Easy Vegan Delicious
Do you prefer to eat Vegan or do you have to stick to a special diet and by now are running out of inspiration? This vegan 1 skillet breakfast recipe is a delicious answer to that.
We have a love for hashbrowns, pretty much in any form. They make a tasty addition to this vegan dish. One pan loaded with veggies, tons of juicy flavors and all Whole30 approved. Basically what you’ll get to kick off your day is amazing nutrition, that actually tastes good!
What you’ll notice is that this breakfast recipe is deliciously satisfying and will eliminate any craving moments before lunchtime. We like to pair our vegan breakfast with ketchup or salsa.
227 grams russet potatoes - large diced
1/2 tablespoon vegetable oil
1/4 yellow onion - diced
1/4 red bell pepper - diced
57 grams mushrooms - quartered
1/4 teaspoon garlic powder
1/2 teaspoon paprika
pinch of kosher salt
1/2 cup baby spinach
freshly chopped curly parsley - garnish
Add the potatoes to a pot of boiling salted water and boil them, par-cooking the potatoes (3 minutes)
Meanwhile, let the potatoes cool and cook the veggies. In a heavy pan or skillet over medium heat; add 1/2 tablespoon of oil the onion and sprinkle with salt. Cook ( about 3 minutes) then add the mushrooms, cook (another 5 minutes) until onions are soft and mushrooms tender and browned. Add the red bell peppers and cook (for 1-2 more minutes). Transfer veggies to a separate bowl.
in the skillet over medium-high heat; Add remaining oil to the pan and fry potatoes until golden and tender. Season to taste with salt, the paprika and garlic powder.
Add veggies back to the skillet along with the spinach, which will wilt right away. Squeeze a little lemon juice and season to taste with salt and garnish with parsley. Serve while it's hot with ketchup or salsa on the side
Prep time: 10 mins Cook time: 20 mins