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    Plant Based Frittata

    February 2, 2015

February 2, 2015

Plant Based Frittata

First, let me give credit for the inspiration of this recipe to Sammysfood for this incredible recipe! I was skeptical at first, after reading the ingredients but this frittata was delicious! I hope you enjoy it as much as I did!

1- 8″ springform or regular cake pan – enough for 4+ people.

• 1¾ cups cooked brown rice
• 1 egg-replacer (I used Ener-G egg replacer but you can use flax or real eggs if you’re not quite ready for full on plant based)
• 1 yellow pepper, chopped
• 1/2 white onion, chopped
• 4 green onions/scallions, chopped
• 4 cloves garlic, chopped
• 3 mushrooms, chopped
• 100g chopped kale
• 100g baby spinach
• A large handful fresh basil leaves
• 1 package firm tofu
• 2 teaspoons Dijon mustard
• ½ teaspoons turmeric
• 2 tablespoons Tamari (it’s just gluten free soy sauce)
• 3 tablespoons nutritional yeast
• 2/3 cup soy or almond milk (I used Silk Almond Milk)
• 2 teaspoons arrowroot
• 1 tablespoon olive or coconut oil (feel free to omit)

For the crust, pre-heat your oven to 375 degrees and lightly grease your cake 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 degrees.

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 can substitute these veggies for your favorite to mix it up too! 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, tamari, 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 pre-heated 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. Once you do, allow it to cool before slicing as this will make it set further.

Serve with fresh squeezed orange juice! Yum!


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