One-Dish Vegan Recipe and Giveaway

Robin Robertson November 14, 2013 143
One-Dish Vegan Recipe and Giveaway

one-dish vegan sidebarWe’re thrilled to be hosting cookbook author Robin Robertson on her One-Dish Vegan blog tour today! Robin is here to share her recipe for Frittata Puttanesca, and she’s brought a copy of the book with her for one lucky winner to enjoy. You can enter the giveaway contest at the end of the post. Be sure to also visit Robin’s blog, as she’s posting a different recipe from her upcoming revised edition of Vegan Planet every day in November for World Vegan Month. 

 

Frittata Puttanesca

One-Dish Vegan

Gluten-free | Serves 4

The bold flavors of pasta puttanesca translate beautifully into this vegan frittata. It’s great for brunch or dinner, either served on its own or accompanied by toasted Italian bread and a crisp green salad.

fritattaIngredients:

  • 1 pound firm tofu, well drained and blotted dry
  • 3/4 cup vegetable broth
  • 2 tablespoons dry white wine
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup nutritional yeast
  • 1 tablespoon cornstarch or tapioca starch
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper
  • 1/3 cup chopped reconstituted or oil-packed sun-dried tomatoes
  • 1 tablespoon olive oil or 3 tablespoons water
  • 5 scallions, minced
  • 8 ounces white mushrooms, thinly sliced or chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/3 cup pitted kalamata olives, halved
  • 1/3 cup pitted green olives, halved
  • 1 tablespoon capers, chopped if large
  • 1/2 cup shredded vegan mozzarella cheese (optional)
  • 1 medium-size tomato, chopped
  • 2 tablespoons chopped fresh basil or Italian parsley

Directions:

  1. Preheat the oven to 375°F. Lightly oil a shallow 1 1/2‑quart baking dish.
  2. In a food processor or high-speed blender, combine the tofu, broth, wine, lemon juice, nutritional yeast, cornstarch, garlic powder, and salt and pepper to taste. Add 1 tablespoon of the sun-dried tomatoes and process until smooth and well blended. Set aside.
  3. Heat the oil or water in a large skillet over medium-high heat. Add the scallions, mushrooms, thyme, dried basil, and salt and pepper to taste, and cook for 3 to 4 minutes. Stir in the remaining sun-dried tomatoes, both kinds of olives, and the capers.
  4. Spread the cooked vegetable mixture evenly in the bottom of the prepared baking dish. Add the reserved tofu mixture, stirring to combine all of the ingredients, then spread the mixture evenly. Sprinkle on the vegan cheese (if using) and tomato. Bake until firm, golden brown, and slightly puffed up, about 40 minutes. Sprinkle with the fresh basil, cut into wedges, and serve hot.

Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press

 

Enter to win a copy of One-Dish Vegan by following the instructions below. Contest ends a midnight on Sunday, November 24th. US. residents only, please.

 

 

 

143 Comments »

  1. Marissa November 24, 2013 at 6:31 pm -

    Chili!!! Or stir fry!

  2. sandi November 24, 2013 at 7:09 pm -

    soup, casseroles, anything made in one dish is ok with me!

  3. Joyce B November 24, 2013 at 8:23 pm -

    Scrambled tofu or chili. Both are faves.

  4. Brandi C. November 24, 2013 at 10:03 pm -

    Stir-fry

  5. Erika November 24, 2013 at 10:06 pm -

    I’ve not tried any yet, but so many look great. Veggie sushi :)

  6. Juanita Davis-Edwards November 24, 2013 at 10:07 pm -

    Chili!

  7. Melissa November 24, 2013 at 10:08 pm -

    My fave one-dish meal is: saute onions and garlic, add broth, rice, a can of diced tomatoes, a can of beans (or cooked from dry), kale, and spices (pepper, onion powder, garlic powder, sugar, salt, italian spices). Then let it cook for about 10 mins. It’s my go-to quick and easy one-pot dish!

  8. Jess hollows November 24, 2013 at 10:09 pm -

    Soup

  9. Catherine B November 24, 2013 at 10:11 pm -

    Greek-style pasta

  10. Christy Russell November 24, 2013 at 10:14 pm -

    Any soups!

  11. dawn rogers November 24, 2013 at 10:17 pm -

    Vegan chili!!

  12. myrna November 24, 2013 at 10:22 pm -

    Lentil soup

  13. Laura Sage November 24, 2013 at 10:23 pm -

    French lentil soup.

  14. Kelsey November 24, 2013 at 10:24 pm -

    Lasagna!

  15. Karin S November 24, 2013 at 10:25 pm -

    Veggie chili, particularly right now!

  16. sarah November 24, 2013 at 10:27 pm -

    Vegan Chili =)

  17. Kim Napoletano November 24, 2013 at 10:34 pm -

    Three bean chilli

  18. Casi November 24, 2013 at 10:34 pm -

    Tofu breakfast scramble

  19. Elaine November 24, 2013 at 10:37 pm -

    Vegan Homemade Pizza

  20. irene herrera November 24, 2013 at 10:37 pm -

    Vegan lasagna!

  21. Jennifer November 24, 2013 at 10:40 pm -

    stir-fry

  22. Dawn Burton November 24, 2013 at 10:45 pm -

    Indian madras lentils with avocado=yum!

  23. jenn November 24, 2013 at 10:47 pm -

    black bean potato guisado

  24. Susan November 24, 2013 at 10:47 pm -

    Vegan Paella

  25. chris November 24, 2013 at 10:57 pm -

    Eggplant

  26. Jillian November 24, 2013 at 11:08 pm -

    Cashew cheese pasta

  27. tom November 24, 2013 at 11:13 pm -

    Any soup

  28. Wendy November 24, 2013 at 11:22 pm -

    chili

  29. Lisa November 24, 2013 at 11:31 pm -

    Vegan Pumpkin Pasta Casserole!

  30. Lorraine November 24, 2013 at 11:46 pm -

    Veggie Tempura!

  31. JANELLE November 24, 2013 at 11:51 pm -

    Lentil Chili

  32. Kristen Sullivan November 25, 2013 at 12:01 am -

    Soup is the best one pot meal!

  33. theresa November 25, 2013 at 12:14 am -

    chili

  34. Leslie Amerman November 25, 2013 at 12:17 am -

    Chili

  35. Christine Hansen November 25, 2013 at 12:21 am -

    Pizza!

  36. Courtney November 25, 2013 at 12:29 am -

    Lentils

  37. Crystal November 25, 2013 at 12:29 am -

    Italian spaghetti

  38. Carol g November 25, 2013 at 12:35 am -

    curried vegetables and farro

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