Vegan Breakfast Skillet

by 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.

Vegan Breakfast Skillet

Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 26 voted )


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


  1. Preheat oven to 400°.
  2. Line 2 baking sheets with parchment paper.
  3. Cut potatoes, peppers, zucchini and mushrooms into bite sized pieces or cubes.
  4. Mix the broth, cumin, smoked paprika, parsley flakes, pepper and thyme in a large mixing bowl.
  5. Place the potatoes into the bowl and stir until well coated.
  6. Scoop potatoes out onto one of the baking sheets and spread evenly, leaving liquid in the bowl.
  7. Place the mushrooms, zucchini and peppers in the bowl with the remaining liquid and stir.
  8. Pour peppers, zucchini and mushrooms onto baking sheet and spread out evenly.
  9. Bake potatoes and pepper and mushrooms for 30 minutes.
  10. 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.
  11. Once potatoes, mushrooms, zucchini and peppers are done, add them to the tempeh mixture and cook for 5 minutes.
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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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