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Country Breakfast Potatoes and Gravy

  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Breakfast
  • Method: Stove
  • Cuisine: American
  • Diet: Vegan


Remember breakfast dinners? Here's my new favorite: Country fried potatoes tossed with mixed veggies, tempeh bacon, and smothered in my delicious cream gravy. 


Units Scale


  • 1/4 cup whole wheat flour
  • 1 Tbs nutritional yeast
  • 1 1/2 tsp rubbed sage (not powder)
  • 1/2 tsp onion powder
  • 1/4 tsp thyme
  • 1/4 tsp salt
  • pinch black pepper
  • 2 cups unsweetened plant milk
  • 1 Tbs low-sodium soy sauce or tamari
  • 1-2 Tbs potato flakes as needed to thicken


  • 4 yukon gold potatoes
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 white onion
  • 1 red bell pepper
  • 8 oz portobello mushrooms
  • 6 oz pkg Lightlife® organic tempeh bacon
  • green onion tops for garnish


  1. Whisk dry gravy ingredients and heat in a saucepan until toasty
  2. Mix milk and soy sauce together and stir into the mix
  3. Mix well to remove any lumps and cook over med heat
  4. Add 1-2 Tbs plain potato flakes as needed to thicken
  5. Set aside
  6. Wash and cube potatoes then soak in water for 15 min, drain & rinse
  7. Cover with water again and add salt and baking powder
  8. Bring to a simmer and set a timer for 5 minutes
  9. Remove from heat, drain, add lid, and gently shake 1-2x
  10. Place on a parchment-lined baking sheet and add seasoning if desired
  11. Bake in 450°F for 20 min, then flip or shake and continue baking for another 15 minutes
  12. Meanwhile, dice onion, pepper, and mushrooms
  13. Add veggies to a skillet with 1 Tbs veggie broth
  14. Saute until softened, then add tempeh (optional)
  15. Add potatoes when finished and toss to mix well
  16. Serve with gravy garnished with green onion tops

Keywords: country breakfast potatoes, oil-free, vegan