Fresh from the Vegan Slow Cooker by Robin Robertson

Author:Robin Robertson
Language: eng
Format: mobi, epub
Publisher: Harvard Common Press
Published: 0101-01-01T00:00:00+00:00

In a food processor or blender, combine the tofu, broth, nutritional yeast, cornstarch, onion powder, turmeric, and salt and pepper to taste. Add 1 tablespoon of the chopped roasted bell pepper and process until smooth and well blended. Set aside.

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the scallions, mushrooms, basil, and salt and pepper to taste and cook for 3 to 4 minutes. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minutes. Drain off any liquid exuded from the mushrooms.

Generously oil the insert of the slow cooker or spray it with nonstick cooking spray. Spread the cooked vegetables evenly in the bottom of the cooker. Add the spaghetti, peas, and remaining chopped roasted bell pepper. Add the reserved tofu mixture, stirring to combine all of the ingredients, then spread the mixture evenly. Sprinkle the cheese on top, if using. Cover and cook on Low until the frittata is firm, 2 to 3 hours.

Cut into wedges and serve hot.

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