Serves: 4-6 People

Prep time:

Cook time:

Ingredients:

1 Tbsp ground flax seed

2 Tbsp water

8 oz firm tofu

1 cup coconut milk

Juice from 1 can of chickpeas

¼ tsp turmeric

1/8 tsp paprika

8 oz vegan cheese (optional)

1 lb chopped frozen organic spinach

¾ tsp salt

¼ tsp ground white pepper

3 Tbsp freshly chopped parsley

1 Tbsp freshly chopped dill

1 Tbsp olive oil

1 medium onion (about 1 cup)

1 large potato or 2 small potatoes

2 large garlic cloves, minced

2 Tbsp white wine

1 tsp dried oregano

1 cup cherry tomatoes

¼ bunch of broccoli (about 2 cups of florets)

6 mushrooms

Directions:

1. Preheat oven to 400°F.
2. In a small bowl mix ground flax seed and water, set aside.
3. Chop onions, and cube potatoes into quarter-inch cubes.
4. On medium heat in 12 inch cast iron pan, sauté onions and potatoes in olive oil, until potatoes are soft. As needed, add 2 Tbsp of water at a time, to deglaze pan and prevent potatoes from sticking. (I usually add 2 Tbsp three times, for a total of 6 Tbsp of water). Keep scraping the bottom of pan periodically as needed. This will take approximately 10 minutes.
5. While the onions and potatoes are cooking, run frozen spinach under hot water until defrosted. Drain and then squeeze out extra water. Set a side.
6. Drain tofu and press between a towel to remove excess water. Crumble tofu into food processor and pour in coconut milk. Pulse until mixture is fully pureed. Scrape down sides and bottom of food processor and pulse again. Pour pureed mixture into large mixing bowl.
7. Next, using a blender, nutribullet, stand up mixer, or immersion blender, beat the juice from 1 can of chickpeas, also known as aquafaba, until thick and frothy.
8. Fold the frothed aquafaba into the tofu and coconut milk puree. Then, fold in the ground flax seed mixture, ½ tsp salt, pepper, 2 Tbsp chopped parsley, dill, turmeric, and paprika into mixture. Once thoroughly mixed, set aside.
9. Cut broccoli into small florets. Then cut mushrooms into thin slices. Add broccoli, mushrooms, minced garlic, and white wine into pan. Let cook for 5 minutes.
10. Cut cherry tomatoes in half and add into pan along with spinach. ¼ tsp salt, and oregano. Continue cooking and keep scraping the bottom of pan as needed for a few more minutes or until all liquid is evaporated.
11. Pour tofu mixture into pan so as to cover vegetables. Smooth out with spatula so everything is evenly covered and then put into oven.
12. Bake in oven for about 20-25 minutes, until it is starting to set, and puff up.
13. If adding vegan cheese, remove from oven now and sprinkle on top. Return to oven, and continue cooking for 10 more minutes, until cheese melts and frittata is firm and has golden edges.
14. Remove from oven. The pan will be very hot. Serve with oven mitt over handle.
15. Cut into wedges and serve. Garnish with 1 Tbsp chopped parsley.