6 Vegan Recipes for Breakfast With Potatos

Do you need some delightful potato vegan recipes for breakfast? We have a good news. Now you can make it with this tutorial vegan recipes for breakfast with potato.

First Vegan Recipes for Breakfast:

Hash Brown shredded Potatoes

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vegan dessert recipes main seasoning Hash Brown shredded

Makes 4 servings

Unlike home fries, which can be made with cooked potatoes, hash browns are made with shredded raw potatoes and fried kind of like a large potato pancake. Serve with scrambled tofu and tempeh bacon for a hearty breakfast or brunch.

2 tablespoons olive oil

11⁄2 pounds russet potatoes, peeled and shredded (about 3 cups)

1⁄2 cup shredded sweet yellow onion

1 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

  1. In a large skillet, heat the oil over medium heat. Add the potatoes, onion, salt, and pepper. Stir to combine, then press down with a spatula to form a cake. Cook until the potatoes soften and become golden brown on the bottom, about 12 minutes.
  2. Loosen the potatoes from the pan with a spatula and flip them over onto a large plate. Slide the potatoes back into the pan to brown the other side, about 10 minutes longer. Serve hot.

Second Vegan Recipes for Breakfast:

Pan Fried Potato Spuds

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vegan dessert recipes main seasoning Pan Fried Potato Spuds

Makes 4 servings

Truly one of the most delicious options for breakfast is pan-fried potatoes, also known as home fries. For a variation, leave out the bell pepper if you like or add a splash of lemon juice and some oregano. These potatoes are a great accompaniment to a tofu scramble.

3 tablespoons olive oil

1 small yellow onion, minced

1 small red bell pepper, chopped

3 leftover baked potatoes, peeled and cut into 1⁄2-inch dice

1⁄2 teaspoon sweet or smoked paprika

Salt and freshly ground black pepper

  1. In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
  2. Add the bell pepper and cook for 2 minutes to soften slightly. Add the potatoes and paprika and season with salt and pepper. Cook until nicely browned, turning occasionally, about 15 minutes. Serve hot.

Third Vegan Recipes for Breakfast:

Potato Frittata with Tomatto

you are looking at vegan dessert recipes main seasoning Potato Frittata with Tomatto

vegan dessert recipes main seasoning Potato Frittata with Tomatto

Makes 4 to 6 servings

This frittata begins with already cooked potatoes, so plan to make it when you have leftover baked or roasted potatoes on hand.

2 tablespoons olive oil

1 small onion, finely chopped

2 cold baked or roasted potatoes, cut into 1⁄4-inch slices

Salt and freshly ground black pepper

1 pound firm tofu, well drained

1⁄4 cup nutritional yeast

1 tablespoon soy sauce

1⁄2 teaspoon baking powder

2 ripe plum tomatoes, cut into 1⁄4-inch slices

  1. Preheat the oven to 400°F. Lightly oil a 9- or 10-inch tart pan and set aside. In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook to soften, about 5 minutes. Increase the heat to medium-high. Add the potatoes and season with salt and pepper to taste. Cook until the potatoes are nicely browned, about 10 minutes, turning the potatoes frequently. Transfer to a large bowl and set aside.
  2. In a blender or food processor, combine the tofu, yeast, soy sauce, baking powder, 1⁄2 teaspoon salt, and 1⁄8 teaspoon pepper, processing until smooth. Mix the tofu mixture into the potato-onion mixture.
  3. Spread the mixture evenly into the prepared tart pan. Arrange the tomato slices in a circle around the perimeter of the top of the frittata.
  4. Bake until the center is firm and set, about 30 minutes. Let the frittata cool for 5 to 10 minutes before serving.

Fourth Vegan Recipes for Breakfast:

Roasted Frittata Potato

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vegan dessert recipes main seasoning Roasted Frittata Potato

Makes 4 to 6 servings

This vegan version of the Italian omelet known as a frittata is especially flavorful because it is made with roasted vegetables. Roast your vegetables ahead of when you need them for easy assembly.

