Leek and Spinach Frittata with Zucchini Sauce

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Leek and Spinach Frittata with Zucchini Sauce is a very nice, plant-based improvement on the traditional frittata made from eggs.  If you’ve already scanned the ingredients list, you may be thinking that this recipe makes a very large frittata.  Three packages of tofu and two packages of mushrooms?!  But a family of four will likely eat it all, as we’ve heard from numerous families. Serve it with some thickly-sliced, whole-grain bread on the side for a full and satisfying meal.  We’ve heard from some folks who serve it between two thick slices of toasted bread, and eat it as a sandwich.  That sounds good to us!

Let’s talk about leeks, one of the tasty ingredients in this recipe.  Leeks are a member of the allium family of vegetables, which includes garlic, onions, shallots, and chives.  The allium family is a very important family in your plant-based diet.  One of the VIPs (Very Important Plants), you might say.  Research shows leeks and other members of the allium family to be powerful anti-cancer foods.   So enjoy them frequently.  They have a light onion-flavor, and if you’re a gardener, they are relatively easy to grow.  When using leeks, many culinary experts recommend careful cleaning, such as the method shown here on the Food Network site.   In the Garden Dish gardens, the soil is far from sandy, more like clay, so our garden-grown leeks don’t require as much cleaning.  Just another fun fact about growing your own vegetables. If you buy your leeks,  slicing and rinsing as shown in the Food Network video is probably a good idea.

Leek and Spinach Frittata with Zucchini Sauce Garden Dish Vegan Recipe

Leek and Spinach Frittata with Zucchini Sauce

By February 26, 2014


  • Frittata
  • 1/2 cup - soy milk, plain and unsweetened
  • 3 12 oz pkgs - firm silken tofu
  • 3 Tbs - tamari soy sauce
  • 2 tsp - lemon juice
  • 1 Tbs - cornstarch
  • 2 medium - leeks (bulb and lower leaf portion), chopped
  • 2 8 oz pkgs - mushrooms, cleaned and sliced
  • 2 cups - fresh spinach leaves, packed
  • Zucchini Sauce
  • 1 16 oz pkg - frozen chopped zucchini
  • 2 cups - fresh spinach leaves, packed
  • 2 15 oz cans - stewed tomatoes
  • 2 Tbs - dried oregano
  • 2 tsp - cornstarch


  1. Preheat the oven to 375 °F. Line a 9"x9" baking dish with parchment paper.
  2. Blend the soy milk, tofu, tamari, lemon juice, and cornstarch in a blender or food processor until smooth. Set aside.
  3. Dry saute the leeks, mushrooms, and spinach in a large, covered, non-stick skillet, until the vegetables are tender. Stir in the tofu sauce. Cook for another 5 minutes, stirring occasionally to prevent sticking. Pour into the prepared baking dish and bake for 45 minutes, until golden brown on top.
  4. Meanwhile, dissolve the 2 tsp cornstarch for the sauce in 2 tsp water. Set aside.
  5. Saute the zucchini, spinach, stewed tomatoes, and oregano in a large, covered, non-stick skillet until the vegetables are tender, about 5 minutes. Uncover and whisk in the cornstarch mixture. Stir continually until the sauce thickens, about 2-3 minutes. Salt to taste.
  6. To serve, plate a serving of the frittata, and top with some of the zucchini sauce.

Nutrition Information
Nutrition (per serving): 331 calories, 37% calories from carbohydrates, 35% calories from protein, 28% calories from fat, 8.8g fiber.


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