vegan frittata | RECIPE?! ep #4 (hot for food)

vegan frittata | RECIPE?! ep #4 (hot for food)

[lauren] john is working the camera, everybody [lauren] you should come say hi. [lauren] alright guys, this week we’re gonna do another [lauren] RECIPE?! video which is the thing where i [lauren] take whatever’s in my fridge, [lauren] here at hot for food headquarters [lauren] and make something out of nothing. [lauren] so let’s see what i got. [lauren] i really would like to use this up, [lauren] what this is is leftover dressing from [lauren] the buddha bowl that we made for w dish, [lauren] i have a lot of leftovers in here right now. [lauren] oh! i have a little brick of tofu. [lauren] cilantro. [lauren] onion, lemon, celery. i know there’s kale in there. [lauren] this is what i really want to focus on. [lauren] what this is is tahini, miso, lemon, nutritional yeast, [lauren] little bit of apple cider vinegar, [lauren] i’m thinking this looks like eggs, a little bit . [lauren] aand, we could make like [lauren] a quiche? [lauren] or like, [lauren] i think we should do that, i think we should make like a [lauren] frittata or a quiche. frittata-quiche [lauren] let’s do a frittata. [lauren] using this leftover dressing and then we’re gonna thicken it [lauren] with maybe tofu or potato. [lauren] a little bit of arrowroot flour. [lauren] and then we’ll make a thick, batter and then i’ll bake it. [lauren] tofu smells fine. [lauren] so we’re making this up as we go, everyone. [lauren] i think the only way to really bake this is to add a flour [lauren] so i’m gonna add like arrowroot flour, [lauren] and then maybe like, chickpea flour? [lauren] which i know, people make omelettes out of [lauren] like, chickpea flour. [lauren] i use a high powered blender, i literally use it 8 times a day. [lauren] so, you should get one. [lauren] i turned my oven on cos i know we’re gonna bake these frittatas. [lauren] let’s start with one cup of this dressing. [lauren] it’s pretty cool, it’s already yellow, [lauren] because i put turmeric in the dressing. [lauren] oh my god, i thought it was tumeric, [lauren] but it’s tuRmeric. [lauren] and i spelt it wrong on the blog so did you know it was spelt [lauren] t-u-r-m-e-r-i-c? [lauren] i literally make spelling mistakes on the blog all the time [lauren] and it’s my biggest pet-peeve [lauren] and, so i’m constantly like, [lauren] proof reading my own blog like everyday [lauren] and i notice spelling mistakes. [lauren] i used to spell chilli, c-h-i-l-l-i [lauren] and then i realised it’s one l [lauren] oh, what pan am i going to put it in? *drops cooking utencils* [lauren] oh my god. [lauren] so do you think we should make a big frittata? [lauren] or i have mini ones we could make mini frittatas. [lauren] which means we might need more than this. [lauren] i’m thinking. so let’s do two cups of dressing. [lauren] or, one and a half. [lauren] cos we gotta thicken it, right? [lauren] i think we should take this tofu which is about, [lauren] half a cup of tofu, blended. [lauren] just crumble it up. [lauren] this is Vegg, it’s basically and egg free, um [lauren] cooking powder. it’s nutritional yeast but it’s mixed with um, [lauren] black sea salt [lauren] and some other things that make it smell [lauren] like eggs, like sulfur. [lauren] so i’m gonna use this but you could just also use nutritional yeast. [lauren] okay, and the same thing will happen. [lauren] you just, the black salt won’t be there but it’s not a big deal. [lauren] so i’m gonna do quarter- that’s a lot [lauren] quarter cup of Vegg, [lauren] let’s start with a quarter cup of chickpea flour. [lauren] ooh, it smells like eggs, ugh it stinks. [lauren] alright, i’m gonna use arrowroot flour, [lauren] you could use tapioca flour or you could use corn starch. [lauren] although i don’t really like corn starch. [lauren] it’s kind of too goopy [lauren] for the moment, let’s do one teaspoon of arrowroot flour. [lauren] let’s put some more pepper in this, [lauren] quarter teaspoon. [lauren] i’m gonna do half a teaspoon of salt. [lauren] i’m gonna put a little bit of cayenne. [lauren] almost like, not even like a quarter teaspoon, like an eighth of a teaspoon. [lauren] i’m gonna do half a teaspoon of dried basil, [lauren] half a teaspoon of dried parsley. [lauren] my blender’s over here so i’m just going to blend it. [lauren] it’s quite thick so i’m gonna add um, some veggie stock to it. [lauren] drizzle a little bit