Shopping Cart -

Your cart is currently empty.
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
GB
Pocketmags Digital Magazines
   You are currently viewing the United Kingdom version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Midweek RECIPES

Flavoursome mains and sides to brighten up your mealtimes!

Roast veg and tofu frittata

By Nikki Webster (www.rebelrecipes.com)

Serves 2 | Prep 15 mins | Cook 40 mins | Calories 568 (per serving)

FOR THE ROAST VEG

200g (1⅓ cups) cherry tomatoes

1 tbsp olive oil

pinch sea salt flakes

1 courgette, sliced into rounds

2 peppers, sliced

1 red onion, sliced

FOR THE TOPPINGS

1 tomato, sliced

4 slices roast courgette

2 tbsp roast red onion

1 tsp sea salt

balsamic glaze

FOR THE WET FRITTATA MIX

250g silken tofu

½ tsp onion salt

1 tsp smoked paprika

½ tsp sea salt flakes

1 tsp baking powder

150g (1⅔ cups) gram flour

3 tbsp nutritional yeast

1 tbsp apple cider vinegar

150ml (⅔ cup) water

TO ROAST THE VEG

1 Preheat the oven to 180°C/Gas Mark 4.

2 Chop the vegetables and add to a large baking tray. Drizzle with olive oil and sprinkle with salt.

3 Roast for 30-40 minutes, or until soft and slightly charred. Remove from the oven.

4 Reserve a few courgette slices and some roast onion for the topping.

TO MAKE THE FRITTATA

1 Add all the wet ingredients to a food processor and blend until you have a smooth and creamy mix.

2 Add the roast veg to a large bowl and stir in the wet mix.

3 Add a little oil to a medium frying pan and pour the mix into the pan, spreading it out. Lay the tomatoes, and the reserved courgette and onion on top and drizzle over some balsamic glaze.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan Cookbook
If you own the issue, Login to read the full article now.
Single Issue - Vegan Cookbook
£4.99
Or 499 points
Please be aware that this issue and other special issues are not included in any of the subscription options unless stated.
Annual Digital Subscription
Only £ 2.33 per issue
SAVE
42%
Was £40.99
Now £27.99
Monthly Digital Subscription
Only £ 2.99 per issue
SAVE
25%
Was £3.99
Now £2.99

View Issues

About Vegan Food & Living Magazine

Welcome to the latest New Year edition of the Vegan Cookbook, packed as always with 101 delicious, seasonal and scruffy vegan recipes. So many of us start the year with good intentions to eat better, but quickly fall off the wagon in the cold winter months when our bodies are craving something comforting. This year, you’ll find it easy to stay on track with our bowls of goodness recipes that will leave you full and satisfied, without scrimping on taste. We also have a great selection of Friday night dinners to help protect your wallet, while at the same time giving you the treasured 'takeaway' experience. Of course we have you covered throughout the day, from sumptuous breakfasts, soups and salads, midweek meals and for those who have a sweet tooth, plenty of fantastic desserts and treats to give you a boost during these winter months. Enjoy and happy New Year!