Roasted Potato & Leek Vegan Frittata

Posted on by llbalanced
Roasted Potato & Leek Vegan Frittata
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    [post_date] => 2017-08-11 10:27:24
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    [post_title] => Roasted Potato & Leek Vegan Frittata
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08.11

I know...I'm sorry to some, the notion of a vegan frittata is a misnomer at best, a blasphemy at worst. I think the technically definition of a "frittata" requires eggs and milk and cheese.

But here's the thing; vegans or those who can't or won't eat eggs and/or milk and/or cheese deserve to enjoy the custardy savory goodness that is frittata! And "tofu breakfast cake" doesn't hold quite the same appeal.

So here we are, and I actually think you'll love this recipe, all labels and ingredients aside!

The key to any great "layered" recipe—quiche, frittata, casserole, bake, stew, soup etc.—is to address each component separately; ya know, give each a little TLC. Ideally, if you were to deconstruct a recipe, you'd be able to enjoy each layer separately. In this dish, taking the time to roast potatoes, soften aromatics and season the tofu mixture is invaluable. The end result is a rich, flavorful and satisfying breakfast, lunch or dinner. Leeks can be a touch intimidating, only because they require thorough washing and aren't as familiar as other veggies. But lemme tell you, they are glorious! Leeks sautéed in a touch of fat until tender divine, and they're full of fiber, antioxidants, Vitamin K (think strong bones and blood flow) and cancer-fighting compounds.

Also, if you are nervous about eating tofu, don't be! While I don't suggest eating it every day, I see no issue with incorporating organic, non GMO tofu into your diet a few times per month (the frequently at which I enjoy it). Barring any specific recommendations from your doctor, of course! High-quality tofu is a versatile and useful ingredient in dairy-free and/or vegan cooking, and it's a great source of plant protein.

P.S., feel free to use sweet potatoes instead of Yukon gold or another veggie instead of green peas; just make sure it's cooked beforehand if necessary.

Please tag me on Instagram if you give this recipe a try! @lauraleabalanced #llbalanced

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TOTAL TIME :
6servings
INGREDIENTS
  • 2 cups yukon gold potatoes, chopped into 1" pcs (approx 1 med/small potato)
  • 1 1/2 teaspoons sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup sweet yellow onion, diced into 1/2 " pcs (approx 1/2 med onion)
  • 4 cloves garlic, minced
  • 2 teaspoons avocado or coconut oil
  • 12 oz extra firm tofu
  • 2 teaspoons Dijon mustard
  • 1/4 cup canned full fat coconut milk (sub unsweetened almond milk)
  • 2 teaspoons mellow/white miso paste (optional)
  • 1/4 cup nutritional yeast
  • 1 teaspoon ground turmeric
  • 1 1/2 cups leeks, rinsed of dirt & drained, dark part if leaves & based removed & sliced into 1/2 inch thick ribbons (approx 1 leek)
  • 3/4 cup frozen green peas
DIRECTIONS
  1. Preheat oven to 415 degrees F and line a large baking sheet with nonstick parchment paper, as well as an 8x8 casserole dish with parchment paper.
  2. Dice potato, place on baking sheet and toss with 1/2 teaspoon sea salt & a pinch of black pepper (half of the 1/4 tsp). No oil needed! Roast potatoes until golden brown around the edges and easy to pierce with a knife but not mushy, around 25 minutes. Set aside to cool. Turn oven heat down to 350 degrees F.
  3. Chop leeks, onion and garlic. Heat a large sauté pan to medium heat and add oil, along with a splash of water. When the water has small bubbles, add leeks and onions. Cook, stirring every minutes or so, until softened and translucent—approximately 10 minutes. You can add small splashes of water as necessary to prevent burning/sticking.
  4. After 10 minutes, add minced garlic and cook, stirring constantly, another minute. Remove pan from heat and set aside to cool. In a food processor, combine tofu, mustard, milk, miso paste, nutritional yeast, turmeric, remaining teaspoon sea salt (I actually add another 1/2 teaspoon) and remaining pinch black pepper. Puree until completely smooth.
  5. Pour tofu mixture into a large mixing bowl. Add in roasted potatoes, leek/onion mixture and green peas. Stir until ingredients are evenly incorporated. Pour frittata mixture into your casserole dish. Spread in an even layer. Bake for 1 hour, or until top is golden brown and a toothpick comes out clean.
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