at a time. [lauren] that sounds bad but it’s okay. [lauren] let’s see if we’re on the right track. [lauren] it’s still very miso-y because the dressing is miso tahini. [lauren] i’m gonna put more of this, half a cup of veggie stock. [lauren] guys, i’m thinning it out even more. it’s so thick. [lauren] so now we’re at three quarters of a cup of stock. [lauren] also, there’s a lot in here so we have to cook it in something else. [lauren] adding all that liquid gave me too much volume [lauren] my worry is that this has nothing to like, [lauren] make it stick together and bake, [lauren] so i’m gonna add egg replacer powder which is basically [lauren] like baking powder. [lauren] so you just whisk the egg replacer powder with the water, [lauren] i probably should’ve just blended this but doesn’t matter. [lauren] see, now i think it’s too liquidy [lauren] now we’re gonna add more chickpea flour. [lauren] another quarter of a cup here. [lauren] of chickpea flour. [lauren] so when you use this egg replacer powder [lauren] or baking powder, [lauren] you need to bake immediately. [lauren] you can’t let it sit around [lauren] let’s cook down mushroom, onion, kale, everything’s that gonna go in the frittata. [lauren] and now i f–ked up cos this has to bake immediately [lauren] and it’s sitting here. [lauren] so it’s probably not gonna cook properly [lauren] anyway, this is how you make up a recipe, everyone. [lauren] you don’t know what the hell you’re doing. [lauren] hopefully you’re enjoying this. [lauren] i’m gonna chop up the mushrooms so they cook faster, [lauren] so it’s about a cup of finely chopped mushroom [lauren] that’s about a quarter cup of green onion, [lauren] i also have celery that we need to use up so we’re gonna use some of that. [lauren] kay we’ll do like half a cup of celery [lauren] and i also have all this kale so [lauren] we’re gonna cook up that. gonna wash it, take it off the stem, [lauren] we’re gonna sauté that down with a garlic clove, minced. [lauren] and little bit of oil and then that’s gonna go in our frittata mixture [lauren] this is cooked down, [lauren] okay, so then mix this around [lauren] okay, i change my mind cos look at how much frittata we have [lauren] we’re gonna cook it in a cast iron pan and serve from a cast iron pan. [lauren] so now i’m gonna butter the cast iron pan [lauren] and i realised i have leftover daiya mozzarella [lauren] so we’re gonna put that on top. [lauren] the only kind of pan you can really put in the oven and bake [lauren] is a cast iron. [lauren] don’t do this with like your non-stick, shitty pan. [lauren] so let’s put this in the pan, [lauren] spread it out evenly like a cake [lauren] and then let’s put some daiya on the top, [lauren] i don’t know how much that was guys, [lauren] like, half a cup? [lauren] so that’s at 375F right now, [lauren] let’s pray to the food gods that this all works. [lauren] i thought maybe we should just put some colour on it so [lauren] i had a little piece of tomato in the fridge [lauren] which i’m chopping up into little pieces, [lauren] and some cilantro so we’ll just sprinkle that on the top, [lauren] before we serve it to [lauren] nobody, cos there’s nobody here/ [lauren] okay, so the ultimate test is cutting into the frittata [lauren] it looks done on the outside, [lauren] so this has been baking for way too long and [lauren] it’s still pretty soft inside, it’s not my favourite texture, [lauren] it looks amazing. [lauren] and it tastes pretty good so i would say for a first attempt, [lauren] it’s not bad, i can improve upon it though [lauren] and that’s a whole point with these RECIPE?! videos [lauren] is that we don’t really know what the outcome’s going to be. [lauren] i hope that it ends out being perfect [lauren] but it doesn’t always so [lauren] here’s the thing, i’ve done a couple of these RECIPE?! videos before [lauren] i think this is the third one so i think you should just tell me [lauren] do you like this format? [lauren] does it inspire you to cook and try things in the kitchen? [lauren] or you’re more like [lauren] “hey, biach just wasted my time watching this, and i don’t even get a good recipe out of it” [lauren] so please leave comments below, [lauren] and we post on hot for food blog’s youtube channel every wednesday, [lauren] um, soo we would love your feedback [lauren] and subscribe for more. [lauren] and i guess we’ll see you next week! [lauren] i’m still gonna eat this.

