A frittata is made like an omelette – this one is vegan though, and much more interesting and tasty – it’s cheezed up instead, with vegan cheese. This frittata is different and tastier than any frittata out there. Why ? Because it’s far tastier, and best of all, because I have created my very own vegan frittata. I like the idea of fried pasta with a crunch, and I love melted vegan cheeze ! Generally speaking frittatas differ in their ingredients – this one is made with angel hair pasta (pre-cooked), and lots of yummy vegan cheeze. The idea is to get it crunchy on both sides, top and bottom with a moist delicious centre – this was rather a challenge, because I wanted the inside to still retain some moisture, but not fall apart, and without eggs that can prove to be difficult, but I guess where there is a will there is certainly a way. Here’ s how, and it’s extra fast to prepare. I find that it’s best served with a crunchy green salad of your choice.
- 2 tbsps extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 medium sized tomato, finely chopped
- 1 teaspoon of harissa or other hot chilli sauce
- 150g angel hair pasta (a thinner version of capellini), cooked according to instructions, drained and placed in a bowl
- 2 cups of grated vegan cheese of your choice (I used a cheddar style one, but choose one that melts well)
- 2 tsp egg replacer (I used Orgran) mixed into a paste with 6 tbsps soya milk
- a few sprigs of fresh flat leaf parsley
- salt and pepper to taste
First heat the oil in a frying pan, then start by frying your garlic for a few moments, then add in the tomatoes, mixing all the time. Add the pasta, and cook on a medium heat for a few minutes, mixing it but allowing it to turn a golden colour. Now add the egg replacer and vegan cheese, distribute it evenly, and then leave it to cook for a couple of minutes without mixing, so that it can start to create some ‘crunch’.
Turn it over just once (it may not do so in one piece, but that doesn’t matter) – once flipped allow around 3 to 4 minutes for the other side to get some colour and crunch up. Using a fish slice (I hate the term for this utensil), serve immediately whilst still hot – another option is to transfer it onto a well-greased oven dish, and place in the oven for a further 15-20 minutes for extra crunchiness. Finally garnish with fresh parsley.
The aroma is so appetizing – so all that is left is for you to enjoy it. It also refrigerates well for the next day (if there’s any left).
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