Saturday, May 10, 2014

Vegan Veggie Frittata

This recipe comes to me from my second cousin Charity down in Louisiana.  She is a GF vegan and has lots more recipes to share.  This is a nice dish to make when you have a leisurely morning -- say after a trip to your local Farmer's Market.  We made a batch of skillet fried potatoes to go along side.

Vegan Veggie Frittata 
Charity Sheppard

1             14oz container of silken tofu
2             14 oz containers of extra firm tofu
3/4          cup of flour of choice (unbleached, whole wheat or for gluten-free King                Arthur's Gluten Free Baking Mix or Bob Mills GF flour)
2            teaspoons of Baking Powder (get gluten-free if applicable)
2-3         cups of fresh veggies.  I like to use both hard and soft veggies.

                       1 cup fresh broccoli florets chopped
                       1/2 cup mushrooms of choice chopped
                       1/2 cup shredded carrots
                       5 green onions chopped
                       4 cloves garlic chopped
                       1 cup fresh spinach, kale or chard or even fresh parsley or cilantro

2             tablespoons Soy Sauce or Tamari for Gluten-Free
8 oz.       of your choice of vegan cheese shredded
3-4          Tablespoons of Nutritional Yeast (optional but highly recommend)
3/4          cup of Tempeh or veggie "bacon", crumbled and lightly fried.

Seasoning for Tofu

2            teaspoon fresh ground black pepper
1            teaspoon dried dill
1             tablespoon Italian Seasoning
2            teaspoon paprika
1            tablespoon ground garlic powder
1             tablespoon ground onion powder
Salt should be to taste.  There are a lot of salty ingredients, so add salt last after tasting.

Preheat oven to 425

Blend all of the seasonings together.

Take "hard" veggies and lightly saute’ in about 1 tsp of your oil of choice.  I cook just enough to take the really hard edge off.  Do not cook too much as they will cook again in the oven. Set them aside. I usually cool them in the freezer for about 7 minutes. If using "soft" veggies like spinach or kale, just wash, dry, chop and set aside.

Blend the silken tofu in a blender or food processor until liquid.  Place in a large bowl.  Drain the extra firm tofu blocks and pat dry.  Then crumble into the bowl with the silken tofu.  

Add the Soy Sauce or Tamari and nutritional yeast (if desired).  Add the seasoning mix.  Stir all of these ingredients together. Next, add the flour and baking powder.  Stir ingredients again. Add the shredded "cheese", "bacon" bits (or other "meat" sub), the chilled "hard" veggies, and the "soft" veggies (if applicable).  Stir ingredients VERY well.  Now, taste the mix and add any salt if you need too.  Salt may not be needed as you added other salty ingredients.  

Use a 9 x 13 pan (I like glass or stoneware) spray with nonstick oil. You need no more than 1 tsp.  Pile the mixture into the pan and spread evenly.  Then top how you like..extra "cheese", a dash of paprika or dill, some more vegan bacon...... Place in the oven for 30 - 45 minutes.  This can vary depending on how wet the tofu was to start and the humidity of where you live.  It is done when light brown, bubbling and set.

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