Vegan Breakfast Skillet

YouTube video

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
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 309 kcal

Ingredients
 
 

Instructions
 

  • 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.

Nutrition

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

19 thoughts on “Vegan Breakfast Skillet”

  1. Carolyn Wheeler

    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!!

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

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

  3. 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?

  4. 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! ?

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

  6. 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!

  7. 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!

  8. 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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