Delicious hearty Vegan Breakfast Potato Bowl with mushroom gravy! This plant-based meal is healthy, bursting with vegetables and is easy to make!
VEGAN BREAKFAST POTATOES BOWL
You all know my favorite food ever is potatoes! They are healthy, satisfying, filling and so full of nutrition and a wonderful plant-based food. I could live off of a bowl of vegan mashed potatoes or taco spiced roasted potatoes!
So, I’m so excited to share with you an amazing vegan cookbook. Oh, and a DELICIOUS recipe featuring some of my favorite naturally vegan ingredients….potatoes, bell peppers and arugula. Swoon. This amazing Loaded Potato Breakfast Bowl recipe comes from the talented Jackie Sobon and her new cookbook Vegan Bowl Attack. Jackie runs the blog Vegan Yack Attack.
INGREDIENTS NEEDED
Full recipe and details on recipe card below.
POTATO HASH:
- Russet potatoes
- White onion
- Tomato
- Red bell pepper
- Arugula
MUSHROOM GRAVY:
- Light coconut milk
- White onion
- Garlic
- Baby bella mushrooms
- Cornstarch
- Nutritional yeast
- Liquid aminos: Use tamari for gluten-free
HOW TO MAKE VEGAN BREAKFAST POTATO BOWL
Step 1: Cool the potatoes in a large pan for 15 minutes.
Step 2: Add the onions and cook until translucent.
Step 3: Add the tomatoes and bell pepper and sauté until the potatoes are crispy.
Step 4: Make the mushroom gravy.
Step 5: Stir in the arugula and divide the hash into bowls. Top with gravy and vegan cheese shreds, if using.
Just like the cookbook title suggests, everything is made to be eaten in a bowl! Comforting, satisfying and so darn delicious. In her book, she shares more than 100 vegan recipes with chapters titled Bountiful Breakfast Bowls, Lil’ Snack Bowls, Satisfying Soup and Salad Bowls, Enticing Entree Bowls, Damn Good Dessert Bowls and Bowl Essentials. I’ve tried a few recipes from the book and have loved them so far. I really enjoyed the White Bean Garlic Bisque and I also loved her Cheezy Cheddar Sauce.
Her desserts are really interesting too. She has everything from Amaretto Cherry Ice Cream, No-Bake Berry Cheesecake, Mint Chocolate Chip Doughnut Sundae to Pumpkin Spice Affogato. Drooling yet? I’m especially excited to continue going through her breakfast chapter. The Chai Waffle Stick Dippers have me drooling because I am a HUGE chai fan. So many amazing and creative recipes for any craving you might have.
This mushroom gravy was so delicious. This is saying a lot because I have never been a fan of mushrooms and I never cook them because they are huge gout trigger for my husband. So, lucky for me, this gravy was alllll mine. It was comforting, creamy, thick and since most of the mushrooms are blended up, the big chunks weren’t an issue with me. It was so delicious on top of these potatoes and veggies!
MUSHROOM GRAVY
This mushroom gravy was so delicious. This is saying a lot because I have never been a fan of mushrooms and I never cook them because they are huge gout trigger for my husband. So, lucky for me, this gravy was all mine. It was comforting, creamy, thick and since most of the mushrooms are blended up, the big chunks weren’t an issue with me. It was so delicious on top of these potatoes and veggies!
Recipe printed below with Jackie Sobon’s permission, thanks Jackie! You can get her book here.
Please note: this recipe is not mine, it is Jackie’s from her Vegan Bowl Attack Cookbook, so I don’t want anybody confused as to why there is a tiny amount of oil listed. I know the majority of my readers avoid oil, so I wanted to be clear on that. Please understand, I do not use oil in my own recipes and as noted below, I simply cooked in broth and it worked just fine.
MORE VEGAN BREAKFAST RECIPES
- Vegan Breakfast Burritos
- Breakfast Cookies
- Gluten-free Vegan Pumpkin Waffles
- Cinnamon Roll Oatmeal
- Oil-free Vegan Biscuits
- Best Ever Vegan Fluffy Pancakes
- Whole Grain Fluffy Pancakes
- Buttermilk Pancakes
Vegan Breakfast Potato Bowl
Ingredients
POTATO HASH
- 2 teaspoons coconut oil (see directions for oil-free)
- 1 1/2 pounds (680g) russet potatoes, chopped
- 1 cup (160g) diced white onion
- 1 cup (180g) diced tomato
- 1/2 cup (75g) diced red bell pepper
- salt and freshly ground black pepper
- 1 cup (20g) firmly packed arugula
MUSHROOM GRAVY
- 1 1/2 cups (355ml) plus 1 tablespoon (15ml) light coconut milk, divided
- 1/2 cup (80g) diced white onion
- 2 cloves of garlic, minced
- 1/2 cup (35g) diced baby bella mushrooms
- 1 tablespoon (8g) cornstarch
- 3 tablespoons (12g) nutritional yeast
- 1 tablespoon (15ml) liquid aminos
- vegan cheese shreds, for topping (optional)
Instructions
- Potato hash: Melt the coconut oil in a large pan over medium-high heat. When the pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, stirring occasionally. (Start your gravy now, if you can). NOTE: I did not use oil, I used broth instead and a nonstick skillet.
- Add the onions to the potatoes, cover, and sauté until the onions become translucent. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and cooked all the way through.
- Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so that it does not become too limp.
- Mushroom gravy: Make the gravy at the same time as the potatoes if you can; I wouldn't recommend doing it afterward, as the potatoes may get mushy when reheated.
- Coat a medium saucepan with 1 tablespoon of the coconut milk. Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have darkened and reduced in size.
