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Potato Shallot Frittata by Dreena Burton www.plantpoweredkitchen.com #vegan

Potato Shallot Frittata

This might better be named ‘Frit-not-ta’, since this quiche-like dish contains no eggs, yet has a great texture from the cashews and tofu. The oat bran topping lends a slight crunchy texture.
Course Breakfast, brunch, lunch


For sauté:

  • 1-2 tbsp water
  • ¾ cup shallots chopped
  • 2 cups red or Yukon gold potato cut in small cubes (peeling optional)
  • ¼ tsp sea salt Pinch black pepper
  • 1 - 1 1/4 cups combination of red yellow, or orange bell pepper, chopped

Base mix:

  • ½ cup raw cashews
  • 3/4 cup plain unsweetened non-dairy milk almond or soy preferred (+ another 1-2 tbsp to reserve)
  • 1 tbsp freshly squeezed lemon juice
  • 1 large clove garlic
  • 2 tsp brown rice miso or other mild miso
  • ½ tsp ground mustard
  • 1/2 tsp (little scant) sea salt
  • Freshly ground black pepper to taste
  • 1 12 oz / 350g pkg extra-firm tofu
  • 1/4 tsp dill seeds
  • ½ tsp agar powder
  • 2 tsp fresh thyme or oregano chopped


  • ¼ cup oat bran use gf certified for gluten-free option, or substitute gluten-free breadcrumbs
  • 1 tbsp nutritional yeast
  • Couple pinches sea salt


  • Preheat oven to 375. In a skillet over medium heat, add the water shallots, potatoes, sea salt and pepper. Cook, stirring occasionally, until potatoes are cooked through and golden, about 15-20 minutes (add a teaspoon or two of water if potatoes are sticking, to deglaze the pan). Add the bell pepper and cook through for another couple of minutes. Meanwhile, in a blender (see note), add the cashews, milk, lemon juice, garlic, miso, ground mustard, salt and pepper, tofu, dill seeds, and agar. Blend until smooth and creamy. Once vegetables are cooked, transfer to a bowl and stir in the tofu mixture (scrape out as much of the tofu batter as possible, and use another 1-2 tbsp of milk if needed to help loosen the mixture), as well as the fresh thyme/oregano. Transfer mixture to a lightly oiled glass pie plate (or other baking dish), and smooth out.  In a small bowl, combine the topping ingredients and sprinkle over top of fritatta.  Bake for 40 – 45 minutes, then set oven to broil and cook for another couple of minutes to crisp up the topping slightly. Remove from oven and let cool about 10-15 minutes, then cut in wedges or scoop portions to serve. Serves 4-6.


Note: I use a Blendtec for the pureeing, and so it easily and quickly smooths out the tofu along with the cashews and other ingredients. If you don’t have a Blendtec, you will need to first blend the cashews with the milk and lemon juice until smooth, using an immersion blender or standard blender. Then, add the tofu and remaining ingredients to the blender (or food processor, if having trouble smoothing with the blender) and blend until very smooth.