Frittata is a classic summer dinner, perfect to enjoy on a hot evening with a beautiful side salad. If you’re thinking of following a plant based diet, then this vegan friendly Frittata is a recipe you need in your life! The texture is similar to a classic Frittata, adding a combination of peas, leeks, spinach and herbs. It tastes delicious and is so fresh, whilst also being wonderfully filling and nourishing.
I recommend serving with a huge side salad, some roasted Mediterranean vegetables or some jersey royal potatoes.
Vegan Pea, Leek and Spinach Frittata Slices
- 280g tofu
- 3 tbsp chickpea flour
- 1 leek
- 150g frozen peas
- 100g spinach
- 1 clove garlic
- 1 tbsp nutritional yeast
- 1 tbsp tamari
- 40ml water
- 4 g fresh parsley
- 6g fresh chives
- 1 tsp dried herbs
- Pinch of salt and pepper
- 1 tbsp olive oil
Pre-heat the oven to 180 degrees celsius.
Add the olive oil to a saucepan over a medium heat and allow to warm.
Chop the leek and add to the saucepan with the peas, crushed garlic glove, dried herbs and salt and pepper. Stir and allow to cook for 4-5 minutes.
Whilst the vegetables are cooking, drain the tofu and add to your food processor along with the water, nutritional yeast, tamari, chickpea flour and salt and pepper. Blend until really smooth then pour into a mixing bowl.
Once the leeks and peas are cooked, stir in the spinach, chopped fresh parsley and chives. Once the spinach has wilted add the vegetable mixture into a bowl with the tofu mixture. Stir to combine the ingredients.
Line a loaf tin with baking paper, then pour the frittata mixture into it, making sure it’s evenly spread across the tin.
Place into the oven and cook for 30-35 minutes.
Allow to cool for at least 15 minutes before removing the frittata from the loaf tin. Enjoy!