Equipment
- stove, skillet
Ingredients
- 1 tbsp olive oil or dairy-free butter, omit if oil-free
- 2 yellow potatoes, cubed
- 4 green onions, chopped, greens and whites divided
- 6 mini sweet peppers, chopped
- 1 small shallot, thinly sliced
- 1 cup water
- 1 tbsp coconut aminos or tamari
- ½ tbsp maple syrup
- ½ cup TVP
- 3 tbsp nutritional yeast
- 1 tsp Italian seasoning
- ½ tsp dried fennel
- ½ tsp garlic powder
- ½ tsp salt and pepper
- ½ cup Just Egg or two servings vegan egg replacer, scrambled
- ½ avocado, sliced
Method
- Heat a large skillet over medium heat and add the oil or butter if using. Add in the potatoes and cook for 12-15 minutes, stirring only a couple times to turn, allowing the potatoes to become crisp and golden on the edges.
- Add in the whites of the onion, peppers and shallot and sauté for 4-5 minutes until tender. Season with a bit of salt and pepper to taste.
- In a separate saucepan over medium, add the water, coconut aminos, and maple syrup and bring to a gentle simmer. Then add the TVP, nutritional yeast, garlic, Italian seasoning, salt, pepper, and fennel. Stir to combine and turn off heat. Cover and let rest for 5 minutes or so until it becomes a meat-like texture.
- Transfer the TVP sausage to the skillet of veggies along with the scrambled egg and stir to combine.
- Top with fresh avocado and green onions!
Nutrition
Serving 1servingCalories 768kcalCarbohydrates 45gProtein 50gFat 15gSaturated Fat 5gPolyunsaturated Fat 3gMonounsaturated Fat 13gCholesterol 359mgSodium 1287mgPotassium 2159mgFiber 18gSugar 27gVitamin A 3737IUVitamin C 161mgCalcium 370mgIron 9mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.