Description
Remember breakfast dinners? Here's my new favorite: Country fried potatoes tossed with mixed veggies, tempeh bacon, and smothered in my delicious cream gravy.
Ingredients
Units
Scale
Gravy
- 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
Potatoes
- 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
Instructions
- Whisk dry gravy ingredients and heat in a saucepan until toasty
- Mix milk and soy sauce together and stir into the mix
- Mix well to remove any lumps and cook over med heat
- Add 1-2 Tbs plain potato flakes as needed to thicken
- Set aside
- Wash and cube potatoes then soak in water for 15 min, drain & rinse
- Cover with water again and add salt and baking powder
- Bring to a simmer and set a timer for 5 minutes
- Remove from heat, drain, add lid, and gently shake 1-2x
- Place on a parchment-lined baking sheet and add seasoning if desired
- Bake in 450°F for 20 min, then flip or shake and continue baking for another 15 minutes
- Meanwhile, dice onion, pepper, and mushrooms
- Add veggies to a skillet with 1 Tbs veggie broth
- Saute until softened, then add tempeh (optional)
- Add potatoes when finished and toss to mix well
- Serve with gravy garnished with green onion tops
Keywords: country breakfast potatoes, oil-free, vegan