Vegan Breakfast Potatoes Recipe

Vegan Breakfast Potatoes Break the Fast Ready in 20 …

WEBApr 12, 2018 · Want a high protein vegan breakfast? Try our vegan breakfast potatoes with tofu, a hearty dish to set you up for the day!

1. Clean and cut the potatoes in cubes, roughly as thick as your small finger. Peel and cut the onions into “half rings”.
2. In a pan, put a bit of olive oil in and set to low-medium heat. Add the potatoes and cook for 5 mins, stirring gently. When it starts to sweat add the onions.
3. Now crumble in the tofu. Stir and add the spices, salt and pepper. If you have, put a lid onto the pan and cook for 15 min. If it looks like it needs more oil you can add some – or add a little hot water instead to save on calories.
4. In a second pan add a drop of olive oil and wipe it around. Set to medium heat. Cut the tomatoes in half and fry for roughly 5 minutes until some dark spots appear. You can also fry with a few drops of hot water if you'd prefer. Season with salt and pepper.

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Oil Free Breakfast Potatoes (Vegan) From My Bowl

WEBApr 3, 2019 · Crispy Potatoes combine with Spices and Caramelized Veggies to make these perfect healthy Breakfast Potatoes - and …

1. Preheat the oven to 425F, if you are using it. Place the diced Potatoes into a large mixing bowl and add 1 tsp of Smoked Paprika, Garlic Powder, Nutritional Yeast, Fresh Thyme, and Salt and Pepper to taste. Fold the spices into the Potatoes until they are evenly coated, then bake.
2. Bake at 390F for 20 minutes; shake the basket every few minutes to ensure even cooking.
3. Caramelize the Veggies. Add the diced Onion and a splash of Vegetable Broth to a large nonstick sauté pan over medium-high heat. Let the Onion cook down, until no liquid is left and a golden residue begins to form on the bottom of the pan. Then, deglaze the pan with ¼ cup of Vegetable Broth and stir well. Repeat this process with the remaining Broth; once there is only ¼ cup of broth left, add in the Diced Bell Peppers and remaining Smoked Paprika. Reduce the heat to Medium and sauté until the Peppers are soft.
4. . Once the Potatoes have finished cooking, add them to the Pan with the Maple Syrup and stir well. Add any additional Salt and Black Pepper to taste, then serve warm. These Breakfast Potatoes are best fresh, but leftovers will keep in the fridge for up to 5 days.

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