Creamy earthy artichoke bathed in slivers of potatoes with peppery-anise-like basil wafting encrusted in a pillowy tofu Artichoke Frittata.
Get your tongue around something creamy… And, embrace in this silky seduction.
This dish will topple any belief that vegan can’t be super hearty and have you craving for more.
When to make:
Makes this:
- When you’re in the honeymoon phase with your new love and want to impress with a dish that says, “come and get me for more
- When your friends are over for a sleepover and you need a hearty, comforting brunch to cure the morning grog
- When you’ve had a wild night out and need something creamy and hearty to soak up the last of the shooters
What Inspired Me:
I was inspired to create the Artichoke Frittata during my time in Lisbon, where I’d start each morning with a rustic, oven-baked frittata and a café latte. This vegan version uses tofu instead of egg, and it’s a hearty dish that keeps well in the fridge for days.
Recipe Highlights:
- Vegan, hearty and satisfying
- Packed with creamy textures and earthy flavours
- Perfect for breakfast, brunch or a light lunch
- A comforting, fridge-friendly dish that’s easy to prepare
What equipment to use:
For this recipe, I suggest:
Oven
High-speed blender
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 300g potatoes
- 2tbs extra virgin olive oil
- 400g organic tofu
- 25g oats
- 25g flaxseeds
- 150ml filtered water
- ½ lemon, juice and zest
- 1tsp agar agar
- ½ tsp salt
- 1 onion
- 2 cloves of garlic
- 10g nutritional yeast
- Few sprigs of basil
- 250g artichoke hearts, sliced
Instructions
- Peel and thinly slice the potatoes and place in boiling water for about 5 minutes. Drain.
- Sauté the potatoes in the olive oil until the potatoes are slightly brown on either side.
- Pre-heat oven to gas mark 180 degrees Celsius, or if convection oven to 160 degrees Celsius.
- In a high-speed blender blitz the oats and flax seeds until fine. Add in the tofu, water, lemon juice, agar agar, salt and 5g of the nutritional yeast. Whizz to a smooth consistency.
- Transfer the frittata mixture to a large mixing bowl. Add in the artichokes, potatoes, onion, garlic and basil leaves.
- Using a pastry brush, generously line an oven proof dish or a paella dish with olive oil.
- Using a spatula lay the frittata mixture into the dish.
- Cover with aluminium foil and bake in the oven for about 35 minutes. Remove the foil and sprinkle on the remaining nutritional yeast.
- Remove from the heat. Serve warm or place in the fridge, and eat when cold.
