Breakfast Skillet Recipe

Plant Based Cooking Made Easy is the must-have cookbook from Jill and Jeffrey Dalton, the creators and host of The Whole Food Plant Based Cooking Show on YouTube. Plant Based Cooking Made Easy features over 100 life-saving, whole food plant-based recipes that are gluten-free, refined sugar & oil free, low in sodium, and full of scrumptious flavors. Looking for a filling recipe to serve your family for breakfast? Check out the recipe from the book below.

 

If you are the type of person that enjoys a hearty breakfast, then this is the recipe for you. Loaded with veggies and filling potatoes, this plant-based breakfast dish will keep you satisfied for hours.

 

Breakfast Skillet
Serves: 4

Prep Time: 15 minutes
Cook Time: 35 minutes

 

Ingredients

½ cup low sodium vegetable broth
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon parsley flakes
½ teaspoon pepper
½ teaspoon thyme
4 russet potatoes
1 (8-ounce) package mushrooms
2 bell peppers of your choice
2 small zucchinis
1 (6-ounce) package tempeh
1 cup low sodium vegetable broth
1 teaspoon onion powder
1 tablespoon Braggs Liquid Aminos or low sodium soy sauce
½ teaspoon pepper
1 teaspoon smoked paprika

 

Directions

1. Preheat oven to 400°F.
2. Line 2 baking sheets with parchment paper.
3. Cut potatoes, peppers, and mushrooms into bite sized pieces or cubes.
4. Mix the ½ cup of broth, cumin, smoked paprika, pepper and thyme in a large mixing bowl.
5. Place the potatoes into the bowl and stir until well coated.
6. Scoop potatoes out onto one of the baking sheets and spread evenly, leaving liquid in the bowl.
7. Place the mushrooms and peppers in the bowl with the remaining liquid and stir.
8. Pour peppers and mushrooms onto baking sheet and spread out evenly.
9. Bake potatoes and peppers and mushrooms for 30 minutes.
10. Place the diced tempeh into a large frying pan along with the 1 cup vegetable broth, onion powder, Braggs, pepper and smoked paprika and cook on medium high for 5 minutes.
11. Once potatoes, mushrooms and peppers are done, add them to the tempeh mixture and cook for 5 minutes.

 

 

Jill Dalton & Jeffrey Dalton are the visionaries behind The Whole Food Plant Based Cooking Show, a YouTube channel and media platform. The couple knew, after making the switch to a whole food plant based diet and experiencing profound changes in their own health, they needed to share the power of a plant based diet with the world. Together over the past 5 years they have been creating the popular cooking show from their home kitchen in Cary, NC. The Dalton’s original recipes, cookbooks, and courses have been used by millions of viewers the world over as they too make the switch to a plant based lifestyle. Jill hosts the show and shares her mastery for creating tasty and easy to prepare recipes that incorporate all of the leading research on plant based nutrition. Jeffrey works behind the scenes writing, designing, filming, producing, and supporting the technical aspects of the show.