Vegan breakfast bowls are just the beginning! I’m excited to share a recipe from Jackie Sobon’s new cookbook Vegan Bowl Attack! I discovered Jackie’s blog Vegan Yak Attack when I adopted a plant-based lifestyle and she continues to inspire me. Jump to recipe →
Vegan Breakfast Bowls and More!
The book features a delicious range of vegan bowl recipes including:
- Bountiful Breakfast Bowls
- Lil’ Snack Bowls
- Satisfying Soup and Salad Bowls
- Enticing Entrée Bowls
- Damn Good Dessert Bowls
The first chapter discusses the merits of bowl food and shares some master formulas. In my experience, plant-based bowls are especially handy when you live with meat-eaters. A little of this and a little of that and you can easily make a healthy dish with parts of your family’s meal.
The final chapter shares a yummy assortment of vegan sauces, spreads, dips and drizzles to enhance your bowls. Get your copy HERE!
Loaded Potato Breakfast Bowl
Jackie has kindly given me permission to share a recipe from the book. This plant-based gluten-fee loaded potato breakfast bowl is made with crispy potato hash and heavenly mushroom gravy. It’s sure to be a crowd pleaser!
Loaded Potato Breakfast Bowl
- 2 teaspoons coconut oil
- 1½ pounds 680 g russet potatoes, chopped
- 1 cup 160 g diced white onion
- 1 cup 180 g diced tomato
- ½ cup 75 g diced red bell pepper
- Salt and freshly ground black pepper to taste
- 1 cup 20 g firmly packed arugula
- 1½ cups 355 ml plus 1 tablespoon (15 ml) light coconut milk, divided
- ½ cup 80 g diced white onion
- 2 cloves of garlic minced
- ½ cup 35 g diced baby bella mushrooms
- 1 tablespoon 8 g cornstarch
- 3 tablespoons 12 g nutritional yeast
- 1 tablespoon 15 ml liquid aminos
- Freshly ground black pepper to taste
- Vegan cheese shreds for topping (optional)
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.) 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.
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 (15 ml) 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.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
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