Vegan: Baked Vegetable Frittata

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* Exported from MasterCook Buster *

 

Baked Vegetable Frittata

 

Recipe By : Miyoko Nishimoto

Serving Size : 6 Preparation Time :

Categories : Main dish Brunch

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1 leek -- sliced

1/2 pound mushrooms -- sliced

5 ounces spinach -- (fresh), chopped

1 pound tofu

1/2 cup soymilk

1/2 teaspoon nutritional yeast

1/2 teaspoon nutmeg -- freshly grated

2 tablespoons arrowroot powder or cornstarch

1 pinch turmeric -- ground (optional)

1 salt & pepper to taste

1 tomato -- sliced

1 mushroom slices for garnish -- (optional)

1/2 teaspoon dried basil

 

Saute onion and leek in a heavy skillet with a little water until

translucent. Add mushrooms and continue to saute until vegetables are

tender. Thoroughly wash, dry and chop spinach. Add to skillet and cook

until just wilted.

 

Preheat oven to 350 degrees. In a food processor or blender, puree

tofu, soymilk, nutritional yeast, nutmeg, arrowroot powder/cornstarch

and turmeric, if desired. Combine with cooked vegetables. Season with

salt and pepper.

 

Pour into a 9 inch quiche dish or round glass dish. Decorate the top

with sliced tomatoes and a few extra slices of mushrooms if desired.

Sprinkle with basil. Bake until risen slightly, golden brown and firm

to the touch, about 40 minutes. Allow to cool for 10 minutes before

cutting into wedges.

 

From the February 1993 issue of _Vegetarian Times_.

 

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