This vegan sausage and kale frittata comes out golden brown and is just as delicious as a traditional frittata. Pretty as a picture, you can have this vegan cheesy eggless frittata on the table in no time.

Try this Italian dish if you’re serving brunch to a group. It’s great as a lunch option, too, and will give you a good couple of servings.

Just as easy to make as the real thing, this is a great recipe for midweek when you need to get something tasty in and out of the oven fast!

 

If you want delicious veggie breakfast ideas, try my vegan breakfast tacos. Another one not to be missed is this vegan quiche. Great for brunch too!

Why you’ll love this vegan sausage and kale frittata

  • Loaded with health ingredients: Kale is a nutrient-dense superfood packed with vitamins and minerals. In addition, vegan sausage can be a great source of plant-based protein.
  • Perfect for any meal time: This crustless quiche is simple to prepare and can be cooked in just one pan. This makes them an excellent quick, easy breakfast, lunch, or dinner option. It can also make a great side dish at a BBQ.
  • A vehicle for other ingredients: This eggless frittata can be made with various ingredients. Depending on your preferences, you can swap out the kale and vegan sausage for other vegetables or proteins.
  • Use your leftover vegetables: Simply add them or other vegan proteins from the night before!
  • Great for a big group: This easy sausage and kale frittata is a great option for feeding a crowd. They can be sliced into individual portions and served hot or cold, making them perfect for brunches, potlucks, or picnics. Lovely for special occasions.

Ingredients and substitutions

  • Olive oil: When you heat oil, it has a high smoke point.
  • Red onion: You can also use yellow onion, but red is lovely and sweet.
  • Garlic clove: Fresh garlic is best, especially if you’re serving this easy recipe for breakfast. Garlic powder is a fine substitute.
  • Vegan sausage: The vegan sausage is the protein source in this recipe, and it can be made from various plant-based ingredients such as soy, seitan, or tofu. Depending on the brand, it can also come in various flavors, such as spicy or savory.
  • JustEgg: This is a vegan egg substitute made from mung beans that mimic the texture and taste of real eggs. JustEgg is the main ingredient in this vegan quiche.
  • Nutritional yeast: This type of deactivated yeast has a nutty and savory flavor. This makes it the perfect substitute for cheese in vegan recipes. Use black salt (kala namak) as an alternative for an eggy taste.
  • Italian seasoning: Lovely and concentrated in flavor. You can also use fresh herbs.
  • Oregano: This herb is commonly used in Italian cuisine and adds a distinctive flavor to the frittata.
  • Kale: This leafy green vegetable is high in nutrients such as vitamins A, C, and K. It adds a nice texture and flavor to the dish. Swap it out with baby spinach if you like.
  • Spaghetti squash noodles are thin and delicate strands of squash that resemble spaghetti. They are a low-carb and low-calorie alternative to regular pasta.
  • Sun-dried tomatoes: Bursting with umami richness.
  • Vegan cheddar cheese: Adds creamy texture and cheesy goodness.

Pro tips and tricks

  • Use a non-stick pan: This sausage and kale frittata can stick to the pan, so using a non-stick pan will make a huge difference. A cast-iron skillet is also a great way to cook this; make sure you grease it generously. Ensure you’re working with an oven-proof skillet so the handle doesn’t melt. Another option is to bake it in a baking dish lined with parchment paper. You could name it a vegan breakfast casserole!
  • Wilt the kale: Wilting it separately is a great way to soften it if you prefer a tender bite. Do this by cooking it in the pan with olive oil and garlic until soft.
  • Let it rest: After removing your delicious vegan frittata from the oven, rest for a few minutes before slicing and serving. This will allow it to set and make it easier to cut into neat slices.
  • Serve with your favorite toppings: Sliced avocado, cooked vegetables, salsa, or hot sauce. Enjoy!
  • Season well: Checking the seasoning when the “egg” mixture is raw is tricky. Cook some eggy mixture in a pan to check you’ve added enough black pepper and sea salt.
  • Serve at room temperature: In the summer, serve this dish at room temperature rather than piping hot.

Variations and add-ins

  • Mushrooms: Sauté some sliced mushrooms, kale, and vegan sausage for an earthy and meaty flavor.
  • Red Bell peppers: Add some diced red peppers for a pop of color and a sweet crunch.
  • Roasted vegetables: Roast some vegetables like zucchini, eggplant, or cherry tomatoes.
  • Spinach: Swap out the kale for spinach for a milder flavor and a softer texture.
  • Vegan pesto: Swirl some vegan pesto into the frittata mixture for a burst of herby and garlicky goodness.
  • Artichoke hearts: Chop up some marinated artichoke hearts and incorporate them.
  • Olives: Add some sliced olives, such as Kalamata or green olives, for a salty and Mediterranean-inspired flavor.
  • Tofu scramble: Instead of using JustEgg, crumble some tofu and season it with turmeric (lovely yellow color), cumin, and nutritional yeast to create a tofu mixture. Mix it with the other ingredients before baking for a tofu frittata.
  • Vegan bacon: Crumble some vegan bacon or bacon-flavored tempeh.
  • Dijon mustard: Mix in a little Dijon mustard for a grown-up flavor.

