Description
This Potato Leek Vegan Frittata is a wholesome, plant-based dish featuring crispy pan-fried potatoes and leeks combined with a smooth tofu-based ‘egg’ mixture, baked to perfection. It’s a savory, protein-rich frittata ideal for breakfast, brunch, or a light dinner, offering a delightful blend of textures and flavors with the option to add fresh toppings like avocado and parsley.
Ingredients
Vegetables
- 2 tablespoons olive oil
- 3 medium russet potatoes, peeled and diced into 1/2 inch cubes
- 1 leek, chopped
- 1/3 cup chopped sun dried tomatoes in oil or dried
Egg mixture
- 14 ounce block firm tofu
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 1/2 cup unsweetened almond milk (or soy/coconut/cashew)
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried turmeric
- 3/4 teaspoon salt
- few shakes black pepper
For serving, optional
- Sliced avocado
- Fresh chopped parsley
- Sliced tomatoes
- Arugula
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata.
- Prepare the vegetables: Heat olive oil in a large cast iron skillet or another oven-safe pan over medium heat. Add the diced potatoes, season lightly with salt and pepper, and pan fry for about 5 minutes, stirring often. Then add the chopped leeks and continue cooking for approximately 5 more minutes until the potatoes are fork-tender. Remove from heat and stir in the sun-dried tomatoes.
- Blend the “egg” mixture: In a food processor or blender, combine the drained firm tofu, nutritional yeast, cornstarch, unsweetened almond milk, onion powder, dried turmeric, salt, and black pepper. Blend until the mixture is completely smooth and creamy, creating a tofu-based egg substitute.
- Combine and bake: Pour the blended egg mixture evenly over the cooked vegetables in the skillet. Place the skillet in the preheated oven and bake for 35 minutes, or until the top is set and firm to the touch.
- Serve: Remove the frittata from the oven, slice it into portions, and serve warm with optional toppings such as sliced avocado, fresh parsley, sliced tomatoes, and arugula. Store leftovers in the refrigerator for 3-4 days and reheat before serving.
Notes
- You can substitute russet potatoes with red or Yukon gold potatoes for different flavors and textures, or try other vegetables as per your preference.
- If you don’t have leeks, half a small red onion or 1/2 cup chopped green onions make great alternatives.
- As a variation, you can use JUST Egg by whisking one bottle with 2 tablespoons flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt or black salt, then pouring over the vegetables and baking for 35-45 minutes until fully set.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
