A fully loaded vegan country breakfast! High- protein Budget friendly, easy mesl prep hash with crispy potatoes, creamy scramble and savory vegan sausage with lots of cheesy goodness! If you’ve been missing diner-style breakfasts, this it. (gluten-free and nut-free)

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Total time: 70 minutes
  • Yield: 4
  • Category: Breakfast, brunch
  • Cuisine: American

Ingredients

For the Sausage-Style Crumbles

  • 1½ cups veggie grounds, (chopped vegan sausage, or other vegan meat substitute. Chopped soy curls, TVP, etc. also work.)
  • 1 teaspoon oil
  • ½ teaspoon fennel seeds (crushed)
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ cup water
  • 1 tablespoon ketchup (or [adjustable]2[/adjustable] teaspoons tomato paste)

For the Breakfast Potatoes

  • 2 teaspoons oil
  • 2½ cups peeled and cubed russet potatoes (¾” cubes, can use more potatoes, if you want)
  • ¾ cup chopped green bell pepper (or a mix of green and red bell pepper)
  • ½ cup chopped onion
  • 2 cloves garlic (finely chopped)
  • ½ teaspoon dried thyme (and/or dried oregano)
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper (or more, to taste)
  • ½ teaspoon onion powder

For the Tofu Scramble

  • 15 ounces firm tofu (drained)
  • 3 tablespoons non-dairy yogurt (or non-dairy cream or vegan sour cream)
  • 2 teaspoons scramble seasoning (see notes)
  • ¼ cup water
  • 1 teaspoon vegan butter (optional)
  • salt and black pepper (to taste)

For Topping

  • 1 cup vegan cheese shreds (or more, to taste)
  • sliced green onions
  • black pepper
  • red pepper flakes (optional)

Method

Make the sausage-style crumbles.

  1. Crush the fennel seeds, if you haven’t already. You can do this in a mortar and pestle or just use a knife to chop them up a bit.
  2. Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the veggie grounds or chopped vegan sausage. Stir in the crushed fennel seeds, red pepper flakes, smoked paprika, onion powder, and salt. Mix well and cook for 1 to 2 minutes. Stir in the water and ketchup or tomato paste, mixing well to combine. Depending on the protein that you’re using, you may need to add more water to rehydrate the mixture. Mix that in and continue to cook for 4 to 5 minutes, until the mixture absorbs the moisture and starts to get golden. Remove from the skillet and set aside.

Cook the potatoes.

  1. In the same skillet, add the oil and let it get really hot. Spread the potatoes in an even layer and let them cook undisturbed for 3 to 4 minutes, so they brown on one side. Stir or flip and cook another 3 to 4 minutes to brown on the other side. Repeat until multiple sides develop color.
  2. Add in the bell pepper, onion, garlic, thyme or oregano, black pepper, onion powder, and salt. Toss well to coat, then cook another 2 to 3 minutes, so the bell pepper and onion start to brown.
  3. Reduce the heat to low, cover the skillet, and cook for 10 to 12 minutes, stirring once midway through, until the potatoes are cooked to preference. If the pan is drying out too much when you check midway, add a small splash of water. Remove the potatoes from the skillet and set them aside.

Make the tofu scramble.

  1. In the same skillet, increase the heat to medium, mix together the non-dairy yogurt, scramble seasoning, and ¼ cup water. Also add the vegan butter, if using. Bring the mixture to a boil.
  2. Crumble the tofu directly into the skillet and toss well to coat. Cook for a minute or so, then taste and adjust with salt and black pepper, as needed.

Assemble the breakfast skillet.

  1. With the pan still over medium heat, fold in about half of the sausage crumbles and some of the cooked potatoes into the tofu mixture. Spread the mixture evenly in the skillet, then distribute the remaining sausage crumbles and potatoes over the top. Top it with the vegan cheese, cover immediately with a lid, and let it cook for 2 to 3 minutes, just until the cheese melts. See notes for baking instructions.
  2. Garnish with sliced green onions, more black pepper, and red pepper flakes, if desired. Serve immediately with toasted bread, garlic bread, pita, or a side salad.

Storage

  1. This breakfast skillet can be stored in refrigerator for upto 3 days. Reheat in a skillet, microwave or oven.
  2. To freeze, freeze this skillet in individual portion in air tigh container, you can also make it into breakfast burritos and freeze the burritos. Reheat by baking in the oven for 15 mins.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.