Vegan Breakfast Skillet

by Jill Dalton

Vegan Breakfast Skillet

Jill Dalton
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.
5 from 2 votes
Servings 4 people
Prep 15 minutes
Cook 35 minutes
Total 50 minutes

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  • Preheat oven to 400°F.
  • Line 2 baking sheets with parchment paper.
  • Cut potatoes, peppers, zucchini and mushrooms into bite sized pieces or cubes.
  • Mix 1/2 cup of 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.
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Nutrition info

Calories: 309kcalCarbohydrates: 54gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 30mgPotassium: 1671mgFiber: 7gSugar: 8gVitamin A: 2575IUVitamin C: 108mgCalcium: 109mgIron: 5mg

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Carolyn Wheeler June 28, 2020 - 12:09 am

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!!

Carol June 28, 2020 - 1:21 pm

This looks like a yummy recipe but you have broth listed twice in the ingredients. How would the second portion of broth be used?

Carol June 28, 2020 - 1:27 pm

Sorry, I just saw how it’s used

Jill Dalton June 29, 2020 - 5:02 pm

The second listing of the broth is for cooking the tempeh.

Car June 29, 2020 - 5:24 pm

I suppose the zucchini goes in with the other veggies in the oven.?

Jill Dalton June 30, 2020 - 6:40 pm

Yes, sorry, it was an editing mistake. We corrected it so yes, the zucchini goes in with the peppers and mushrooms =)

David E Wall June 30, 2020 - 10:15 am

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?

AJ June 30, 2020 - 4:46 pm

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! 🖤

Edie July 5, 2020 - 4:05 am

Great recipe! It’s a keeper. Next time I’ll also roast the tempeh in the oven to add texture and flavor. Thanks Jill

Anna July 11, 2020 - 9:55 am

Jill, may I ask you where you bought those fruit and vegetable baskets and your skillet?
Thank you!

Jill Dalton July 13, 2020 - 11:49 am

Hi Anna,
Here is a link to the fruit baskets and the skillet that I have

Anna July 19, 2020 - 10:50 pm

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!

Jill Dalton July 20, 2020 - 6:44 pm

Hi Anna,
I just took the chalk labels off of mine. My pans are from an All Clad set.

Kathy Sims September 8, 2020 - 1:37 pm

Are tempeh and tofu interchangeable?

Jill Dalton September 9, 2020 - 9:59 am

It depends on the recipe.Tempeh has a much stronger flavor. For this recipe either will work.

Paula October 17, 2020 - 12:33 pm

This recipe is amazing and so easy to make! Love how we had left overs too! Thank you Jill!

Sheryl December 1, 2020 - 3:59 pm

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!

Don Smith December 20, 2020 - 11:43 am

Made it this am for the first time. Well done Jill. We really enjoyed it.

Tom September 6, 2022 - 6:50 pm

This tasted great, but I felt it was a bit labor intensive. I used three Russet potatoes as mine were large, but I still had a ton of veggies and potatoes. I had to double the amount of seasoned broth. I also apparently cut my potato chunks too large as it took an hour to bake. This would be great for weekends, but was too much work for a weekday morning.


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