Vegan Breakfast Skillet
Prep time: 35 min
Cook time: 20 min
1/2 Ib Vegan Sausage (optional)
1/4 cup vegan butter or coconut oil
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
1/2 orange pepper
1/2 sweet onion
1/2 cup baby bella mushrooms
1/2 cup of spinach
1 tsp pepper
1/4 tsp salt
1 1/2 tsp Italian seasoning
1 tsp garlic powder
Cut the potatoes to an equal size. Soak in water for 30 minutes.
While soaking, cut up the peppers and onions. You can leave large or dice but try to ensure they are the same roughly. Dice the mushrooms.
Once the potatoes have soaked for 30 minutes, drain thoroughly. Pat dry with a towel.
Over medium-high heat, melt coconut oil in a large skillet. Add the potatoes in a single layer.
Depending on the size of the skillet, this may need to be done in batches. DO NOT overcrowd the potatoes or they will stick.
Cook for 2 minutes - DO NOT TOUCH FOR 2 MINUTES! Flip and cook another 2 minutes. Stir again, and then cook for 2 more minutes. For a total of 10 minutes
Reduce heat to medium-low. Add in peppers and onions. Stir together.
Add your sausage and break it into small pieces and add it in. Cook for 4 minutes. Now in all your seasonings (salt, pepper, Italian seasoning, and garlic powder) and stir to combine
Finally, add in the spinach and mushrooms and cook for 2 minutes. Drizzle maple syrup and cook until spinach has wilted. Top with vegan cheese if desired.
Serve with a side of sliced or mashed avocado. Top with cilantro or a side of salsa if desired. Enjoy!