VEGAN SPRING FRITTATA 🍳

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VEGAN SPRING FRITTATA 🍳

I made my first vegan frittata this week! 🙌🏻

I have been wanting to make this for a while and have been doing a bit of research here and there but I was quite intimidated by attempting to simulate eggs texture and flavour 😬

Well, let me tell you that the texture was on point! Absolutely spot on! 😋

Flavour wise, it was really nice although not too eggy so, if you’re not into eggs, this recipe might be your thing. However, I would like it to have a more eggy flavour so I think I will keep experimenting a bit (can’t help it, I love trying, changing and exploring!). I hear black salt helps so that might be the next tweak 🧂

METHOD FOR 3 PEOPLE (or 2 very hungry ones!):
– 1/2 large leek
– 2 spring onions
– 120g asparagus
– 1/2 green capsicum
– 350g firm tofu
– 200ml protein soy milk
– 15g cashew parmesan
– 1/2 tsp turmeric
– 20g corn flour
– 100g frozen peas

METHOD:
1️⃣ Chop the leek, spring onions, asparagus and capsicum and cook them in 2 tsp of olive oil over medium heat for 5 minutes. Reserve.
2️⃣ Add the rest of ingredients (except the peas) into a blender along with 100ml of water and a pinch of salt and pepper. Blend until smooth to make the frittata batter.
3️⃣ In a mixing bowl, combine the cooked veggies, the batter and the frozen peas.
4️⃣ Pour the mix into a pie dish lined with baking paper and bake at 180C for 35 minutes. Serve with a side salad and enjoy 😊

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