Behold! A vegan masterpiece! No, I am not exaggerating; this beautiful frittata/quiche has been a while in the making and after many attempts I have finally formulated the perfect recipe! The vegetables can be shuffled around a bit, for example – potatoes are really good in this and any green leafy vegetable or member of the squash family would work also. Instead of using normal pastry for a crust, I used brown rice which tastes divine, is way healthier and makes this dish gluten-free if you use tamari instead of soy sauce 🙂
Makes: 1 8″ springform pan – enough for 4 people
- 1¾ cups cooked brown rice
- 1 egg-replacer (you can use flax, I used Orgran egg replacer)
- 1 yellow pepper, chopped
- 1/2 an onion, chopped
- 4 spring onions/scallions, chopped with the white and green parts separate
- 4 cloves garlic, crushed and 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 soy sauce (or tamari if gluten-free)
- 3 tablespoons nutritional yeast
- 2/3 cup soy or almond milk
- 2 teaspoons arrowroot
- 1 tablespoon olive or vegetable oil
For the crust, pre-heat your oven to 375/190/gas mark 5 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 350/180/gas mark 4.
Now 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 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, soy sauce, nutritional yeast, milk, arrowroot and oil. Blend until you have a smooth consistency.
You see what’s about to happen, don’t you!
Pout 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.
It should look something like this!
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. I put mine on the window sill as it has been a little chilly here today 🙂
Enjoy with a salad for breakfast, lunch or dinner! If you want to eat it hot, just pop it back in the oven to re-heat.
Check out how ‘eggy’ it is!