Hash Brown-Crusted Frittata from Vegan Yack Attack’s New Cookbook: Plant-Based Meal Prep
Frittata, Italian omelet, or even cousin-to-the-quiche… Whatever you call this babe, one adjective rings through: damn delicious. This hash brown-crusted frittata is from the one and only Jackie Sobon from Vegan Yack Attack, so you know it’s gonna be amazing. Celebrate the release of her newest cookbook with me (and this recipe!).
The Vegan Hash Brown-Crusted Frittata Recipe to Make Your Breakfast Dreams Come True
I first want to give thanks to Jackie Sobon and Fair Winds Press for getting me a copy of the new cookbook. I’ve been dreaming of recreating one of your masterpieces!
One of the first recipes that caught my attention as I excitedly flipped through?
This vegan hash brown-crusted frittata.
Here’s the low-down:
- I’ve never had a frittata (omg guys, I know)
- I’m certain I’ve never seen such a delectable-looking frittata, and (most importantly)
- This guy has a crispy hash brown crust as the base.
What could be better!?
Let’s Dish: Vegan Yack Attacks Newest (Read: Third) Cookbook: Plant-Based Meal Prep
I know what you’re thinking: “It’s a vegan cookbook about meal prep… What’s there more to talk about?”
First: Get the idea out of your head that this is an “average cookbook”.
This, ladies and gents, is a plethora of ideas, inspiration, and detailed how-to’s.
What do I mean?
Here’s a quick breakdown of the cookbook’s contents:
Part 1: Making Meal Prepping Easy
Starting the book off is everything you’ll need to make your life easier in the world of meal-prepping.
Including:
- Organizational tips,
- Meal-Prep Equipment, and
- Helpful Ingredients
I can’t believe how thorough these foundational basics are. Someone brand new to vegan meal prep would feel set up for success after reading through.
Part 2: Weekly Meal Prep for One
This is where the book gets juicy (no pun intended).
Starting here, you’ll find:
- Weekly Menus (6, to be exact),
- Shopping Lists (broken down by department!), and
- Guidelines for Prepping
Hallelujah!
Part 3: Mix and Match for All!
Meal prepping for more than one person? Part 3 of the cookbook has you covered!
In this section, you’ll find a wider variety of food and a much more detailed prep day. (Coined as “Day Zero”)
Thankfully each menu is broken down into digestible (get it?) sections:
- Required Equipment,
- What We’ll Be Making,
- Detailed Instructions, and
- Daily follow-up tasks
Recipes Galore
Where most cookbooks would simpy end, Plant-Based Meal Prep still has 8 more chapters of absolutely jaw-dropping recipes.
We’re talkin’:
- Beautiful Breakfasts,
- Bunches of Lunches,
- Array of Entrees,
- Higher-Protein Meals,
- Sheet Pan, Instant Pot, and Freezer Meals,
- Kid-Friendly Foods,
- Snack Attack, and
- Sauces, Spreads, and More
But don’t let that make you think this cookbook is just a heap of random recipes… No, siree!
What Else Rocks about Vegan Yack Attack’s Plant-Based Meal Prep?
Jackie has gone through and meticulously organized each recipe with unique identifying labels.
Allergies, sensitivities, and general “don’t want to”s are all covered by this incredible cookbook. I can’t get enough of it!
These Labels Include (with my summaries):
What Are You waiting for? Pick up a Copy of Your Own on Amazon!
Click to Pin-It for Later!
Vegan Hash Brown-Crusted Frittata from Vegan Yack Attack’s Plant-Based Meal Prep Cookbook
Ingredients
- 1 Tablespoon 15 ml sunflower oil, divided
- 8 ounces 225 g frozen shredded potato hash browns
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper divided
- 2 cups 260 g sliced bell peppers, assorted colors
- 1 cup 110 g sliced yellow onion
- 1 cup 135 g chickpea flour
- 1/3 cup 30 g nutritional yeast
- 2 Tablespoons cornstarch
- 2 teaspoons kala namak Indian black salt
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground turmeric optional
- 14 ounces 425 ml hot vegetable broth
- 1, 15- oz 425 g can black beans, drained and rinsed
Instructions
- In a 9-inch (23 cm) cast iron skillet or oven-safe pan, heat 2 teaspoons of the oil over medium heat. Add the hash browns, pressing gently to flatten them into an even layer. Cook until there is some browning on the first side, about 6 minutes, sprinkling the salt and 1/8 teaspoon pepper over the top while they are cooking. Carefully flip the patty onto a plate and set aside. Preheat the oven to 375°F (190°C, or gas mark 5).
- Add the remaining 1 teaspoon oil to the skillet along with the bell peppers and onion, and cook, stirring occasionally, until the onions are nearly translucent, about 5 minutes, then remove from the pan and set aside. While the peppers and onions are cooking, whisk together the chickpea flour, nutritional yeast, cornstarch, kala namak, onion powder, baking powder, and turmeric, if using, in a large bowl. Pour the hot vegetable broth into the chickpea flour mixture and whisk until combined.
- Slide the hash brown patty, uncooked side down, back into the skillet, then top with black beans and pepper-onion mixture. Whisk the chickpea mixture to recombine (don’t worry about how thin it is) and pour it over the top. Place the skillet in the oven and bake for 33 to 35 minutes, or until the top is matte and slightly firm.
- Remove the skillet from the oven and let cool on a rack for 15 to 20 minutes before serving. If storing for later, wait 30 minutes before cutting the frittata into quarters. Transfer to 4 storage containers and store in the refrigerator for up to 7 days or in the freezer for up to 3 months (allow to defrost completely in the refrigerator before reheating).
Notes
Vegan Hash Brown-Crusted Frittata Process Photos:
