Wednesday, June 17, 2009

'Frittata' with Mushrooms, Linguine, and Basil

Okay so this isn't really a frittata - the 4 egg whites and 3 eggs of the original recipe turn into silken tofu in my version! To make your 'eggs', combine 8 ounces silken firm tofu in a food processor with 2 tablespoons water, 1 tablespoon cornstarch and 1/4 tsp. turmeric (for color). Process until smooth, and spoon into a large bowl; set aside.

Heat a skillet over medium heat and coat with cooking spray. Add 3 cups sliced cremini mushrooms and 1 and 1/4 cups thinly sliced leek; cook for 6 minutes, stirring occasionally. I highly recommend using a large skillet - I used my medium-sized one, but in retrospect, it was really too small for stirring.

(Note: mushrooms and leeks are both finicky vegetables to wash. You can use a damp paper towel to clean the dirt off the mushroom caps, or just run them under gently-running water. For the leeks, slice them first, then place the slices in a sieve and rinse with cold water, to ensure you get the dirt from between all the layers).

Add 1/2 cup plain soy milk (such as Silk), 1/4 tsp. salt, 1/4 tsp. black pepper and 2 teaspoons melted vegan butter (such as Earth Balance) to the bowl with the 'egg' mixture, stirring well with a whisk. Stir in the cooked mushrooms and leeks, 2 cups cooked linguine (about 4 ounces uncooked pasta), and 1/3 cup sliced basil. Toss gently to combine.

Heat an oven-proof skillet over medium-low heat, and coat with cooking spray. Pour in your frittata mixture, and cook for 9 minutes. If this was really eggs, you'd scrape around the edges as they set, to allow uncooked egg to pool on the bottom of the skillet, but the fake eggs don't really behave that way, so just let it cook for 9 minutes undisturbed.

Sprinkle the top with 1/2 cup shredded vegan mozzarella (such as Galaxy Foods). Wrap the handle of the skillet in aluminum foil and transfer to an oven at 450 degrees for 7 minutes. In full disclosure, I totally forgot the 'cheese', so I sprinkled it on top at the end after the frittata came out of the oven.

Slice into 8 wedges, two of which make a serving of 270 calories. I found that it was actually easier to cut this into 4 larger wedges, and also that the frittata slices held together better after I let it sit about ten minutes out of the oven.

cremini mushrooms $2.15
leek $1.84
silken firm tofu $2.29
basil $2.49
vegan mozzarella $3.39

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance