Vegan Spinach, Artichoke & Red Potato Frittata
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegan Spinach, Artichoke & Red Potato Frittata calories by ingredient
Introduction
Who knew one could make a delicious, nutritious vegan frittata that even carnivores will like? Cray cray, I know, but it's true. Who knew one could make a delicious, nutritious vegan frittata that even carnivores will like? Cray cray, I know, but it's true.Number of Servings: 6
Ingredients
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1 medium red potato, thinly sliced
2 12.3 oz packages firm silken tofu
1/4 cup nutritional yeast
1/4 cup cornstarch
1 tsp kala namak*
1 tsp vegan Worcestershire sauce
1/4 tsp ground turmeric
1/8 - 1/4 tsp ground cayenne
1 Tbsp Dijon mustard
1/4 cup sundried tomatoes, finely chopped
1 14-oz can artichoke hearts, quartered
1 pasilla chile pepper, finely chopped
1 Tbsp Italian seasoning**
1/4 cup fresh parsley, minced
5 - 6 oz oz pkg baby spinach, chopped
Tips
*You can find kala namak (aka black salt, even though it's pink in color) at Indian grocery stores or online. It provides an eggy flavor due to its sulphur content.
**Use 1/4 cup fresh, finely minced herbs, if available.
Directions
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!
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!