Vegan Kookoo Sibzamini is a plant-based recipe for a Persian potato frittata using JUST Egg as the egg replacer. Enjoy for lunch, dinner, or snack.
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Why You’ll Love Vegan Kookoo Sibzamini
- KooKoo Sibzamini is a Persian dish traditionally made with eggs and potatoes and commonly eaten for lunch or a light dinner. Our version uses Just Egg, which is a mung bean egg replacer.
- “Sibzamini” refers to potato, and it literally translates to “apple of the earth” in Persian.
- My kids love to eat this for lunch with ketchup. I enjoy eating it Torshi (Persian pickled vegetables). My mom remembers eating KooKoo Sibzamini as a child with Persian rice and salad. This dish is versatile and can be enjoyed for lunch, dinner, or a snack.
Ingredients/Equipment Notes
To make this delicious Vegan Kookoo Sibzamini, you will need the following ingredients (full measurements are in the recipe card below):
- 5 medium Russet potatoes
- 1 tsp. turmeric
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. baking powder
- 1 bottle of Just Egg (egg replacer)
- 2 Tbsp. cooking oil
You will also need the following equipment:
- A large non-stick frying pan
How to Make the Best Vegan Kookoo Sibzamini
- Wash, peel and chop the potatoes into 4 quarters. Place in pot filled with water. Cover and cook on high heat for 20-25 minutes until potatoes are cooked and tender.
- Once the potatoes are cooked, drain the pot, rinse the potatoes under cold water and let the potatoes cool down for 10 minutes.
- Mash the cooled down potato with a potato masher in a large bowl.
- Add turmeric, salt, pepper, baking powder, and garlic powder to the potatoes. Mix the ingredients until well blended.
- Shake the bottle of Just Egg well and add to the mixture. Mix together ingredients until well blended.
- Add the cooking oil to a large, non-stick pan on medium heat. Important: Wait 1 minute for the oil to heat.
- Add the mixture to the pan and spread out evenly.
- Cover and cook on medium/low for about 15 minutes until the mixture is firm.
- Cut the mixture into 4 quadrants. When firm, flip over each quadrant. Continue to cook (uncovered) another 10 minutes until cooked throughout.
How to Serve Kookoo Sibzamini
KooKoo Sibzamini is delicious on its own, but I have seen it eaten with Persian rice. I enjoy it with Torshi (Persian pickled vegetables), and my kids love it with ketchup! This is now our 4th recipe using Just Egg. See also our recipes for:
Recipe Tips
– Be sure to let the pan heat before adding the mixture to cook.
Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!
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Vegan KooKoo Sibzamini
- Total Time: 30 minutes
- Yield: 4 people 1x
- Diet: Vegan
Description
A vegan Persian potato frittata
Ingredients
- 5 medium Russet potatoes
- 1 tsp. turmeric
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. baking powder
- 1 bottle of Just Egg (egg replacer)
- 2 Tbsp. cooking oil
Instructions
- Wash, peel and chop the potatoes into 4 quarters. Place in pot filled with water. Cover and cook on high heat for 20-25 minutes until potatoes are cooked and tender.
- Once the potatoes are cooked, drain the pot, rinse the potatoes under cold water and let the potatoes cool down for 10 minutes.
- Mash the cooled down potato with a potato masher in a large bowl.
- Add turmeric, salt, pepper, baking powder, and garlic powder to the potatoes. Mix the ingredients until well blended.
- Shake the bottle of Just Egg well and add to the mixture. Mix together ingredients until well blended.
- Add the cooking oil to a large, non-stick pan on medium heat. Important: Wait 1 minute for the oil to heat.
- Add the mixture to the pan and spread out evenly.
- Cover and cook on medium/low for about 15 minutes until the mixture is firm.
- Cut the mixture into 4 quadrants. When firm, flip over each quadrant. Continue to cook (uncovered) another 10 minutes until cooked throughout.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Iranian/Persian