Mixed Vegetable Frittata
Posted on January 3, 2013 by The Gourmet Vegan - No Comments
Mixed Vegetable Frittata
This is a wonderful recipe and one that always proves a favourite with my vegan and non-vegan friends and family. This makes a wonderful lunch dish when served with a garden salad.
 60 Minutes |
 Serves 4 |
 175 kcal per serving |
INGREDIENTS
1 large onion, finely chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 medium red bell pepper, finely chopped
1 medium parsnip, grated
100g (approx 1 cup) mushrooms, sliced
100g (approx 1 cup) broccoli florets
200g firm tofu, chopped
2 tablespoons home made or shop bought hummus
2 tablespoons soy sauce
200g spinach, chopped
1/2 teaspoon black salt
Black pepper to taste
1 teaspoon xanthan gum
METHOD
Preheat the oven to 180 degrees Celsius ( 350 F ), Gas Mark 4
1 Fry the onion in the olive oil over a medium heat for about 5 minutes until soft. Add the garlic and fry for another minute.
2 Now add the red pepper, grated parsnip, mushrooms and broccoli and continue to cook until the vegetables have softened.
3 In a processor, whiz the tofu, hummus and soy sauce to a fine paste and add this to the rest of the mix.
4 Add the spinach and cook until wilted. Mix thoroughly and season with the black salt and pepper. Taste for seasoning and mix in the xanthan gum.
5 Line a baking tray with greased parchment paper and turn out the mixture. Shape into a round and bake in a preheated oven for 40-45 minutes until firm and golden brown.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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