Vegan Fritatta

One of the aspects of catering on retreats that I love so much is adapting food to suit people's individual dietary requirements. I love to know that everyone is going to be able to enjoy good food no matter what restrictions they have. I enjoy making them similar food to the main dishes on the menu, adjusting it in whatever way is needed. Often though when there is someone vegan on the retreat or someone with an egg allergy and I realise I have fritatta on the menu I am a bit stumped because fritatta is essentially egg. In the past I have made them a pattie with the same ingredients that goes in the fritatta minus the egg and added a little besan flour and mashed sweet potato to it, frying it or oven baking it.

After a recent trip to Melbourne this all changed for me. I was staying in Fitzroy and went to (Smith and Daughters), a new vegan restaurant on Brunswick street. For breakfast I ordered a Spanish fritatta. I wasn't sure what it would be, and still not really sure how they made it but whatever they did, it was wonderfully delicious.

This gave me the inspiration to experiment a little and that is just what I did last week when catering for the beautiful Lauren who was on Flo Fenton's yoga retreat. I made a vegan fritatta and it was very good I must say. It looked incredibly similar to a fritatta, and despite thinking it wouldn't make its way out of the pyrex dish in one piece, it surprised me. It looked wonderfully sitting on its own plate.It did crumble a little when you cut it but was very delicious.

So if you don't fancy eggs, or are vegan or have vegan friends and relatives, please do test this out, it is worth it.

Vegan Fritatta

1 potato cut into small cubes and boiled in salted water

1/2 red capsicum cut into thin strips

1/2 zucchini cut into thin circles

4 medium mushrooms sliced finely

200g firm non gmo organic tofu

1/4 cup almond milk

1 tsp gluten free tamari

oil

salt and pepper to taste

Serves 2 people with a salad or steamed vegetables.

In frying pan splash a little oil, cook the capsicum stirring every now and again for 5 minutes, add the zucchini and cook for a few minutes then add the mushrooms and keep cooking until soft or cooked to your liking. Grease a round pyrex or small baking dish with a splash of oil, place the boiled potatoes in the dish. In a food processor process the tofu until almost smooth, add the almond milk to smooth further. Mix the tofu mixture with the cooked vegetables and place over the potato. Bake in a 180 C oven for 30 minutes or until all firm.