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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Just about anything in a bowl… soups.. or grits! Yum!
I like to eat bowls most any time, so I’ll say breakfast as my favorite.
It depends on the season, but heading into fall it is definitely a bowl of soup! Thanks for the chance to win.
I haven’t tried this recipe yet but it looks fantastic. I adore mushrooms and potatoes so I know I will love this!
I love eating everything out of a big bowl — salads, oatmeal, soups 🙂 This sounds like such a great cookcook!
I love “bowls” in bowls! I also love soup now that fall is coming…but bowls are a huge winner in my house! I think I need to buy some new bowls 🙂 This looks so yummy. I was just thinking I need something new for breakfast as I’m getting a little tired of oatmeal.
I eat almost everything in a bowl except sandwiches. My main and favorite is rice, beans, veggies, salsa, chips and a tortilla. The veggies vary from corn, kale, peppers, tomatoes, beets, carrots — whatever is on hand! Yum!
I would eat this recipe any time of day! It’s filling, satisfying, and delicious – just my kind of meal. I think I would cook the potatoes and make the gravy the night before to save time though. Just about any meal in a bowl is time and energy saving; I’m glad to see there is a book wholly dedicated to this idea.
I eat most things out of a bowl! It’s just easier!
Love this! My hubby might actually eat this! SLOWLY converting our menu to plant based! He is a southern boy who may never give up his meats, but we aren’t getting anything, anymore! ❤
I love a Chipotle style bowl!
I keep seeing this book every time I open a website, but being able to see this recipe has given me motivation to see what this book is all about. I love bowls we mostly eat them for lunch and dinner, but this breakfast one would be great! Thanks for sharing and giving me some motivation to check out a new blog (well to me anyways) and a new cookbook.
My favorite meal to eat is chilli with brown rice, and cornbread.
I’m pretty sure I eat every meal from a bowl. Pile veggies and beans atop quinoa, brown rice, or roasted potatoes and top with a tasty sauce!
I love anything in a bowl! soup, dinner bowls, breakfast bowls. Thank you for this recipe, it looks amazing and thank you for the giveaway!
I love doing a Mexican style bowl with lettuce on the bottom, beans, rice, tomatoes, onion, corn and topped with guacamole. This is usually dinner at least one night a week.
My absolute favorite food to eat in a bowl is “Lentil-A-Roni” from Isa Chandra Moskowitz’ book, “Isa Does It.” It is so yummy and comforting…and filling!
This looks delicious! I absolute favorite bowl meal is soup. I love all kinds of soup, but only when the weather is colder. In the warmer weather, we eat mainly salad bowls.
What a joy to find soenome else who thinks this way.
This looks delicious AND oil-free when I omit the coconut oil! Thank you for posting!
Gretchen
Looks like a great recipes to try and a cookbook worth checking out. 🙂
I love soup in a bowl! Soup is one of my favorites and I make various kinds all year round.
I’ll eat just about anything in a bowl. One of my favorites is ramen. 🙂
I’m a huge fan of giant salads, but really, what isn’t great in a bowl?
Looks good. I need to incorporate more ingredients into my bowls.
Oh my word that gravy sounds amazing. Your pictures are gorgeous. You do a beautiful job showcasing this recipe and making it look utterly delectable. Seems like a worthwhile cookbook to check out. I still can’t wait for your cookbook to come out. For real I will be first in line to get it. Actually can I get on a waitlist for it or something? hahaha. But for real great job this definitely seems like something I would love. I am a huge fan of potatoes. I don’t eat arugula but I am sure I can think of an easy substitute. 🙂