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:
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 dairy free 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.
And a squeeze of mango chutney.
Yummy yum yum