Vegan Breakfast Skillet

4.88 from 8 votes

This delicious vegan breakfast skillet recipe is the perfect option for a filling and delicious skillet potatoes recipe. Whether you are going to a brunch or wanting a quick breakfast skillet at your house, this will be a hit!

Prep Time35

Cook Time20

Total Time55

Course: Breakfast, brunch

Cuisine: American

Servings: people

Calories: 200kcal

Author: Andrew Bernard

Ingredients

¼ cup vegan butter (can sub for coconut oil)
4 potatoes (yukon or russet work best)
½ red pepper
½ green pepper
½ yellow pepper
½ orange pepper
½ sweet onion
½ cup baby bella mushrooms, optional
1 teaspoon pepper
¼ teaspoon salt
1 ½ teaspoon Italian seasoning
1 tsp garlic powder
½ lb Optional: Vegan Sausage

For Vegan Egg Scramble (Can sub for Just Egg or Another Vegan Egg Product)

1 block extra firm tofu
½ teaspoon black pepper
¼ teaspoon turmeric
¼ teaspoon kala namak (black salt)
1 cup spinach, optional
2 tablespoon 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.

Video

Notes

*Please see post for cooking tips and options to customize.

*See post for Top 8 Allergen Free Information.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. It does not include optional ingredients like vegan egg or sausage or toppings.

Nutrition