Vegan Potato Frittata [Breakfast Casserole]
User Reviews
5
Vegan Potato Frittata [Breakfast Casserole]
Description
The Vegan Potato Frittata starts with cooking shredded potatoes until tender, then adding diced onions to soften. A blended mixture of silken tofu, garlic, Dijon mustard, turmeric, paprika, nutritional yeast, and a cornstarch slurry acts as the binding and flavoring agent, replacing eggs. This mixture is combined with the potato-onion base and chopped spinach, then spread into a baking dish and topped with sliced tomatoes before baking for an hour at 400 degrees Fahrenheit.
This method yields a casserole with a gently firm texture and subtle earthy and spicy notes from the turmeric and paprika. The nutritional yeast adds depth while the tofu provides creaminess without dairy. The topping tomato slices offer freshness and color contrast.
Suitable for a hearty breakfast or brunch, the frittata can be served warm and benefits from resting for 10 minutes after baking to set further. It also lends itself well to customization by adding other vegetables or using leftovers. For smaller portions, the mixture can be baked as mini frittatas in muffin pans with adjusted baking times.
Ingredients
- 4 potato shredded, medium gold
- 2 cups of water
- 1 yellow onion diced
- 12 ounces silken tofu
- 5 garlic cloves
- 1 ¼ teaspoons Dijon mustard
- ¾ teaspoon Turmeric
- ¾ teaspoon paprika
- 1 ¼ teaspoons salt
- 2 Tablespoons nutritional yeast
- 1 Tablespoon cornstarch mixed with 2 Tablespoons water
- 2 handfuls spinach chopped
- tomato slices; or cherry tomato halves
Instructions
- Preheat the oven to 400 degrees F.
- Cook shredded potatoes in a pan with water until they soften. Then add diced onion and cook until translucent.
- Add the silken tofu, garlic, mustard, turmeric, paprika, salt, nutritional yeast, and cornstarch into a food processor or blender and process until mostly smooth.
- Mix into potatoes then spread into a baking dish adding chopped spinach. Top with tomato slices.
- Bake for 1 hour and serve hot.
Notes
- Feel free to add any vegetables you have on hand to vary colors and textures.
- The recipe allows creative fillings, including pre-cooked leftovers, to customize each bake.
- Let the frittata cool for about 10 minutes after baking to help it set properly.
- For bite-sized versions, divide the mixture into muffin tins and shorten the baking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 519mg | 22% |
| Potassium | 746mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1102IU | 22% |
| Vitamin C | 28mg | 31% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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