Vegetable Frittata (GF)

3 medium potatoes sliced thinly

2 cups baby spinach

1 small sweet potato sliced thinly

2 cups water

½ cup cashews or blanched almonds

1/3 cup savoury yeast flakes

1/3 cup cornflour

1 tablespoon lemon juice

1 tablespoon oil

1 teaspoon onion powder

2 teaspoons bottled garlic or fresh

1 teaspoon sea salt

1 tablespoon vegetarian chicken-style stock powder

175g firm tofu

Cook potatoes & sweet potato first. Set aside.  Add remaining ingredients to blender and blend for 2 minutes. Spread white potatoes in a large greased springform tin and pour 1/3 of sauce over them.  Continue layering with spinach leaves, sauce, sweet potato and then finish with sauce. Cover with foil and bake at 160C for 50 minutes, remove foil, sprinkle with melting cheese and bake for another 15 minutes

“Cast all your cares onto Jesus, for He cares for you.” 1 Peter 5:7