Behold! A vegan masterpiece! No, I am not exaggerating; this beautiful frittata/quiche has been a while in the making and after many attempts I have finally formulated the perfect recipe! The vegetables can be shuffled around a bit, for example – potatoes are really good in this and any green leafy vegetable or member of the squash family would work also. Instead of using normal pastry for a crust, I used brown rice which tastes divine, is way healthier and makes this dish gluten-free if you use tamari instead of soy sauce 🙂

Makes: 1 8″ springform pan – enough for 4 people

• 1¾ cups cooked brown rice
• 1 egg-replacer (you can use flax, I used Organ egg replacer)
• 1 yellow pepper, chopped
• 1/2 an onion, chopped
• 4 spring onions/scallions, chopped with the white and green parts separate
• 4 cloves garlic, crushed and chopped
• 3 mushrooms, chopped
• 100g chopped…