| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 198 | 11g | 2g | 15g |
| sugars | fibre | protein | salt |
| 3g | 3g | 14g | 0.78g |
Why I Love Swiss Vegan Mushroom and Leek Frittata
I’m excited to share with you one of my latest culinary experiments, the Vegan Mushroom and Leek Frittata, a classic Swiss dish that I’ve given a contemporary twist. Although my roots lie deep in Montana’s ranch-style and Native American cooking, I cherish the adventure of exploring, learning, and creating dishes from diverse cultures. The world is a vast palate of flavors, and being open to new taste experiences is the cornerstone of my culinary journey.
A Fusion of Traditional and Modern Tastes
This recipe embodies my approach to cooking: embracing tradition while exploring new possibilities. The Vegan Mushroom and Leek Frittata draws upon the beloved Swiss frittata but adds unique twists that cater to plant-based diets without compromising taste or texture. The generous use of mushrooms and leeks creates a flavor profile that’s as earthy and comforting as it is vibrant and complex.
Inspired by the Grand Masters of Cooking
The journey to reinventing this Swiss dish wasn’t without its fair share of inspiration. One chef who has fueled my culinary creativity is the French “chef de cuisine”, Bertrand Grébaut. Known for his ability to bring out the essence of ingredients while introducing unexpected combinations, Grébaut has motivated me to look at food in fresh, exciting ways.
Even though the Vegan Mushroom and Leek Frittata seems far removed from Bison burgers or venison steaks, my Montana origins still shine through. The bold flavors and hearty texture derive from the rustic, straightforward cooking I grew up with. Similarly, with the soft tofu substituting for eggs and nutritional yeast providing a cheesy flavor, I’m reminded of the Native American culinary ideals of using locally available ingredients to create simple yet wholesome dishes.
As always, the magic remains in giving these recipes your personal spin. Feel free to craft variations in accordance with your taste, as every experimental touch contributes to evolving the world of cooking. Enjoy the process and remember: creativity, wisdom, and love are the distinguishing ingredients.
Happy cooking! Don’t forget to make this recipe – the Vegan Mushroom and Leek Frittata – your new culinary adventure.
What You’ll Need
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 16 oz mushrooms, sliced
- 4 garlic cloves, minced
- 12 oz soft tofu, drained
- 4 oz silken tofu
- 1/4 cup nutritional yeast
- 1/2 cup chickpea flour
- 1 tablespoons soy sauce
- 1/2 teaspoon turmeric
- 1/2 teaspoon black salt (Kala Namak)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup vegan cheese, shredded
- Salt to taste
Method
Step One
Start by preheating your oven to 375°F (190°C). Then, heat the olive oil in a large oven-safe skillet over medium heat.
Step Two
Add the sliced leeks to the skillet and sauté for around 5 minutes, or until they become translucent and slightly caramelized. After that, add the sliced mushrooms and minced garlic. Continue to sauté until the mushrooms are tender and have released their liquid.
Step Three
In a blender, combine the soft and silken tofu, nutritional yeast, chickpea flour, soy sauce, turmeric, black salt, and black pepper. Blend until the mixture is smooth and creamy.
Step Four
Add the blended tofu mixture to the skillet with the sautéed leeks and mushrooms. Stir to combine well, and make sure all ingredients are evenly distributed.
Step Five
Season with fresh thyme, rosemary, and salt to taste. Top the frittata mixture with shredded vegan cheese.
Step Six
Place the skillet in the preheated oven and bake for 30 to 35 minutes, or until the frittata is set and golden on top.
Step Seven
Remove your frittata from the oven and let it sit for a few minutes before slicing into wedges. This Vegan Mushroom and Leek Frittata is best served warm, enjoy!