2 tablespoons olive oil

1 medium sweet yellow onion, finely chopped

1 large Yukon Gold potato, peeled and finely chopped

1 small red or yellow bell pepper, finely chopped

11⁄2 cups sliced white mushrooms

Salt and freshly ground black pepper

1 pound firm tofu, well drained and crumbled

2 tablespoons nutritional yeast

1 tablespoon soy sauce

1⁄2 teaspoon baking powder

  1. Preheat the oven to 425°F. Spread 1 tablespoon of the oil in the bottom of a 9 x 13-inch baking pan. Arrange the onion, potato, bell pepper, and mushrooms in the pan and drizzle with the remaining 1 tablespoon of oil. Season with salt and pepper to taste and place in the oven. Roast until the vegetables are tender and slightly browned on the edges, about 20 minutes.
  2. Lightly oil a 9- or 10-inch tart pan and set aside. In a blender or food processor, combine the tofu, yeast, soy sauce, and baking powder with 1⁄2 teaspoon salt and 1⁄8 teaspoon pepper, processing until smooth.
  3. In a large bowl, combine the tofu mixture and roasted vegetables and stir to mix well. Transfer the mixture to the prepared tart pan, spreading the mixture evenly.
  4. Bake until the center is firm and set, about 30 minutes. Let the frittata cool for 10 minutes before serving.

Fifth Vegan Recipes for Breakfast:

Sweet Potato Hash

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vegan dessert recipes main seasoning Sweet Potato Hash

Makes 4 servings

Visions of a Sunday morning hash breakfast often inspires me to add a few extra potatoes in the oven on a Saturday evening and I’m always glad I did. If you’re not a fan of sweet potatoes, use all white potatoes instead. Thawed and chopped, frozen veggie burgers may be used instead of the seitan.

2 tablespoons olive oil

1 medium red onion, chopped

1 medium red or yellow bell pepper, chopped

1 cooked medium russet potato, peeled and cut into 1⁄2-inch dice

1 cooked medium sweet potato, peeled and cut into 1⁄2-inch dice

2 cups chopped seitan, homemade  or store-bought

Salt and freshly ground black pepper

  1. In large skillet, heat the oil over medium heat. Add the onion and bell pepper. Cover and cook until softened, about 7 minutes.
  2. Add the white potato, sweet potato, and seitan and season with salt and pepper to taste. Cook, uncovered, until lightly browned, stirring frequently, about 10 minutes. Serve hot.

Sixth Vegan Recipes for Breakfast:

Bread Potato Pesto

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vegan dessert recipes main seasoning Bread Potato Pesto

Makes 2 loaves

This indulgent bread contains two of my favorite foods: fragrant basil pesto and mashed potatoes. Enjoying them in a loaf of fresh-baked bread is pure joy. Moist and flavorful, this bread needs no embellishment, although a brief dip in good olive oil adds to the decadence.

1 cup plain soy milk

1 cup leftover mashed potatoes

3 tablespoons pesto, homemade  or store-bought

1 tablespoon olive oil

11⁄2 teaspoons salt

1 teaspoon sugar

1 package active dry yeast (21⁄4 teaspoons)

1⁄4 cup warm water

4 cups all-purpose flour or bread flour, or more if needed

  1. In a large saucepan, heat the soy milk until hot but not boiling. Stir in the potatoes, pesto, oil, salt, and sugar, stirring until well mixed. Transfer to a large bowl and set aside to cool to room temperature.
  2. In a small bowl, combine the yeast and the water, stirring to dissolve the yeast. Let the mixture stand for 10 minutes, then stir it into the potato mixture. Add about half the flour, stirring to combine. Work in the remaining flour to form a soft dough, then transfer to a lightly floured surface. Add up to 1⁄2 cup of additional flour, if needed.
  3. Knead the dough until it is smooth and elastic, about 8 minutes, using additional flour as needed to keep the dough from sticking.
  4. Place the dough in a large lightly oiled bowl, turning the dough to coat with oil. Cover with plastic wrap or a clean dish towel and let rise in a warm place until doubled in size, about 1 hour. Test dough by poking it with your finger. It’s ready if the indentation from your finger remains.
  5. Lightly oil a large baking sheet and set it aside. Punch down the dough and turn it out onto lightly floured surface. Knead the dough for 5 minutes. Divide the dough in half, shape into 2 round loaves, and place them on the prepared baking sheet. Cover the loaves with plastic wrap or clean dish towel. Set aside in a warm place and let rise again for 45 minutes.
  6. Preheat the oven to 375°F. Uncover dough and use a sharp knife to cut 2 or 3 diagonal slashes in the top of each loaf. Bake until golden brown, about 35 minutes. The bread is done if it sounds hollow when tapped on the bottom. Cool on a wire rack for 30 minutes before slicing.

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