Potato, Squash & Asparagus Frittata Serves 4-6Who said you can’t have frittata if you’re vegan! Try capsicum, mushrooms, zucchini or spinach for different varieties. This is delicious served warm with crusty bread and a crisp green salad.
400g potatoes, cut into large chunks
250g butternut squash, cut into large chunks
1 bunch asparagus, cut into thirds
1 large onion, thickly sliced
2 garlic cloves, minced
1 tsp dried mixed herbs
250g tofu
½ cup water
1 tbsp savoury yeast flakes
1 tsp mild paprika
1 tsp Dijon mustard
1 tsp vegan margarine
1 tbsp Tofutti sour ‘cream’ or cream ‘cheese’
1 handful parsley and/or chives, chopped
Fry potatoes and squash until golden brown, then add onion, garlic and dried herbs and continue cooking until onions are soft and brown. Season well with salt and pepper.
Add the asparagus to the pan and cook for a further 2-3 minutes.
Tip vegetable mixture into a 20cm springform cake tin.
Place tofu and remaining ingredients (except the fresh herbs) in a blender or food processer and blend until smooth, stir through fresh herbs.
Pour the tofu mixture over the vegetables and smooth with a knife.
Bake in a medium hot oven for 30-40 minutes.
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