/4 tsp black pepper

Salsa or sriracha and fresh cilantro for topping

• Preheat oven to 375 degrees
• In a food processor, pulse tofu, Vegg, 1 tbsp olive oil, sea salt, turmeric and black pepper-pour into mixing bowl when creamy
• Meanwhile, cook zucchini, red onion and garlic in 1 tbsp oil over medium heat in a skillet for 6-8 minutes
• Add spinach and continuing stirring for another minute or two
• Pour vegetables into tofu mix when cooked and fold in scallions and tomatoes
• Scoop into red pepper halves
• Place on a glass casserole dish and bake at 375 degrees for 45 minutes
• Serve and top with salsa, sriracha and cilantro

a Rafflecopter giveaway