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 Springtime Frittata Looking for a filling brunch dish that is perfect for Easter -- or any time? This Springtime Frittata will stick to your ribs and is puffy and full of the great veggies we can now enjoy again now that spring is here. Feel free to add or substitute what you like: chives, olives, baby tomatoes, sun-dried tomatoes, spinach, pine nuts, any fresh herbs of your preference, vegan cheese (crumbled or shredded) and so on all would make great additions. If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Springtime Frittata 1 tablespoon extra virgin olive oil 8 ounces broccoli rabe, sliced 1 cup leeks, sliced 1 red bell pepper, large dice 1 cup asparagus, sliced into 1-inch pieces, not including woody ends 1 tablespoon tamari 1 tablespoon minced garlic 1 cup plain dairy-free creamer 2 pounds firm tofu, drained and rinsed ⅓ cup + 2 tablespoons chickpea flour Pinch kala namak or black salt (optional but it will make it taste eggier) 3 tablespoons nutritional yeast 2 teaspoons baking soda 1 teaspoon turmeric 3 tablespoons fresh dill, minced, reserving 1 T. for sprinkling on the top Salt, pepper and crushed red pepper, to taste Smoked paprika, a dash for the top Salsa for serving Preheat the oven to 400 degrees. In a large, deep, oven-safe skillet (cast iron works great for this), heat the olive oil over medium heat for one minute, using a brush to spread it around the whole interior. Turn the heat up to medium high, and add the broccoli rabe, leeks, asparagus and garlic; sauté for six minutes, add the tamari and garlic and cook another three minutes. Meanwhile, in a blender, combine the tofu, chickpea flour, pinch of black salt, nutritional yeast, baking soda and turmeric. It will be thick, but blend until smooth. Lower the heat and pour the blended tofu into the skillet with the veggies, also mixing in the dill, salt, pepper and crushed red pepper. If your skillet isn’t oven-safe, transfer to a lightly oiled, deep baking dish. Mix until everything is incorporated together, then smooth the top so it’s level. Sprinkle paprika and reserved tablespoon of dill over the top and bake for 40 minutes. It will be golden and puffy when ready. Allow to sit for five minutes before slicing. Serve with salsa.  © 2013-2019, Vegan Street |
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