Easy Delicious Vegan Frittata

Easy DeliciousVegan Frittata

Serves 6

A frittata is an Italian dish, traditionally made using beaten eggs as a base, then meat, cheese or vegetables mixed in. The word “frittata” roughly translates to “fried”. This frittata is made with healthy, wholesome ingredients full of nutrients and goodness. Crispy on the outside, fluffy and creamy on the inside and packed full of flavour! Very simple to prepare and versatile, as you can use whatever leftover veggies you have on hand. Makes a delicious breakfast too. Wonderful hot or cold.

Ingredients

- Cream mixture -

250g soft silken tofu

200g firm tofu

125ml unsweetened soy milk or plant milk of choice

15g nutritional yeast

1tsp turmeric powder

1tsp dried oregano

1tsp bbq or chicken seasoning

1tsp veggie stock powder

1tbsp yellow mustard

1tsp corn flour

- Veggie mixture -

3 potatoes, peeled and diced

130g frozen peas

1tsp veggie stock powder

1 white onion, peeled and finely chopped

1/2 a leek, finely chopped

2 cloves of garlic, crushed

200g cherry tomatoes, finely chopped

1/4 of a green bell pepper, finely chopped

Salt and pepper to taste

Fresh lemon to serve

Method

Preheat the oven at 200C.

Lightly grease and line a 20cm springform cake tin.

Place all the cream mixture ingredients into a high speed blender or a food processor and blend until very creamy. Set aside.

Place the diced potatoes, the frozen peas and the stock powder in a medium saucepan and cover with water. Bring to a boil and simmer for 10 minutes.

Meanwhile, in a frying pan, add 60ml water and simmer the onion and leek over low heat for 5 minutes. Add the garlic, the cherry tomatoes and the pepper. Season to taste. Simmer for another 5 minutes. Place the veggie mixture in a sieve to drain any liquid and set aside.

Drain the potatoes and peas. Using the same frying pan from the veggies, sauté the potatoes in a few sprays of olive oil (or a little water), on high heat, until they begin to brown.

In a large bowl, mix the potatoes and peas, the veggies and the tofu cream mixture until everything is evenly combined. Pour the mixture into your prepared tin and level the top. Place in the oven and bake for 45 minutes. Once ready, allow to cool for a while before turning onto a plate. Serve with a simple salad and if you like, a squeeze of fresh lemon.

Enjoy!