And the last thing you want to do at the weekend is spend ages making dinner…baking is always much higher on my priority list.
Remember that frittata which now feels like a life time ago….one of the simplest and most satisfying meals, all cooked in the one pan, a little sautéing, a little mixing and then you whack it in the oven. Now the original frittata did call for a food processor but that was until I invested in a brand new hand blender which is these most powerful kitchen tool I own, I’d even go as far as calling it a weapon!
In the mix this time around….
Sundried tomatoes, roasted red pepper, wilted spinach and sautéed chestnut mushrooms….a generous amount of nutritional yeast for extra cheesiness and fresh basil for additional Italian flavour before digging in.
It was so different to the Mexican frittata, but equally delicious. You add sundried tomatoes to pretty much anything and it’s guaranteed to win me over!
I served it up on the board as I felt like being a bit rustic, going with the Italian theme. And yes, I did sit down on the sofa, chopping board on my lap, fork in one hand, typing with the other; one handed eating, that’s were it’s at!
It might look a little less eggy having not included any turmeric in this one, perhaps I should call it a vegan “egg white” frittata?! It was delicious either way and hella protein packed. Just the ticket on a Saturday when I hit the gym heavy with strength. The more protein the better for muscle repair (a green monster smoothie was most definitely enjoyed with Sunwarrior this afternoon don’t you know).
I kept the topping simple with this one, even less chopping involved, and went with a few extra sundried tomatoes because basically I just can’t get enough of them. They’re one of those foods I find highly addictive and always try and save in dishes that they appear…making some last until the very last bite.
The weekend is off to a great start and I’m looking forward to a nice relaxing Sunday. Nail painting, pancake making and a visit to the market is on the cards.
Vegan Italian Frittata
Preparation Time – 5 minutes
Cooking Time – 25-30 minutes
- 300g (10.5oz) firm tofu
- 60-80ml (1/4 – 1/3 cup) almond milk
- 1 – 2 tbsp nutritional yeast
- 6 large sundried tomatoes soaked in water to rehydrate and roughly chopped
- 1/2 small white onion finely diced
- 6 small chestnut mushrooms diced
- 1 cup of spinach wilted
- 1 clove of garlic minced
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp olive oil
- 1/3 roasted red bell pepper diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tbsp fresh basil
- 3 sundried tomatoes for garnish
- Preheat oven to 200C (400F).
- Blend together tofu, nutritional yeast, basil, oregano, salt, pepper and milk and set to one side; add enough almond milk so that the tofu mixture is thick and creamy, almost like pancake batter.
- Add olive oil, onion, and garlic to a pan and cook for 5 minutes. Add in mushrooms and cook for a further 3 minutes. Remove from the pan and place on kitchen paper to soak out excess water for 3 minutes.
- Add all ingredients with the exception of the fresh basil and extra sundried tomatoes, to the tofu mixture and mix well.
- Place tofu mixture in the pan and spread out evenly. Bake in the oven for 25 -30 minutes, until browned on top and crisp around the edges. Allow to cool for 5 minutes before attempting to slice or serve whole topped with fresh basil and sundried tomatoes.