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 #151,  Meat 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