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Vegan Pea, Leek and Spinach Frittata Slices
Posted by Amelia Littlejohn on 11th September 2018

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

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

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5 - 2 reviews

Ingredients

  • 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
Prep Time
Serves
4

Instructions

  1. Pre-heat the oven to 180 degrees celsius.

  2. Add the olive oil to a saucepan over a medium heat and allow to warm.

  3. 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.

  4. 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.

  5. 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.

  6. Line a loaf tin with baking paper, then pour the frittata mixture into it, making sure it’s evenly spread across the tin.

  7. Place into the oven and cook for 30-35 minutes.

  8. Allow to cool for at least 15 minutes before removing the frittata from the loaf tin. Enjoy!

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn