Vegan Kale and Potato Frittata is a brunch favorite inspired by 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.
My sister and I always spent Sunday afternoons at home, helping my mom in the kitchen and listening to my father yell at the television at the ever disappointing Lions. And 35 years later, I prepare food, and I listen to my husband do the exact same thing, at the still unfavorable Detroit Lions.
When we were little, my mom made omelets in the cast iron skillet when she wasn’t sick. My dad made them when she was unable to cook. And quickly, my sister picked up the rights of passage.
This recipe is a vegan version of an omelette filled with onions, red peppers, kale, potatoes and a variety of spices. The batter is egg-free of course, created from silken tofu and chickpea (garbanzo bean) flour. It is a beautiful accompaniment to many brunch and a hearty breakfast for your family.
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An Oil Free/No Fat Added /Gluten-Free Brunch Time Crowd Pleaser. Silken Tofu and Vegetables come together in this beautiful vegan frittata.
Ingredients
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
For the 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
Instructions
For the Batter:
- 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
Cooking the Filling:
- Pre-heat oven to 400 degrees
- While the oven pre-heats, using an iron skillet or any oven safe skillet, sauté onion, red pepper, and garlic until translucent
- Add potatoes and kale
- Cook until kale is wilted
- Add batter
- Cook 5 minutes on low in stovetop
- Now, cook an additional 15 minutes in a 400 degree oven by placing the cast iron skillet in the 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
- I also served with hot sauce on the side
