Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (7)
11.06.2022
7:05pm CST
Just made and tasted, fresh out of the oven. Wish I could post pics because this turned out wonderfully delicious. The textures were very “egg-like” and the taste was as good as any traditional frittata I remember. I would readily offer this version of a frittata to any omnivores at the table, and they would enjoy it and likely ask for more!
I followed the recipe straight up with only slight modifications needed. Lacking zucchini, I subbed with broccoli florets. Having no miso, I used a measured amount of vegan feta cheese from Trader Joe’s. Everything else was per the recipe.
I would have given 5 stars except the cook time was way off. At 60 min the frittata was just beginning to brown around the edge, but not on top, and it failed the “toothpick” test. I continued the bake, re-checking at 5 minute intervals. Long story short, the product was done at 80 minutes — 20 minutes beyond the recipe’s bake schedule. No biggie. Oven times do vary. If you cook and bake regularly you already know what “done” means before something is actually done. Whatever your level of experience, just be aware you may need to adjust (in this case lengthen) the bake time to get the desired result: which is, a golden crust on the edges and top, with a firm “set” on the interior.
This is definitely a “keeper”, and I’ve printed the recipe to add to my kitchen cookbook binder, with marginal notes concerning bake times/temps and any substitutions, etc. I’ll be making this one again soon, as my wife and I really enjoyed it with dinner this evening. I plan to bump the oven temp to 350 degF and see if that brings it home in 60 or under.
Cheers! Live kindly. Please don’t eat the animals!
Wow! This turned out really well! Used what I had on hand–broccoli instead of zucchini and doubled the crushed red pepper. So very good. Popped it in the oven, did a bit of yoga then it was ready. Yum.
This recipe looks so delicious and nutritious and I can’t wait to try it!
60 minutes seems a long time to bake and uses up a lot of electricity. Is there a quicker way to make this?
Have not made this yet . Can you freeze it? Looking for a good recipe to serve to guests.
I do a lot of batch cooking and was wondering if this recipe could be frozen?
This has a lovely consistency: it’s so creamy and smooth thanks to the aquafaba and the potatoes, much more like a quiche than a frittata. It’s an excellent base, but there’s some flavor missing, so I’m still playing around with the seasonings on my third try. This doesn’t pull away from the sides of the dish as in the photo above, so it can be hard to get out of the pan, but it tastes good even when it doesn’t look pretty. Thanks for this!