|not exactly front-stage and centre but nevertheless a show-stopper!|
You can vary the dish as you like to contain whatever veg you have around and certainly also try layering bread in there too. Experiment with baking times to achieve your desired level of firmness. The custard can be mixed before and just poured over your ingredients in the morning, making for a quick, easy and pretty substantial breakfast that’ll keep you going for a good few hours, if like us you like getting out early on Saturday morning.
1 large bunch of spinach
2 cups pumpkin/butternut squash (chopped into 1″ pieces)
150g (about 1 cup) silken tofu
1/4 cup chickpea flour
1/4 cup yeast flakes
1/2 cup unsweetened dairy-free milk
1 cup stock or water
3 tbs olive oil
1 tbs mustard
1 tbs white miso
1 tbs cider vinegar
1 tsp oregano, basil, thyme
1 tsp baking powder
salt and pepper
- Preheat your oven to 350 degrees. Toss the pumpkin with 1 tablespoon of your olive oil, season with salt and pepper and scatter over a baking sheet. Roast for 20 minutes until soft and golden.
- Meanwhile, bring a large pan of water to the boil. Wash and drain the spinach and add to the pot. Boil for 2 minutes, then drain and refresh under cold water. As soon as it’s cool enough, squeeze as much water as you can out of it and roughly chop. Set aside.
- To make the eggless-custard, combine all the rest of the ingredients and blend thoroughly.
- Now to assemble the strata. Layer the vegetables over the bottom of a deep baking dish (see photo above) then pour custard evenly over the top. Bake for 20-30 minutes until when you tilt the tray it seems pretty much set with only a tiny wobble. Take out and let sit to firm-up a little more, about 5-10 minutes, before slicing.