Spinach and Mushroom Frittata from The Truly Healthy Vegan Cookbook is the ultimate brunch dish! It’s great for special occasions, Sunday brunch, or anytime you’re craving breakfast for dinner! It’s vegan and gluten-free.
I’m super excited to announce my first cookbook! My goal in writing The Truly Healthy Vegan Cookbook was to create a collection of delicious recipes that aren’t made with refined or processed products. The recipes all use whole foods, and many of them are veggie-centric, putting the vegetables front and center on your plate. Quite a few of the meals are made with hidden veggies, which is perfect for picky eaters.
I wrote the book for people who are already vegan and are looking for easy and healthy recipes; vegans who are struggling with unhealthy diets that are high in packaged, processed foods; and people who aren’t vegan yet but want to get healthy by adding more plant-based dishes into their diets.
Brunch is my favorite meal, and I take it very seriously. I usually make a big brunch on Sundays, with fresh fruit, whole grain toast, and a frittata, like this one. I love the flavor combination of spinach and mushrooms, but if it isn’t your thing, you can use pretty much any type of vegetable and leafy green in this frittata, Red pepper and arugula would be great, as would zucchini and baby kale.
This Spinach Mushroom Frittata can be prepared in advance. Cook the mushrooms and make the tofu mixture ahead of time and place them in the fridge overnight. In the morning, just pop it into a pan and bake it. Breakfast is served!
Spinach and Mushroom Frittata
- 1 teaspoon neutral-flavored oil such as grapeseed or avocado, vegetable stock, or water
- 8 ounces cremini or white button mushrooms coarsely chopped
- 2 garlic cloves minced
- 1 (14-ounce) block extra firm tofu drained and pressed
- 3 tablespoons nutritional yeast
- 3 tablespoons plain, unsweetened nondairy milk, such as soy or almond
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch or arrowroot
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon turmeric
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 5 ounces baby spinach
Preheat your oven to 375°F and lightly oil an 8-inch pie pan.
Heat the oil in a large sauté pan or cast iron pan over medium-high heat. Add the mushrooms and garlic, and cook, stirring occasionally, until they begin to brown. Remove the pan from the heat.
Place the tofu, nutritional yeast, nondairy milk, lemon juice, cornstarch, dried basil, dried thyme, turmeric, sea salt, and black pepper into a food processor and process until smooth.
Add the spinach and mushroom mixture to the food processor and pulse two or three times to incorporate. [If you don’t have a food processor, coarsely chop the spinach. Mash the tofu mixture together with a potato masher or large fork until all of the large lumps are gone. Fold the mushrooms and spinach into the mixture.]
Pour the tofu mixture into the prepared pie pan and smooth it with a spatula or wooden spoon. Bake for 40 to 45 minutes, or until the frittata is golden brown. Let the frittata sit for 10 to 15 minutes to firm up a little before slicing.
Published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. Photography copyright © 2019 by Antonis Achilleos.