Name: Veggie & Pesto Frittata
Prep time: 30 min
Cook time: 1 h
Yield: 8
Ingredients: FOR THE QUICK PESTO; Makes 250g; 40g packed basil leaves; 25g nutritional yeast; Juice of 1 lemon; 2 tbsp extra-virgin olive oil; 1 tsp freshly ground black pepper; ½ tsp salt; FOR THE FRITTATA; 225g tempeh, cubed; 450g extra-firm tofu; 240ml unsweetened soya milk or other plant-based milk; 1 x 400g tin of chickpeas, rinsed; 50g nutritional yeast; 30g cornflour; 2 tbsp ground flaxseed; Salt and freshly ground black pepper; ½ tsp onion powder; ½ tsp ground turmeric; 2 tbsp avocado oil; 1 leek, tough green tops discarded, halved, cleaned well, and thinly sliced crosswise; 1 red pepper, halved, deseeded and diced; 225g chestnut mushrooms, stems removed and caps thinly sliced

VMG Recipes