Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Southwest Vegan Breakfast Skillet

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

There isn’t much to this quick breakfast skillet. Chop some veggies, throw them in a pan, fry it up and serve! To make it more substantial, add some roasted or boiled cubed potatoes or sweet potatoes. This recipe is completely customizable so go ahead and use any veggies you like or whatever you have on hand.


Ingredients

Scale
  • 1 cup sliced mushrooms (100 g)
  • 1 cup diced zucchini (125 g)
  • 1/2 cup onion, red or white (75 g)
  • 1/2 cup chopped green onion (30 g)
  • handful of fresh chopped cilantro
  • 1/2 a red bell pepper, diced
  • 1 sliced vegan sausage (such as Field Roast)
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • salt and pepper, to taste
  • avocado, for serving
  • salsa, for serving

Instructions

  1. Add everything except the avocado and salsa to a skillet and cook over medium-high heat (add a few splashes of water if it starts to stick to the pan) until the veggies are softened and nicely browned, about 6-7 minutes.
  2. Season with salt and pepper, top with avocado, salsa, extra chopped green onion and fresh cilantro and hot sauce if desired and serve right away.


Nutrition

  • Serving Size: 1
  • Calories: 361
  • Sugar: 12 g
  • Sodium: 202 mg
  • Fat: 12 g
  • Carbohydrates: 31 g
  • Fiber: 7 g
  • Protein: 34 g

Keywords: breakfast skillet, vegan breakfast hash