- Sprinkle the cornstarch over the onion-mushroom mixture and stir until everything is coated evenly. Put the contents of the saucepan in a blender or food processor along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few times for a smoother consistency.
- Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then season with pepper.
- Divide the potato hash among 4 bowls (don't forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately.
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I love eating everything out of a big bowl — salads, oatmeal, soups 🙂 This sounds like such a great cookcook!
I haven’t tried this recipe yet but it looks fantastic. I adore mushrooms and potatoes so I know I will love this!
It depends on the season, but heading into fall it is definitely a bowl of soup! Thanks for the chance to win.
I like to eat bowls most any time, so I’ll say breakfast as my favorite.
Just about anything in a bowl… soups.. or grits! Yum!
Love any meal in a bowl, as plates are so yesterday!! LOL
Pretty much everything is good in a bowl! I love making different types of bowls for dinner because it’s so quick and satisfying.
Potatoes for breakfast?! YES please! I mean, really though when are potatoes NOT good? This looks delicious, Jackie is amazing and you showcased this beautifully. I love the new recipe card look, and especially that info box at the bottom 😉 HAHAHAHA! Muah!!
I love interesting oAtmeal bowls
breakfast is my fave meal to eat in a bowl!! oatmeal, smoothie bowls, dairy free yogurt bowls…. although hearty soups are a close second 🙂 this book looks awesome!
breakfast!
I love my big breakfast bowls: usually rolled mixed grains, sometimes soaked overnight, sometimes cooked in the morning for a warm hearty bowl! If I have it cold, there will be piles of fruit on top, sprinkled with ground flax, chia, cinnamon, with homemade almond milk. If it’s a warm bowl, there is often a savory mix of sautéed veggies with herbs, topped with nutritional yeast. What a way to start any day!! Love my bowls!!
I love making and eating acai bowls!
I love quinoa and veggie bowls! 🙂
Looks yummy! Do I understand correctly that the Potatoes are pre-cooked?
Hi Jen, no they are raw, you need to cook them! It’s noted in the directions how to cook them 🙂
Breakfast smoothie in a bowl would be my answer.
I love this recipe you posted from the cookbook — will try to make it soon!!!
I love a good bowl of noodles!!
This cookbook sounds amazing!!!! Anything in a bowl is my favorite….ice cream, loaded veggie bowls, mashed potatoes, big salads – I could go on, but the list is quite lengthy 😉 Ok, but this bowl of food is my kind of comfort food! Potatoes, veggies AND mushroom gravy?! Count me in! The presentation in these photos are perfect and I love that you provided an oil-free version – I like the idea of steaming them.
OMG!!! Did I read that correctly?! Chai waffle stick dippers?!? I want those!!!
Thank you so much Mandy! It is a great cookbook, so much yumminess!! Yes, I can’t wait to try those waffle sticks!
That’s hard to choose but I’d say dinner and my favorite is Pad Thai!
Soups are definitely my favorite to eat in a bowl. =)
Oddly enough, I like eating my salads out of a bowl instead of on a plate! I pretty much eat everything out of a bowl unless I have to cut it with a knife…
I love making smoothie bowls for breakfast and snacks. There is a local restaurant that specializes in bowls and it is one of my favorite lunch spots to frequent.
breakfast food 🙂
I like soup and chili in a bowl! But there are lots of other good things served in bowls, too!
Yum!! I’m definitely going to make this recipe for breakfast sometime!
I love all foods in a bowl. It is such a fun way to eat. I especially love potatoes, too. They are so satisfying. I am looking forward to trying this recipe. I don’t think it is only for breakfast, though. 😉 YUM!
I just bought a variety of mismatch, beautiful bowls in several sizes to eat everything in them! Hot cereal for breakfast, rice and stir-fry, noodle soup, pasta, peach crisp, whatever I can find so I can use my fun new bowls. I need this recipe book! lol
I know salad/veggie bowls are all the hype lately, but I love love them as a fulfilling plan based meal any time of day. It’s a great way to use healthy grains like quinoa, pulses, and seasonal veggies. Also, it’s a great way to use up leftovers and makes for easy to go meals. It feels like a fancy meal, but doesn’t take much time to prepare and best of all it’s healthy and hearty.
Where did the recipe go? I’d love to try this one but the actual recipe doesn’t appear to be there.
hmmm that is really weird, I have no idea. I will have to get out the cookbook and add it back later today when I get a chance.
I’m also looking for the recipe. You comment says you added it back on Oct 1. Did it disappear again? Could you email it to me?
I’m so sorry, I completely forgot about this, but the recipe is there now! I have no idea why it disappeared!
I’m so sorry, I completely forgot about this, but the recipe is there now! I have no idea why it disappeared!
I love your recipes! However, what I really don’t like – in fact I hate with all my heart – is coconut. I hate the flavor, the smell, everything. When you create your fabulous recipes could you maybe include an alternative to coconut for those of us that dislike it? Pretty please!
This recipe isn’t mine, it’s from the cookbook listed in the post. I do list alternatives when it will work, quite often on my own recipes, under the NOTES section of the recipe card. Some recipes will require coconut milk for the integrity of the recipe because of it’s fat content. This is why I use lite, as in baking, it is undetectable. However, many of my recipes lately I have been using the Elmhurst brand almond milk in place of coconut milk for baking and it is working fabulously. So, I’d suggest that. It is just almonds and water, unlike other commercial brands that are loaded with fillers and are watery, this brand is super creamy and rich, so it works very well in my baking of oil-free recipes! The almond flavor is too strong in drinks or sauces in large amounts, but is great in baking. I also list homemade cashew milk as well in place of coconut milk often. Hope that helps!
Soooo yumm! Loved this!