This vegan frittata is a vibrate, plant-based lunch or dinner that are ideal for feeding a crowd of hungry family members. Simple to make, high in protein, nutritious and filling. It even tastes fantastic the next day for lunch.
Turmeric is the most effective nutritional supplement with healing potential. A powerful antioxidant and anti-inflamatory benefits for your body and brain.
Makes: 1 8″ (24 cm) springform pan – serves 4 people
1¾ cup (4 dl) cooked red rice
1 egg-replacer (mix 1 tbsp flaxseeds with 3 tbsp hot water)
1 chopped yellow pepper
1/2 chopped yellow onion
4 chopped spring onions/scallions
2 cloves garlic, crushed and chopped
Handful mushrooms, chopped
100 g baby spinach
A large handful fresh basil leaves
Boiled potatoes, chopped in small pieces
1 package firm tofu
3 tsp Dijon mustard
½ tsp turmeric
2 tbsp soy sauce (or tamari if gluten-free)
4 tbsp nutritional yeast
1,5 cup (3 dl) almond milk
1 tsp arrowroot
1 tbsp olive or vegetable oil
For the crust, pre-heat the oven to 200°C 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 170°C.
Boil the potatoes. Heat oil in a frying pan and cook the onion, spring onions and the garlic until soft. Add pepper and mushrooms and cook for about 10 minutes. Add in the spinach, basil and boiled potatoes.
Tofu mixture: Use a food processor and blend the tofu, mustard, turmeric, soy sauce, nutritional yeast, milk, arrowroot and oil. Blend until you have a smooth consistency. Spoon the tofu mixture into the greens and stir until everything is combined. Now spoon this on top of the brown rice crust and bake in the pre-heated oven for 40-50 minutes. Check it after 35 minutes to make sure it’s not too brown.
Leave it for about an hour before taking off the sides of the pan. Once you do, allow it to cool before slicing as this will make it set further. Enjoy with a salad for lunch or dinner.
Inspiration to the recipe is found here.