Make ahead and storage instructions

Make ahead

If you want to prepare the frittata ahead of time, you can follow these steps:

  1. First, cook the vegan sausage and kale as directed in the recipe.
  2. Next, combine the JustEgg mixture with the cooked sausage and kale.
  3. Pour the mixture into a greased baking dish and sprinkle with nutritional yeast and Italian seasoning.
  4. Cover the dish with foil or plastic wrap and refrigerate overnight or for up to 24 hours.
  5. When you’re ready to bake, preheat the oven to bake.

Storage

If you have leftovers or want to store the frittata for later, follow these guidelines:

  1. Let the frittata cool completely to room temperature.
  2. Slice the frittata into individual portions or leave it whole if preferred.
  3. Place the frittata in an airtight container or wrap it tightly with plastic wrap.
  4. Store the frittata in the refrigerator for up to 3-4 days.

Reheating

To enjoy the frittata again, you have a few options for reheating:

  1. Microwave: Place a slice of the frittata on a microwave-safe plate and heat on medium power in 30-second intervals until warm.
  2. Oven: Place the frittata slices on a baking sheet and heat for about 10-15 minutes in a preheated oven at 350°F (175°C).
  3. Stovetop: Heat a non-stick skillet over medium heat. Add olive oil or cooking spray and place the frittata slices in the pan. Cook for a few minutes on each side until warmed through.

FAQs

Can I use a different vegan meat substitute instead of vegan sausage?

Absolutely! Try different vegan meat substitutes such as tempeh, tofu, seitan, or plant-based ground meat alternatives.

Adjust the cooking time and seasonings to ensure the frittata is flavorful and well-balanced.

Can I use frozen kale instead of fresh kale?

Yes, you can use frozen kale in your frittata. However, thaw and drain the frozen kale before cooking it with the vegan sausage. Excess moisture can affect the texture and consistency of the frittata.

Can I make the sausage and kale frittata without nutritional yeast?

Yes, you can omit the nutritional yeast if you don’t have it or prefer not to use it.

Nutritional yeast adds a cheesy and nutty flavor, but the frittata will still be delicious without it. You can adjust the seasonings to taste or add a different vegan cheese substitute.

Can I substitute JustEgg with another vegan egg substitute?

Yes, you can use other vegan egg substitutes such as chickpea flour (besan), flaxseed meal mixed with water, or commercial egg replacers.

Can I add other vegetables to the frittata?
Yup, Frittatas are versatile. So add other vegetables to suit your taste. Some popular options include bell peppers, mushrooms, cherry tomatoes, zucchini, or spinach.

Can I make a gluten-free version of the frittata?

Yes, you can make a gluten-free version by ensuring that all the ingredients you use are gluten-free.

Check the labels of the vegan sausage, vegan cheese, and any other processed ingredients to verify their gluten-free status.

Also, double-check that any spices or seasoning blends you use are gluten-free.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 medium red onion, diced
  • 1 garlic clove, minced 
  • 12oz vegan sausage
  • 12oz JustEgg
  • 3 tablespoon nutritional yeast
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bunch kale, stems removed and chopped
  • 2 cups spaghetti squash noodles, about 1 small spaghetti squash
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup vegan cheddar cheese, for topping 
METHOD
  1. Preheat oven to 350ºF.
  2. Heat olive oil in a medium oven-proof skillet. Add in diced onion, minced garlic, and vegan sausage slices. Stir frequently until sausage has slightly browned.
  3. In a large mixing bowl, whisk together JustEgg and seasonings, set aside
  4. Add chopped kale to the skillet and cover until kale has cooked down, about 2 minutes.
  5. Then add spaghetti squash to the skillet and stir, and in the sun-dried tomatoes.
  6. Pour the whisked JustEgg mixture into the skillet and use a spatula to lift the veggie mixture allowing the JustEgg to evenly disperse.
  7. Top the mixture with the vegan cheddar cheese and transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes, until the mixture is set.
  8. Allow the skillet to cool and set for 15-20 minutes. Slice, serve, and enjoy!

Sausage & Kale Frittata with Spaghetti Squash

Course Breakfast, Main Course

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 medium red onion diced
  • 1 garlic clove minced
  • 12 oz vegan sausage
  • 12 oz JustEgg
  • 3 tbsp nutritional yeast
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 bunch kale stems removed and chopped
  • 2 cups spaghetti squash noodles about 1 small spaghetti squash
  • 1/4 cup sun-dried tomatoes chopped
  • 1/4 cup vegan cheddar cheese for topping 

Instructions
 

  • Preheat oven to 350ºF.
  • Heat olive oil in a medium oven-proof skillet. Add in diced onion, minced garlic, and vegan sausage slices. Stir frequently until sausage has slightly browned.
  • In a large mixing bowl, whisk together JustEgg and seasonings, set aside
  • Add chopped kale to the skillet and cover until kale has cooked down, about 2 minutes.
  • Then add spaghetti squash to the skillet and stir, and in the sun-dried tomatoes.
  • Pour the whisked JustEgg mixture into the skillet and use a spatula to lift the veggie mixture allowing the JustEgg to evenly disperse.
  • Top the mixture with the vegan cheddar cheese and transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes, until the mixture is set.
  • Allow the skillet to cool and set for 15-20 minutes. Slice, serve, and enjoy!