Vegan Spinach, Artichoke & Red Potato Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium red potato, thinly sliced2 12.3 oz packages firm silken tofu1/4 cup nutritional yeast1/4 cup cornstarch1 tsp kala namak*1 tsp vegan Worcestershire sauce1/4 tsp ground turmeric1/8 - 1/4 tsp ground cayenne1 Tbsp Dijon mustard1/4 cup sundried tomatoes, finely chopped1 14-oz can artichoke hearts, quartered1 pasilla chile pepper, finely chopped1 Tbsp Italian seasoning**1/4 cup fresh parsley, minced5 - 6 oz oz pkg baby spinach, chopped
Preheat oven to 375. Grease an 8"x8" glass baking dish and layer the potato slices on the bottom. Spray potatoes lightly with high-heat cooking spray. Let bake for 20 minutes while you prepare the rest of the ingredients. When done, remove from oven and let cool on a wire rack. Sprinkle sundried tomatoes on top of potato slices.
Into a food processor with S blade or a blender, add the tofu, nutritional yeast, cornstarch, kala namak, Worcestershire sauce, turmeric, cayenne, and mustard and process until smooth, scraping the sides with a spatula as needed. Place tofu mixture into a large mixing bowl and mix in the rest of the ingredients. Spread mixture into the baking dish, on top of the sliced potatoes and sundried tomatoes. Bake for 45 minutes, until golden on top and cooked all the way through. Enjoy!
Serving Size: Makes 6 servings
Into a food processor with S blade or a blender, add the tofu, nutritional yeast, cornstarch, kala namak, Worcestershire sauce, turmeric, cayenne, and mustard and process until smooth, scraping the sides with a spatula as needed. Place tofu mixture into a large mixing bowl and mix in the rest of the ingredients. Spread mixture into the baking dish, on top of the sliced potatoes and sundried tomatoes. Bake for 45 minutes, until golden on top and cooked all the way through. Enjoy!
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 197.2
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 898.9 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 4.6 g
- Protein: 13.5 g
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