Pesto & Potato Vegan Frittata Recipe
By Stephanie Dreyer
🔪Prep Time: 30 minutes
👩🍳Cook Time: 30 minutes
4 cups tightly packed fresh arugula
¼ cup walnuts
6 large cloves garlic, divided
juice of 1 1/2 lemons, divided
½ cup nutritional yeast, divided
½ tsp sea salt, divided (plus more to taste)
¼ cup + 1 Tbsp olive oil, divided
1 cup baby Dutch yellow potatoes (about 4-6), sliced in half
1 head lacinato kale, ribs removed and thinly sliced
1 14-oz package firm tofu
½ cup vegetable broth
¼ tsp turmeric
½ tsp garlic powder
zest of 1 lemon
1Preheat the oven to 400°F.
2Add the arugula, walnuts, 4 garlic cloves, juice of 1 lemon, ¼ cup nutritional yeast and ¼ teaspoon of salt to a food processor. Mix on high until a loose paste forms.
3Stream ¼ cup of olive oil into the processor a little at a time while the machine is running. Taste and adjust the flavor as needed, adding more salt, nutritional yeast or lemon juice.
4On a baking sheet lined with parchment paper or a silpat mat, toss the potatoes with 2 Tbsp of the pesto. Spread the potatoes out in a single layer and bake for 10 minutes.
5Meanwhile, in a cast iron skillet, add 1 tablespoon of olive oil and the remaining 2 cloves of garlic. Saute for 3 minutes and add the kale and a pinch of salt. Cook for 2 minutes until slightly wilted. Remove from the heat and set aside.
6In a food processor, combine the tofu, vegetable broth, the remaining ¼ cup of nutritional yeast, turmeric, garlic powder, juice of half a lemon, zest and ¼ teaspoon of salt. Puree until smooth.
7Reduce the oven to 350°F. Layer the potatoes in a single layer on top of the kale. Pour the frittata batter over the vegetables. Drizzle 2 tablespoons of the pesto on top and bake for 30 to 40 minutes until cooked through and golden at the edges.
8Remove the skillet from the oven and cut into wedges. Serve with the remaining pesto.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.