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.
Full recipe and details on recipe card below.
- Russet potatoes
- White onion
- Red bell pepper
- Light coconut milk
- White onion
- Baby bella mushrooms
- 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!
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
- 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
- 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)
- 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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