This protein-rich vegan frittata is made with a hash brown crust, black beans, peppers, and onion. It’s loaded with flavor, perfect for meal prep, and free from gluten, soy, nuts, and refined sugar.
Today’s recipe comes to us from Jackie Sobon’s latest cookbook Plant-Based Meal Prep. This beautiful hard-cover book is full of practical tips, colorful photos, and mouthwatering recipes. So before we get to the recipe for this Hashbrown-Crusted Frittata, I want to share a few things I’m loving about Vegan Yack Attack’s Plant-Based Meal Prep.
This might sound like an odd first thing to notice about a cookbook, but I LOVE the overall weight, size, and ease of handling this book. At around 170 pages, it’s comfortable to hold and flip through, and it even lies flat when open. As someone who enjoys reading cookbooks like novels (yep, while lying in bed at night), lighter, more compact books like this are so refreshing!
Jackie’s concise writing style is also perfect. When you think about it, meal prep is all about being efficient, right? Personally, I struggle with this, both in writing AND in weekly food prep, ha! So I think that’s one reason I admire and appreciate it so much. The beginning of the book provides tips for getting organized and started with meal planning, and Jackie manages to tell you everything you need to know in such a clear way.
The next section is written with beginners in mind and provides five meal plans, each one with several entrees plus snacks. I really like that Jackie intentionally kept these weekly plans simple so that newbies don’t feel overwhelmed.
The meal plans in the third section are geared more toward experienced home cooks who are tired of repeating the same meals over and over and are looking for new ideas. The recipes throughout the remainder of the book are mix-and-match, so you can really have fun trying new dishes each week.
Just some of the recipes I can’t wait to try (there are so many!):
One-Pot Dashi Soba
Kimchi Mac and Cheese
Sunflower Sour Cream
Spinach-Onion Sour Cream Dip
Lentil Walnut Sausage Crumbles
Springtime Sheetpan Polenta Pizza
Instant Pot Barbecue Soy Curl Sandwiches
Lemon-Rosemary Chickpea Pasta Casserole
How to Make this Hash Brown-Crusted Vegan Frittata
I love that the same pan is used for the different stages of cooking. This might not seem like the simplest recipe at first glance, but it’s actually pretty easy! Here’s a summary to help you get a feel for the process (be sure to scroll all the way down for the full recipe)…
- In a 9-inch oven-safe pan, cook the hash browns until just beginning to brown on the underside. Jackie calls for pressing the hash browns in one big patty, but if you have trouble keeping the hash browns together, don’t worry! It will all work out in the end.
- Slide the hash browns onto a plate, then cook the onion and peppers until the onion is nearly translucent, about 5 or 6 minutes. While they cook, whisk together the chickpea flour egg mixture.
- Now remove the onion and peppers from the pan, and slide the hash brown patty, uncooked side down, back into the pan. Now it’s time to assemble the frittata. Layer in the black beans and pepper-onion mixture. Pour the chickpea mixture over the top, and bake in a 375 degree preheated oven for 33 to 35 minutes.
Let the frittata stand for about 20 minutes before slicing and serving. Or if you’re storing it for later, wait 30 minutes before cutting it into four pieces. Then transfer to four storage containers and refrigerate.
With potatoes, beans, and veggies, this one-pan meal is totally satisfying. Serve it on a bed of fresh lettuce or with a side salad, and you’re all set!
I hope you enjoy this Hash Brown-Crusted Frittata! If you try it I would love for you to come back and leave a comment below with your feedback and a star rating.
And be sure to grab a copy of Vegan Yack Attack’s Plant-Based Meal Prep. I really think it will become an instant favorite, whether you’re planning meals for a family or just looking to make plant-based eating easier for yourself.
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Hash Brown-Crusted Frittata
- 1 Tablespoon sunflower oil, divided
- 8 ounces frozen shredded potato hash browns
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper, divided
- 2 cups sliced bell peppers, assorted colors I used one red and one yellow pepper.
- 1 cup sliced yellow onion
- 1 cup chickpea flour
- 1/3 cup nutritional yeast
- 2 Tablespoons corn starch
- 2 teaspoons Kala Namak (Indian black salt)
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground turmeric, optional
- 14 ounces hot vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup shredded vegan cheddar TIP: Jackie says she loves adding shredded cheddar to the top of the frittata before baking for an extra layer of flavor!
- Violife Just Like Parm, grated or shredded, to taste I didn't have any cheddar so I went with Parm and added it after cooking.
- 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 375oF (190oC, 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).