About the Author: Michael Flood


  1. New subbie here & Im binge watching- Im not much of a cook ( have never been fond of it) but these inspire me to just jump in with cooking- Love that you use left over things from the fridge.

  2. I love this series. I ended up getting my butt up & made some vegan chilli fries and they were soooooo goooood.

    Oh, excuse me. *Chili. πŸ˜‰

  3. Lauren you could probably make videos about paint drying and I'd still make time to watch it. Your personality on camera is very entertaining!

  4. Definitely continue these RECIPE!? videos! They are some of the most inspiring cooking videos I've ever watched, honestly. I love your entire thought process in creating a dish. It makes me want to learn how these ingredients work (arrow root flour, chickpea flour, egg replacer, etc) so that I can experiment in the kitchen. You've made me less afraid to stray from my comfort zone (following recipes to the letter).

  5. I like this format. It is the way I usually cook! But… I don't like your bangs.Β I love when yourΒ bangs are out of your eyes. You are a cute girl.Β I like to see your smile and brows. Totally of subject. Sorry. Anyway, keepΒ up the great work. You and your husband are the best. My favorite YouTube channel ever!

  6. this video scared me. It was like watching a mad scientist at work. what's the ultimate fix for getting it to have a better texture?

  7. I do like your recipes. But I have listened to the same irritating, repetitive music for the last 4 videos. Really, not very creative with the music choices.

  8. love these videos. They give me ideas on how to use up the leftovers that I have hanging out in my own fridge. so glad I found you guys!!

  9. No, never stop making these RECIPE?! videos. They are possibly my favorite series and the most inspiring. Your process of developing a dish is fascinating to me. I love how you just make up a complex recipe on the spot because this used to absolutely terrify me. You have really encouraged me to start experimenting more in the kitchen. Thank you!

  10. I absolutely Love this series!! You give me such courage to trust my "cooking instincts"! I love having the confidence to go off the map and try new things.
    Also, you're so wonderful and down to earth, it makes me feel like your my magical vegan cooking friend!
    Keep it Hot!

  11. watching this series has actually made me a total pro at using up leftovers and stuff in my fridge that's about to go bad. I used to just toss that stuff in the garbage but now it's a vehicle for creativity!! πŸ™‚

  12. Totally obsessed with your videos! P.S. Chilli is spelt with 2 Ls where I'm from πŸ™‚ Australia- British spelling πŸ™‚

  13. I don't know if you've perfected this yet but I had the most amazing Spanish tortilla at a cookery course I went to last weekend, also in the RECIPE?! style and just using chickpea flour. So simple but so delicious.

  14. I have started using A LOT of your recipes and I am OBSESSED with your channel/blog! I can't wait to make the your nachos and your cauliflower buffalo wings for the Superbowl! Thanks for being you, you're a true inspiration for me πŸ™‚

  15. Also, I love the format of these videos! So interesting to see your thought process while cooking; it definitely helps me think while I'm in the kitchen. I find myself thinking, "what would Lauren do with these ingredients…?"

  16. LOVE YOUR CHANNEL!!! I'm new to cooking in general. Just made mushroom tacos with avocado, sprouted rice and quinoa, and mango/tomato salsa tonight. Ah, and I'm not kidding about the "new to cooking" part. I am dealing with slight health issues that have forced me to change my diet. Lactose and gluten free.

