Vegan Fritatta


Vegan frittata. Taste great, but not so pretty. I used ground brown lentils as well as my vegan omelette mix  to make the frittata have its shape and some of the taste; and a cashew based sauce for when it’s served for the extra “cheesiness”. I loved everything about it except the lentils. Brown lentils have a strong taste that while I love, I think was not right for this recipe. Substitute red or yellow lentils.

Ingredients

  • 1 cup dry lentils
  • 1 and 1/2 cups of prepared omelette mix ( come out to approx 1 cup besan flour, 2 tablespoons nutritional yeast, 3 tablespoons flax, 2 teaspoon baking powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 2 cups and 1/2 cup of water.)
  • 1/2 -1 cup of water (as needed)
  • 3-4 small – medium potatoes. Sliced and cut into half moons.
  • 1-2 cups of chopped broccoli tops
  • 1/4 cup of sweet potato
  • 1/2 cup of diced onion
  • 2 tablespoons of diced garlic
  • Oregano, parsley, basil, black pepper, cayenne, salt to taste.
  • Olive oil

    Cream Drizzle

  • 1/4 cup cashew
  • 1 tablespoon almond butter.
  • Parsley
  • Salt
  • Cayenne
  • 1 cup water
  • Tumeric

Method

  1. Make omelette mix and set aside till you have finished constructing the frittata.
  2. Put lentils and spices in the blender to you have a fine-ish powder.
  3. Layer in the following method, leaving smallish spaces throughout to allow the liquids to trickle down.
    1. Potato
    2. Carrot
    3. Half of onion
    4. 1/3 of lentil powder
    5. Potato
    6. Onion
    7. Sweet potato
    8. 1/4 of lentil powder
    9. Potato
  4. Pour the omelette mix evenly over the top.Should start to slower seep into the crevices. You can use a butter knife or a chopstick to aid the draining.
  5. When you are satisfied that the omelette mix has settled,  spread the garlic over the top layer of potatoes and drizzle olive oil over it.
  6. Add the last of the lentil powder and sprinkle water on top.
  7. Cover with foil and bake on 350 degrees for approx 40 mins.
    Add water periodically to ensure lentils are cooking through. When they frittata is cooked a fork will easily go through the potatoes and the top layers of lentils should be soggy in touch and appearance. Bake the frittata to finish cooking the lentils.
  8. While the frittata is in its last bake cycle, blend the mixture for the cream drizzle.

    Lentils in this are “optional”. They are a substitute for the protein that is missing from the eggs, cheese, and milk. Use can use other pre-cooked beans to make a paste between the layers.

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