Potatoes à la Frost

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Ingredients (use vegan versions):


  • 3 large boiled potatoes, cubed (approximately 3/4″)
  • 3/4 cup diced onion
  • celery salt (to taste)
  • coarsely ground pepper
  • 1 tablespoon vegan Worcestershire sauce
  • dash Tabasco
  • dash oregano
  • 1 diced Tomato (optional)
  • 2 oz. vegan Swiss cheese, shredded
  • 4 oz. tofu
  • 1 1/2 tablespoon vegan sour cream
  • dash paprika
  • dash garlic powder (or to taste)

Directions:


Fry the potatoes and onion in butter-flavored cooking spray
or vegetable oil in a large skillet until browned, turning
frequently.


Meanwhile, mix together all of the other ingredients.
(Note: You may wish to add a quarter to a half cup of
soymilk. The mixture should be pourable.)


When potatoes and onion are sufficiently cooked, stir in
the remaining ingredients and cook until all is cooked
through and “set”.


Author’s Note: I have not personally made this using vegan
cheese, tofu, and sour cream. The lacto-ovo version
will “set” like an omelet or frittata.


Serves: 4


Preparation time: 30 minutes

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