Cooked - Vegan Potato Frittata [breakfast Casserole]

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Vegan Potato Frittata [breakfast Casserole]

6.0

4 medium gold potatoes, (shredded)

2 cups of water

1 yellow onion (diced)

12 ounces of silken tofu

5 garlic cloves

1 ¼ teaspoons of Dijon mustard

¾ teaspoon of turmeric

¾ teaspoon of paprika

1 ¼ teaspoons of salt

2 Tablespoons of nutritional yeast

1 Tablespoon of cornstarch mixed with 2 Tablespoons water

2 handfuls of spinach, (chopped)

Tomato slices or cherry tomato halves

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.

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🥘Casserole

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 111 weeks ago

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