Frittatalicious, vegan style!

Who doesn’t love a little fritatta?! Even saying friiiitaaattta sounds wonderful. Here is my quick and super simple vegan equivalent.

Veg for the frittata:

  • Potatoes
  • Asparagus
  • Spinach
  • I boiled the potatoes and asparagus then added the spinach at the end.
  • Drain and mix with cheesy sauce

For the cheesy sauce blend the following:

  • Half a block of Art of Zens Violife pizza cheese
  • Half a block of tofu
  • A small carton of soy cream
  • Salt/pep. Flavour to you liking
  • 2 cloves of garlic
  • A handful of mint
  • A cup of peas

Bake in the oven at 200 for 30 to 40 min.

I served it with a quick chop Asian slaw:

  • Red cabbage
  • White cabbage
  • Mangetout
  • Scallions
  • Carrot
  • Chives
  • And a squeeze of mango chutney.