Vegan Potato and Kale Frittata
An Oil Free/No Fat Added /Gluten-Free Brunch Time Crowd Pleaser

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Vegan Potato and Kale Frittata

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Ingredients

Adjust Servings:
For the Batter
12.3 ounces Silken Tofu
3 cloves, minced Garlic
2 Tablespoons Nutritional Yeast
1 teaspoon Garlic Salt
1/2 teaspoon Turmeric
1/2 cup Chickpea Flour
1 Tablespoon Arrow Root Powder or Corn Starch
Filling
1 medium, diced White Onion
1 small, diced Red Pepper
2 cloves, minced Garlic
1 cup, chopped Kale
1 medium, chopped Yukon Gold Potato
1 teaspoon Cumin
1 1/2 teaspoons Chili Powder
1 1/2 teaspoons Paprika
1 juiced Lime
1/2 teaspoon Turmeric
1 teaspoon Garlic Salt
1 teaspoon Pepper

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Cuisine:

Silken Tofu and Vegetables come together in this beautiful vegan frittata

  • 40 minutes
  • Serves 2
  • Medium

Ingredients

  • For the Batter

  • Filling

Directions

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This brunch favorite is inspired my love for late Sunday brunch and my memories of Sundays while growing up. I learned early Sundays were for enjoying family, football and good food. We always spent the afternoons at home, helping my mom in the kitchen and listening to my father yell at the television set at the ever disappointing Lions. And 35 years later, I prepare food, and I watch my husband do the exact same yelling at the still unfavorable Detroit Lions.

As a child,  my mom made omelets in her cast iron skillet, and she quickly tight my sister and I the rights of passage.

This vegan version of an omelette filled with onions, red peppers, kales, potatoes and a variety of spices, reminds me of Sundays at home. The batter, created from silken tofu and chick pea (garbanzo bean) flour, is gluten free and oil free. It is a beautiful accompaniment to many brunch and a hearty breakfast for your family.

Steps

1
Done

For the Batter

Pre-heat oven to 400 degrees
Combine the tofu, garlic, nutritional yeast, alt, and turmeric in a high-speed blender
Add chickpea flour and arrowroot powder to the blender
Mix for 20 seconds until fully mixed
Set aside

2
Done

For the Filling

Using an iron skillet or any oven safe skillet, sauté onion, red pepper, and garlic until translusent
Add potatoes and kale
Cook until kale is wilted

3
Done

Bake at 400 degrees

Add batter
Cook 5 minutes on low in stovetop
Cook an additional 15 minutes in a 400 degree oven
Remove from oven; using a spatula loosen frittatta around circumference of pan
Turn over on top the plate
Serve with toast, fruit or any side dish you wish
We also served with hot sauce on the side

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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