Baked Vegetable Fritatta Recipe

• 1 x Onion, minced
• 1 x Leek, sliced
• 8 ounce Mushrooms, sliced
• 5 ounce Fresh spinach, minced
• 1 lb Hard or possibly regular tofu
• 1/2 c. Soymilk
• 1/2 tsp Nutritional yeast
• 1/2 tsp Freshly grated nutmeg
• 2 Tbsp. Arrowroot pwdr or possibly Cornstarch Healthy pinch grnd turmeric (opt.)
• 1 x Tomato, sliced Mushroom slices for garnish (opt.)
• 1/2 tsp Dry basil

1. Saute/fry onion and leek in a heavy skillet with a little water till translucent/soft.
2. Add in mushrooms and continue to saute/fry till vegetables are tender.
3. Thoroughly wash, dry and chop spinach.
4. Add in to skillet and cook unitl just wilted.
5. Preheat oven to 350 degrees.
6. In a food processor or possibly blender, puree tofu, soymilk, nutritional yeast, nutmeg, arrowroot or possibly cornstarch, and turmeric if you like.
7. Combine with cooked vegetables.
8. Season with salt and pepper.
9. Pour into 6 lightly oiled individual souffle dishes or possibly a 9-inch quiche dish or possibly round glass dish.
10. Decorate the top with sliced tomatoes and a few extra slices of mushrooms if you like.
11. Sprinkle with basil.
12. Bake till risen slightly, golden and hard to the touch, about 40 min.
13. (If baked in a single pan, allow to cold for 10 min before cutting into wedges like a pie.)
14. Serves 6.
15. Times_

onion, mushrooms, fresh spinach, regular tofu, soymilk, yeast, nutmeg, arrowroot pwdr, tomato, basil

Taken from cookeatshare.com/recipes/baked-vegetable-fritatta-75993 (may not work)