  17. YES YES YES. These are probably my favorite videos!!!! I have gotten so much inspiration to go crazy in the kitchen. PLEASE DO THESE MORE OFTEN πŸ’•πŸ’•πŸ’•πŸ’•πŸ„πŸŒπŸ πŸŽπŸ‘πŸ’πŸπŸŠπŸ‹πŸπŸ‘πŸˆπŸ’πŸ‰πŸ“πŸπŸ‡πŸ…πŸžπŸŸπŸ­

  18. I'm a vegetarian trying to get more into veganism. I try to cook vegan as much as I can but am very new to all the recipes that are more commonly used in vegan cooking. Your Recipe?! Series really inspires me to go scoop these ingredients from my local "store where you find these crazy things" and dive right into using them. It has also inspired me to go out and actively find vegans in my area to connect and cook with. I just found your channel today, so, well done.

  19. I love your thought processes about ingredients during these videos! Makes me want to learn more about my "inner cook" lol.

  20. I LOLed when all the pans fell out and Lauren yelled. hahaha! I get stressed when that happens to me but it is funny when other people drop everything…hehe.

  21. Argh, chilli is with double l's. Please, don't bastardise the spelling like the Americans do! Love you both!

  22. Love these videos. Personally I don't use recipes as such, I just go with ideas and whats in the Kitchen. So this works for me X

  23. definitely inspiring seeing the thought process. don't really get to see this side of cooking very much and gives the chance for the viewer to think what they would do in thier kitchen in that situation

  24. Recipe?! is great! Have you been thinking of letting your Subscribers send you some vegan products from all over the world? I'd love you to try something from Poland or the UK! πŸ™‚

  25. I absolutely love these!! It does give me inspiration to just get in my kitchen pull out my leftovers and fucking create something magical lol. And it also gives me ideas of what can go with what. Love these!

  26. i will edmit i eat meats but watching these videos is making me want to go veagon because the food looks sooo good. πŸ™‚

  27. I love to cook. Didn't really like your channel at first, but now I'm hooked. You are awesome, love your videos, and so glad you don't make that cliche, eyes closed, this dish takes me to heaven taste face. More recipe?!'s please

  28. Do you think if you layered potato slicesΒ with this mixture it could be like a spanish omlette (tortilla)? I had a vegan tortilla when I was in Spain and now I want to recreate it πŸ™‚

  29. Great vid/format! Some feed back tho, if you could share your idea how to fix said imperfect texture as you do taste. Vegan texture is hard to find

  30. I love these videos! You are so entertaining! Love getting the tips how certain ingredients work in recipes and getting motivated to try something creative and New πŸ™‚

  31. I love these "Recipe?!" videos πŸ˜‚ and I find them really inspiring and helpful considering I'm going plant based and I'm also learning to cook more. These are also really helpful because it kind of shows me what goes together, how to do my own sauces, and just be able to randomly whip up something in general 😊

  32. I think you're such an inspiration and I love how you make it up with what you have because I do think when you cook vegan you end up having a shitton of veggies, grains, etc and you just have to go for it. I love these experimental videos I think they're so inspiring. I cook all the time and have learned how to embellish, tweak, etc to what I have or what I like and I think you're the best bc you give inspiration and then I just roll with it. Rant over. Thanks for being awesome.

  33. I love the concept of these videos even when it doesn't work out perfectly. I like witnessing the creative process πŸ™‚

  34. Like, your pet peeve is, like, misspellings, but, like, you don't have a problem with, like, English usage? (Please like this comment.)

  35. I know this is an older video, but your hair looks really nice. Love your videos. Not trying this recipe, too risky πŸ˜‰

  36. Rewatching some of your order videos. Recipe?? Is by far the best and unique format out there! Authenticity at it's best, keep up the good work Lauren!!

  37. OMG…this just popped up in my rec feed! Guess YouTube was feeling old school today. P.S. Your hair is awesome in this vid

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