Sun-dried Tomato and Mushroom Vegan Frittata
Vegan frittata? Yes, you read that right. Today we are making a vegan frittata, a frittata with no eggs.
What do we use instead you ask? Tofu! Today we are going to be using a food processor to puree our tofu to create our frittata base.
If you keep the basics of this recipe the same, you can most certainly use your own favourite fillings and get experimental with what you put into the frittata, maybe you choose to use roast pumpkin or capsicum, it’s completely up to you.
Today we are making a sun-dried tomato and mushroom frittata.
Sun-dried Tomato and Mushroom Vegan Frittata
Serves: 4
Time: 40 minutes
What you will need:
Slice tin or a cake or baking tin of some sort, food processor, measuring utensils, large bowl, wooden spoon, metal spoon.
Ingredients:
1 tsp of olive oil
1 medium brown onion, quartered and thinly sliced (200g)
300g of cup mushrooms sliced
1 tsp of minced garlic
80g of spinach
80g - 100g sun-dried tomatoes
450g Non-GMO organic firm tofu
1 tsp ground turmeric
1/3 cup of nutritional yeast
25ml of tamari
1/2 tsp of pink salt
1/4 tsp of black pepper
1 tbsp (15ml) of corn flour
20g sun-dried tomatoes for garnish
10g spinach for garnish
‘Wings’ made from baking paper will help lift the frittata out of the tin when cooked.
Method:
Preheat your oven to 200ºC.
Heat 1 tsp of olive oil over a low to medium heat and cook the garlic, mushrooms and the onion for 20 minutes until brown and caramelised.
Meanwhile, press the sun-dried tomatoes with paper towel to remove the excess oil. In a food processor place the spinach and sun-dried tomatoes and blitz to roughly chop them (not to puree them). Set aside in a large bowl.
Next break the tofu into small pieces and place the tofu, turmeric, nutritional yeast, tamari, salt, pepper and cornflour into the food processor and blend until completely smooth (1 minute +). Once blended, scrape the contents into the large bowl.
Take the mushrooms and onion of the heat, season with a little salt and add to the large bowl and mix everything together well.
Prepare a baking tin by drizzling a little olive oil on the base and coating all edges and sides with your fingers. Cut a piece of baking paper to go along the bottom of the tin and up the sides of both ends, like ‘wings’ so that you can easily pull the frittata out of the tin.
Place the contents of the large bowl into the baking tray and using a wet metal spoon, spread the frittata into all corners and into the base of the tin evenly.
Garnish the frittata by pressing the extra spinach and sun-dried tomatoes into the top with a crack of black pepper. Place into the oven for 20 minutes.
Allow to cool slightly. Cut around the edge of the frittata with a knife and then lift out carefully and place onto a chopping board. Cut and serve.
Pictured is 2 x this recipe, for a party sized serve.
I hope you enjoy this vegan frittata recipe and if you do I would love to hear from you over at @stephsanzaro on instagram.
Happy cooking my friends,
Steph xx