The Whole Food Plant Based Cooking Show
Vegan Breakfast Skillet
Calories: 309kcal
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.
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Ingredients
- 1 ½ cup vegetable broth divided
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried parsley
- ½ tsp cracked pepper
- ½ tsp thyme
- 4 russet potatoes
- 8 oz mushrooms
- 2 bell peppers
- 2 zucchini small
- 6 oz tempeh
- 1 tsp onion powder
- 1 Tbsp Bragg liquid aminos or low sodium soy sauce
- ½ tsp cracked pepper
- 1 tsp smoked paprika
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.
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Nutrition
Calories: 309kcal | Carbohydrates: 54g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 1671mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2575IU | Vitamin C: 108mg | Calcium: 109mg | Iron: 5mg
