Loaded Potato Breakfast Bowl from Vegan Bowl Attack
Filled with creative recipes like Peanut Butter Pretzel Oatmeal, Tex Mex Potato Salad, Mean Green Ramen and a S'mores Pudding Bowl, this cookbook is a must-have of the summer for sure. The recipes are well thought out and because Jackie is already a superstar, you know anything you try will turn out perfectly. The accompanying photography is gorgeous, with bright and colorful photographs alongside most of the recipes in the book. I included a few of my faves from the book below - they're all on my must-make list.
Lucky for you, even if you don't have a copy yet (they're available wherever books are sold, and also here!) we get to share with you all a favorite from the book - Jackie's Loaded Potato Breakfast Bowl! Scroll down for the recipe, and be sure to grab yourself a copy of Vegan Bowl Attack ASAP!
For the potato hash:
2 teaspoons coconut oil
1½ pounds (680 g) russet potatoes, chopped
1 cup (160 g) diced white onion
1 cup (180 g) diced tomato
½ cup (75 g) diced red bell pepper
Salt and freshly ground black pepper, to taste
1 cup (20 g) firmly packed arugula
For the mushroom gravy:
1½ cups (355 ml) plus 1
tablespoon (15 ml) light coconut milk, divided
½ cup (80 g) diced white onion
2 cloves of garlic, minced
½ cup (35 g) diced baby bella mushrooms
1 tablespoon (8 g) cornstarch
3 tablespoons (12 g) nutritional yeast
1 tablespoon (15 ml) liquid aminos
Freshly ground black pepper, to taste
Vegan cheese shreds, for topping (optional)
To make the potato hash:
Melt the coconut oil in a large pan over medium-high heat. When the
pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes,
stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover,
and sauté until the onions become translucent. Lower the heat to medium and then add the
tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and
cooked all the way through.
Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so
that it does not become too limp.
To make the mushroom gravy:
Make the gravy at the same time as the potatoes if you can; I
wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a
medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over
medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until
the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have
darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir
until everything is coated evenly. Put the contents of the saucepan in a blender or food processor
along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few
times for a smoother consistency.
Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy
simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then
season with pepper.
Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with
cheese shreds, if using, and the gravy. Serve immediately.
Yield: Makes 2 large or 4 small servings.