Tuesday 21 July 2015

Vegan bubble and squeak frittata - for leftovers!

After our Christmas in July dinner we had lots of leftover vegies.  I wanted to make bubble and squeak but I think my potatoes needed to be softer to hold it together.  Instead I decided on frittata.  I had eggs and cream in the fridge but decided I preferred to make it vegan.  It was a light and easy meal after a day of feasting. 

I had lots of roast potatoes, roast pumpkin, brussel sprouts and some roast garlic.  Unfortunately there was no nut roast leftover or I would have cut it into chunks and thrown it into the mix.  With hindsight I might have cut the roast vegies into smaller chunks but I think larger or small chunks work.  I also made some tofu bacon because a lot of bubble and squeak recipes seem to use ham.

I looked up recipes and found that The Simple Veganista had a Vegan Vegetable Frittata that was baked in the oven.  The mixture looked so similar to an omelette that I just looked up a tried and true omelette recipe and adapted that.  So the frittata was essentially an omelette baked over leftovers.  Which is a great solution for a whole range of leftovers.

I really enjoyed this frittata.  It was good honest food.  As it is dark and gloomy in the evenings I decided to save a piece to photograph in daylight the next morning.  However it was just too good and we ended up eating the leftovers before I got a chance.

I am sending this frittata to Healthy Vegan Fridays #56, Gluten Free Fridays #151Meat Free Mondays and No Waste Food Challenge.

More new life for leftovers on Green Gourmet Giraffe:
African curried coconut soup
Haggis neeps and tatties crepe stack
Peppers stuffed with white beans and kale
Pumpkin tomato and spinach pasta
Ricki's Toronto sandwich
Salad sandwich
Vegetarian bolognaise sauce

Vegan bubble and squeak frittata
An original Green Gourmet Giraffe recipe
serves 3-4

300g medium tofu, drained
1 tbsp olive oil
1 tbsp mirin
6 tbsp besan (chickpea flour),
4 tbsp nutritional yeast flakes
3 cloves of roasted garlic, peeled
1/4 tsp turmeric
1/4 tsp ground black pepper
1/4 tsp garlic powder (optional)
1/2 tsp sea salt 
pinch black salt
leftover roast vegies - about 3-4 cups
1/2 cup diced fried tofu bacon
sage leaves for garnish

Blend tofu, olive oil, mirin, besan, yeast flakes, roasted garlic, turmeric, papper, garlic powder, sea salt  and black salt in a blender until smooth.  Place the roast vegies in a 22cm pie dish and scatter tofu bacon over the vegies.  Pour tofu mixture over the vegies.  Arrange sage leaves over the top.  Bake about 25 to 30 minutes at 190 C.  Frittata should be golden brown on the edges and set in the middle.  Serve hot or cold.

On the Stereo:
Classic Folk Music from Smithonian Folkways: Various Artists


  1. Interesting! I still regularly use your sundried tomato chickpea scramble recipe, and having been won over to that sort of veganised eggy dish, I wonder if I would be equally won over by vegan frittata. Something to try when we have lots of leftover veggies!

    1. Thanks Kari - I haven't had the scramble for a while but must get it in soon! I do make this omelette from time to time - such a good easy meal and even better with vegies in it. Love to hear how you go

  2. excellent use of leftovers-- I hear you on the light, I'm a bit tired of making dinner at lunch time just so I can have good light!

    1. Thanks Faye - I try to save dinner to photograph at lunchtime and it isn't always a success because saving the food, being bothered to make it look nice in daylight and then actually being at home is quite a challenge

  3. Hehehe I hear you!!! Light is the bane of my existence at the moment lol! This looks great though and I can totally see why you couldn't save a piece.

    1. Thanks Lucy - At least we are past the solstice and it is getting lighter in the evenings

  4. I think the photos still make it look appetising light or no light :) It looks super creamy though even without the cream!

    1. Thanks Lorraine - it was quite creamy - actually didn't slice so neatly but I guess that means it was nice and soft which I think is a good thing in a frittata

  5. I love throwing all my leftovers into a frittata. It's the perfect use for them!

    1. Thanks Joanne - I have never been keen enough on eggs to do much in the way of frittatas but I might just be able to with this mixture

  6. Looks delicious - I like veggie frittata.

  7. Your frittata looks really good. I love the combination of vegetables. And yes, the days just aren't long enough at the moment - our winter has been so cold I just can't wait for Spring xx

  8. I love a good vegan frittata - the chick pea flour/tofu combination is so good. I also use frittatas for using up leftover veggies - it's good for dinner and still good for lunch the next day. I've never tried it with brussels sprouts, but I am a big fan!

  9. Hi, I found your site from the Healthy Vegan Fridays link. This recipe looks delicious! I always liked the look of frittatas but never liked eggs so I can't wait to try this!

  10. Oh wow, I've never done a vegan frittata before - this sounds great! And the simplicity makes it sound even better!!

  11. This looks so good! Great use of leftovers :D I often do the same thing about saving a bit of dinner so I can photograph it the next day in better light, but too often it gets eaten before the morning lol...can totally relate!

  12. Isn't frittata just fab for using up leftovers? It seems you can put just about anything in there and it will taste great!

  13. I made this over the weekend and it was SO GOOD!!! I made it for brunch on Sunday and it really hit the spot.

  14. MMm come and cook for me please? You make vegan look so gosh darn good! Thank you for sharing with the #nowastefoodchallenge :)


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