General
Vegan Frittata Recipe
Servings |
MetricUS Imperial
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Ingredients
- 1¾ cups cooked brown rice
- 1 egg-replacer (you can use flax I used Organ egg replacer)
- 1 yellow pepper chopped
- 1/2 an onion chopped
- 4 spring onions/scallions chopped with the white and green parts separate
- 4 cloves garlic crushed and chopped
- 3 mushrooms chopped
- 100 g chopped kale
- 100 g baby spinach
- A large handful fresh basil leaves
- 1 package firm tofu
- 2 teaspoons dijon mustard
- ½ teaspoons turmeric
- 2 tablespoons soy sauce or tamari if gluten-free
- 3 tablespoons nutritional yeast
- 2/3 cup soy or almond milk
- 2 teaspoons arrowroot
- 1 tablespoon olive or vegetable oil
Ingredients
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Instructions
- For the crust, preheat your oven to 375/190/gas mark 5 and lightly grease your springform pan. Mix the egg replacer with the cooked rice and then press the rice into the bottom of the pan. Brush the top with a little oil and place in the oven and cook for 10 minutes.
- Take out and leave to the side. Turn the oven down to 350/180/gas mark 4.
- Now heat some oil in a frying pan and cook the onion, white part of the scallions and the garlic until they are soft.
- Add in the pepper and mushrooms and saute for about 10 minutes.
- After this, add in the spinach, kale, basil and green parts of the scallions. You may have to do this a little at a time as they will have to wilt down a bit to fit in the pan.
- As they wilt, turn the heat down to its lowest setting and start with the tofu mixture. For this you will add to a food processor or blender the tofu, mustard, turmeric, soy sauce, nutritional yeast, milk, arrowroot and oil.
- Blend until you have a smooth consistency.
- Pour the tofu mixture into the greens and stir until everything is combined. Now pour this into the brown rice crust and bake in the preheated oven for 40 -50 minutes, depending on how deep or shallow your dish is. Just check it after 35 minutes to make sure it’s not too brown.
- Leave it sitting for about an hour before taking off the sides of the pan.