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 have a set of pasta bowls (the love child of a plate and a bowl) that we use for so many of our meals. They are great for hearty meals with a sauce! Pasta, chili, dal, enchiladas, loaded baked potatoes. Also nice for a meal size salad.
Noodle soup in a bowl is my favorite!
I am about to have a massive overhaul of our kitchen with lots of space for some serious cooking. All I need now are some fab vegan recipe books to place on my my counter top book stand!!! Love your recipes and will have fun experimenting with the more complex ones!! 💖
Looking forward to trying this.
I LOVE bowls! In fact, I’m having one for lunch right now with potatoes, dal, and pickles. I enjoy them for both lunch and dinner but I’ve never had one for breakfast (unless a bowl of oatmeal with fruit counts!). Would love to win the book so I can expand my variety of bowls. Thanks for the recipe and the giveaway, Brandi!
I love broth bowls!
My favourite type of meal in a bowl is anything with some type of protein (beans, chickpeas, quinoa), greens, a variety of roasted veggies and a homemade creamy dressing over top!
I haven’t really made any “bowls” but I do enjoy a good soup/stew! Thanks for the chance.
I would eat anything in a bowl! I love the idea of a pile of food instead of plating things all fancy! 🙂
I eat everything in a bowl. I don’t know why, just prefer it. I usually make some variation of a Buddha bowls for dinner at least three times a week. Rice, a veg, a starch and a protein like beans or tofu. Top it all off with a sauce and it’s my go to.
Love everything out of a bowl, but flavour of the month is a copycat chipotle burrito bowl. Bet this book has very creative bowl ideas!
I love anything in a bowl!
Soup. I can eat soup every day!
This looks like a wonderful and delicious bowl of goodness, Brandi!! I could eat the whole bowl, probably I would need more than one! It looks so good and full of flavor. I love food in a bowl it’s always a winner and timesaver, yum! Fantastic recipe, book and giveaway!
Mmmm great pick!! Every recipe I’ve seen from this book has looked fantastic, but all those potatoes😍😍 Totally drooling over here at the thought of dousing them in savory mushroom gravy! Like biscuits and gravy but the more whole foods and healthier version. Hang on a minute though…did you say Chai Waffle Dippers?? My mind is having trouble wrapping itself around that level of deliciousness😱 Jackie is so stinking creative!
I know, right?! I cannot wait to make the Chai Waffle Dippers, the pic looks insane!! I just love Jackie!
I love a delicious soup in a bowl with big chunks of squash, perhaps some kidney beans, and steam billowing. I also love a good combination of beans, quinoa, and greens with a nice cashew sauce. Either will bring me to the table!
Pasta!
New to being vegan & I need all the help I can get.
All of those recipes sound delicious. I love bowl recipes!
I love bowls. Making “bowl food” can be versatile and fun!
I like dinner bowls.
I just finished a bowl of vegan mashed potatoes and gravy in a bowl and it was delish. Just about anything can be eaten in a bowl or soup mug. I especially like non-dairy ice cream.
I love eating anything in a bowl. Pasta, salads, a combination of veggies, ice cream. It’s so much easier to get every last bite as opposed to eating on a plate lol.
I love mexican food in a bowl!
I love eating everything in a bowl! I guess favorites would be salads, the best part is when you get to all the little bits of goodies left at the bottom of the bowl, and ice cream and again, the bottom is the best when it gets all melty! Love your blog and thanks for the chance to win