Vegan Potato and Pea Frittata

Vegan (and Gluten Free) Potato and Pea Frittata

This is a simply, hearty, and filling meal, which is somewhere between a frittata, spanish omelette, and a casserole - I'm calling it a frittata, because that's what I think the texture of the 'egg' layer is most like, but it's not made in the standard way.

I recommend tasting the custard layer after its blended, to see if it needs more seasoning - it should be on the salty side, because the potatoes and peas haven't been flavoured in any way.

Vegan Potato and Pea Frittata

Total time: 1 hour

Serves: 4 as a part of a main meal

Ingredients:

• 2 large potatoes, sliced finely
• 1 medium onion, roughly chopped
• 1 cup (150g) cashews, boiled for 20 minutes or soaked overnight
• 1/4 cup (25g) chickpea/gram flour
• 1 block firm tofu
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1 tbsp tamari
• 6 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1 1/2 cups (350ml) vegetable broth (as needed)
• 2 cups frozen peas
• Olive oil for frying
• salt and pepper to taste

Preheat the oven to 180C/350F, and place a large, empty casserole dish in the oven.

Fry the sliced potatoes over medium heat until well browned (about 10 minutes), stirring frequently to prevent them from sticking to the pan. Then, oil the casserole dish well, and add the potatoes.  Let them bake for the few remaining minutes it will take to complete the custard.

Sautee the onion over medium heat until it starts to turn golden brown, then add this an all the other ingredients (except the peas) to a blender, and blend until completely smooth - you may not need all the broth to get a smooth blend, so only use as much as you need to get a smooth, pourable consistency.  Taste for seasoning.

Stir the potatoes to ensure they aren't stuck to the casserole dish, then spread the peas on top.  Pour over the custard, and bake for 20 - 25 minutes, or until the custard is set and the top is golden.