Full of delectable, robust flavors, this Vegan Breakfast Skillet recipe by Make It Dairy Free is a must try. Not only is it ridiculously delicious, but it’s totally customizable. Whether you make it for breakfast on-the-go, weekend brunch or to pop into a burrito once you try it, you won’t be able to live without it.
Ingredients
- 1/4 cup vegan butter (can sub for coconut oil)
- 4 potatoes (yukon or russet work best)
- 1/2 red pepper
- 1/2 green pepper
- 1/2 yellow pepper
- 1/2 orange pepper
- 1/2 sweet onion
- 1/2 cup baby bella mushrooms, optional
- 1 tsp pepper
- 1/4 tsp salt
- 1 1/2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 lb Optional: Vegan Sausage
For Vegan Egg Scramble (Can sub for Just Egg or Another Vegan Egg Product)
- 1 block extra firm tofu
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- 1/4 tsp kala namak (black salt)
- 1 cup spinach, optional
- 2 tbsp maple syrup
- Optional: Vegan Cheese
- Sides/Toppings: Cilantro, Salsa, Sliced or Mashed avocado, Ketchup
Instructions
- Cut potatoes to be an equal size of each other. Soak in water for 30 minutes.
- While soaking, cut up the peppers and onions. You can leave large or dice, but try to ensure they are the same same roughly.
- Dice the mushrooms if adding.
- Once the potatoes have soaked for 30 minutes, drain throughly. Pat dry with a towel.
- Over medium high heat, melt coconut oil in a large skillet.
- Add the potatoes in a single layer. Depending on the size of skillet this may need done in batches. DO NOT overcrowd the potatoes or they will stick.
- Cook for 2 minutes – DO NOT TOUCH FOR 2 MINUTES! Flip, cook another 2 minutes. Stir again, cook 2 more minutes. (Do this a total of 10 minutes)
- Reduce heat to medium low. Add in peppers and onions. Stir together.
- If adding sausage and want it crumbled, add it in at this point by breaking off small pieces and adding it in. Cook 4 minutes.
- Add in all your seasonings (salt, pepper, Italian seasoning and garlic powder) and stir to combine
- If you are adding egg product, do it here.Slide the mixture to one side of your skillet, add the crumbled tofu to the empty side along with your turmeric, kala namak and pepper on top of the tofu.
- Scramble together until all the tofu is yellow in color. Let cook for 1 more minute.
- Combine both sides together.
- Add in the spinach and mushrooms and cook for 2 minutes.
- Drizzle maple syrup and cook until spinach has wilted.
- Top with vegan cheese if desired.
- *If you want sausage patties instead of crumbled, you can remove the skillet potatoes recipe from the skillet and place on a serving dish. Add the sausage patties to the skillet and cook according to directions.
- Serve with a side of sliced or mashed avocado. Top with cilantro or a side of salsa if desired. Or ketchup.
Have you tried this vegan breakfast skillet recipe? Did you customize it? What did you add?
