Roasted Vegetable Frittata
Back again because those lettuce wraps were just that good? I told you they would make you a rock star. And as you used a spoon to eat the last of the peanut sauce, you were probably thinking, “Can Bob possibly make something else that carnilicious?” Well, I can, I have, and I will pass it along to you.
Much like when Mr. T did a guest appearance on Silver Spoons (it didn’t really look right but worked out in the end); this recipe is the same thing. When you are putting this one together, I guarantee you will say, “what in the world am I making? This stuff looks disgusting!” But just give me 30 minutes in a 425 degree oven and you will be amazed. What looked wrong and not-of-this-planet will be transformed into something ethereal and out-of-this-world.
I guarantee that you will be hard pressed to find someone who can tell the difference between my vegan version and the real thing. And the great thing about this next recipe is that you can add in whatever you want. It is a versatile work-horse that can be whipped together on a week night or placed upon the Sunday table at brunch. Either way, if you bring this one to the table, keep on your spandex and big hair because you are no longer a one-hit wonder. You are now the bon-a-fide lead singer in your own 80’s rock band.
Adapted from 1,000 Vegan Recipes by Robin Robertson, I give you my spin on THE ROASTED VEGETABLE FRITTATA. And again, reserve your comments until you pull this baby out of the oven and slice into it. Because right now, the little voice in your head is saying that you can’t possibly make a frittata without using eggs. But you can and you will. And it will be freaking amazing. We have only known each other for a short time, but believe me this one is the bomb.
Ingredients
- 1 Med. Potato (diced)
- 2 Med. Carrots (diced)
- 1 Small Vidalia Onion (sliced thick)
- 1 Med. Zucchini (sliced)
- 1 Med. Red Bell Pepper (sliced)
- Bunch Asparagus
- 6 oz. Baby Spinach
- 1 Lbs. Firm Tofu (drained)
- 2 Tbs. Nutritional Yeast
- 1 Tbs. Soy Sauce
- ½ Tsp. Baking Powder
- 1 Head Garlic (roasted)
- 2 Tsp. Dried Thyme
- 2 Tsp. Dried Oregano
- Salt and Pepper to Taste
Instructions
Set your oven to 425 degrees. While the oven pre-heats, cut your head of garlic in half and wrap in foil along with some vegetable broth. Place in oven and let the garlic roast until your oven is properly pre-heated. Then just leave it in there until you can open the oven door and get giant whiff of roasted garlic (about 20 minutes). Not sure what roasted garlic smells like?? Combine Polo Cologne with Laura Ashley Perfume and mix in a little raw cafeteria smell and just like an 8th grade dance, you are smelling heaven.
So while the oven and garlic are pre-heating, place your vegetables on a greased cookie sheet. In other words, spray a little canola oil on a cookie sheet and put your veggies on it. One quick side note regarding roasted root vegetables (ie. Potatoes and carrots) par boil them before roasting. What is par boiling?? Just put your roots in a saucepan with cold water enough to cover. Cook on high heat until the water begins to bubble. When you get the first bubbles, pull off heat and strain off hot water. Now roast the vegetables for 20-25 minutes or until things look nice and browned. When they are cooked, cool them off and roughly chop them.
As the veggies roast, it is time to prepare the tofu. Be strong and remember what I said about the end result because this next part gets a little dicey. Put the tofu, yeast, soy sauce, garlic, and herbs in a food processor. But wait Bob, “what in the hell is nutritional yeast? What does it taste like? Where can I buy it? And is it that nutritious?”
Well, nutritional yeast has a nutty/cheesy flavor. You can find it in most vitamin stores (may be labeled Brewer’s Yeast) or any Wholefoods or natural food store. You can also find it on-line. As for the nutritional aspect, I got no idea. But it says nutritional in the title so it has to be good for you. I am pretty sure you can even sprinkle it on cereal and turn a regular bowl of Cookie Crisp into a healthy morning delight.
So process the tofu mixture until smooth. You will have to scrape the sides of your food processor time or two, but eventually you will have a thick looking batter. Then quickly add this mixture to the vegetables before you get a chance to ponder what the batter looks like. If you hesitate, you will miss out on vegan greatness. Mix everything together well and place in a well-greased 9 inch deep dish pie pan and bake for 30 minutes.
https://www.grassfedcarnivore.com/roasted-vegetable-frittata/
Frittata Mixture
Remove from the oven when the frittata has set (no more giggly bits in the middle). Let your next hit single rest on the counter for about 10 minutes before cutting into it. Then slice in wedges, serve with a simple green salad, and let everyone rave about how awesome you and your dinner are. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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