If you are the type of person that enjoys a hearty big breakfast, then this is the recipe for you. Loaded with veggies and filling potatoes, this Plant Based Vegan breakfast dish will keep you satisfied for hours.
Ingredients
1/2 cup low sodium vegetable broth
1 tsp cumin
1 tsp smoked paprika
1 tsp parsley flakes
1/2 tsp pepper
1/2 tsp thyme
4 russet potatoes
8 oz mushrooms
2 bell peppers of your choice
2 small zucchini
6 oz tempeh
1 cup low sodium vegetable broth
1 tsp onion powder
1 Tbsp Braggs liquid aminos or low sodium soy sauce
1/2 tsp pepper
1 tsp smoked paprika
Instructions
- Preheat oven to 400°.
- Line 2 baking sheets with parchment paper.
- Cut potatoes, peppers, zucchini and mushrooms into bite sized pieces or cubes.
- Mix the broth, cumin, smoked paprika, parsley flakes, pepper and thyme in a large mixing bowl.
- Place the potatoes into the bowl and stir until well coated.
- Scoop potatoes out onto one of the baking sheets and spread evenly, leaving liquid in the bowl.
- Place the mushrooms, zucchini and peppers in the bowl with the remaining liquid and stir.
- Pour peppers, zucchini and mushrooms onto baking sheet and spread out evenly.
- Bake potatoes and pepper and mushrooms for 30 minutes.
- Place the diced tempeh into a large frying pan along with the 1 cup vegetable broth, onion powder, Braggs, pepper and smoked paprika and cook on medium high for 5 minutes.
- Once potatoes, mushrooms, zucchini and peppers are done, add them to the tempeh mixture and cook for 5 minutes.
17 comments
I just made this tonight, and it is REALLY good!! This is similar to a recipe I use that calls for steaming the veggies, but this is so much easier!! There are far fewer pots and pans to clean up. I followed Jill’s recipe exactly with no substitutions. The only thing I did differently was that I added caramelized onions at the end and then topped it all off with chopped avocado. I bet it would be good to add chopped fresh tomatoes when baking the veggies. Thank you, Jill!!
This looks like a yummy recipe but you have broth listed twice in the ingredients. How would the second portion of broth be used?
Sorry, I just saw how it’s used
The second listing of the broth is for cooking the tempeh.
I suppose the zucchini goes in with the other veggies in the oven.?
Yes, sorry, it was an editing mistake. We corrected it so yes, the zucchini goes in with the peppers and mushrooms =)
Thanks for another great recipe. I made this yesterday and it was very good. However, I do not see the zucchini or the parsley flakes listed in the instructions. How are they used?
I just made this for lunch and it is amazing. The spices were perfect. I will make this many more times and probably experiment with other vegetables too! I’m always looking for a way to get mushrooms in our meals more often so this one helps a lot! 🖤
Great recipe! It’s a keeper. Next time I’ll also roast the tempeh in the oven to add texture and flavor. Thanks Jill
Jill, may I ask you where you bought those fruit and vegetable baskets and your skillet?
Thank you!
Hi Anna,
Here is a link to the fruit baskets and the skillet that I have
https://amzn.to/2OkW0K7
https://amzn.to/2C6elrP
Hi, Jill! Your baskets don’t seem to have those chalk labels. I really love the ones you have! I wonder why the ones on amazon have them. Is it a new version?
Jill, you are using a stainless pan in this video, may I ask you what is the bran name of the pan? Thank you!
Hi Anna,
I just took the chalk labels off of mine. My pans are from an All Clad set.
Are tempeh and tofu interchangeable?
It depends on the recipe.Tempeh has a much stronger flavor. For this recipe either will work.
This recipe is amazing and so easy to make! Love how we had left overs too! Thank you Jill!
I’ve made this dish twice since I saw you make it. My husband and I love it! The hard part is getting ahold of tempeh around our small, northern Wisconsin town. Thank you for sharing all this goodness, and helping us toward a whole food plant based lifestyle!