Vegan Breakfast Skillet
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 150.6
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 374.2 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 5.0 g
- Protein: 16.8 g
View full nutritional breakdown of Vegan Breakfast Skillet calories by ingredient
Introduction
This vegan take on the traditional breakfast skillet can be enjoyed any time of day. This vegan take on the traditional breakfast skillet can be enjoyed any time of day.Number of Servings: 4
Ingredients
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2 cups frozen hash browns
1 cup chopped onion
1 cup chopped bell pepper
1 C Chopped Broccoli
1 12-oz. pkg firm tofu, crumbled
2 tbsp nutritional Yeast
1/2 14-oz pkg. sausage substitute, divided into 4 patties
Directions
Heat a large non-stick skillet to medium-high.
Spray 1/2 of the skillet generously with cooking spray and add the hash browns.
Divide the sausage into patties and add.
Once the potatoes begin to brown, add the onion and continue cooking 5-7 minutes.
Flip the sausage patties.
Add bell pepper and broccoli, stir to ensure even cooking (add more cooking as needed).
Save room on the opposite end of the skillet for the tofu. While the vegetables cook, crumble the tofu.
Spray the opposite end of the skillet with cooking spray, and add the tofu.
Sprinkle the tofu with the nutritional yeast.
Scramble the tofu and yeast together to cook off any excess liquid.
Place 1/4 of the potato vegetable mixture on each plate then top with the tofu.
Season as desired.
Number of Servings: 4
Recipe submitted by SparkPeople user KAREN.WECKERLY.
Spray 1/2 of the skillet generously with cooking spray and add the hash browns.
Divide the sausage into patties and add.
Once the potatoes begin to brown, add the onion and continue cooking 5-7 minutes.
Flip the sausage patties.
Add bell pepper and broccoli, stir to ensure even cooking (add more cooking as needed).
Save room on the opposite end of the skillet for the tofu. While the vegetables cook, crumble the tofu.
Spray the opposite end of the skillet with cooking spray, and add the tofu.
Sprinkle the tofu with the nutritional yeast.
Scramble the tofu and yeast together to cook off any excess liquid.
Place 1/4 of the potato vegetable mixture on each plate then top with the tofu.
Season as desired.
Number of Servings: 4
Recipe submitted by SparkPeople user KAREN.WECKERLY.
Member Ratings For This Recipe
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BREW99
