New Cookery Recipes

new cookery recipes here you will find everything you are interested in

Vegan Sausage & Egg Breakfast Skillet + Vegan Breakfast Burrito || Vegan Breakfast Meal Prep

/
/
/
52 Views

[youtube https://www.youtube.com/watch?v=Wd2-8iJbVpA&w=560&h=315]

hey y'all welcome back to Make It Dairy Free I am Larisha and today we are sharing one of our favorite breakfasts two different ways (upbeat music playing then fades to background) Now we have shared a lot of breakfast around here there has been doughnuts and french toast casseroles and cinnamon rolls and pancakes and so much more but before you guys think that we have a serious bread obsession we thought that we should switch it up a little bit with one of our other favorite breakfast ideas today we are going to be showing you how we make our vegan sausage egg and potato skillet and then we are also going to be showing you how we turn that into burritos if you need breakfast on the run it's one of those true comfort food breakfast that is super easy to make and you can meal prep it for the whole week but also if you were making the burritos you can freeze those and they will last up to three months so you have breakfast prepared no matter when you need this dish is also a completely customizable so if you don't like or can't have tofu you could swap that out for a chickpea scramble or maybe where you live you can't find vegan sausage you could swap that out for some mushrooms add some avocado on top or add some salsa or ketchup the possibilities are literally endless so let's get right into this video and show you how to make it okay so we are going to start by peeling our potatoes we are using russets which are perfect for frying up quick tip don't throw away those peeled potato skins throw them in some oil for a few minutes and then toss with some sea salt for a quick zero-waste potato chip then cube your potatoes you want them into bite-sized pieces and it doesn't matter if you make them large or small but you do want to try to make them as close to the same size as possible so it cooks evenly then we are going to put those into a bowl and fill with water and let it sit for 30 minutes this helps remove the excess starch if you want to prep ahead you can totally do this part overnight next we are wrapping a block of tofu in a kitchen towel and pressing it to get all the excess water out while you wait for your potatoes and tofu to be ready let's chop our other ingredients you need two total peppers it honestly doesn't matter what color you use but we love using a mixture of red green yellow and orange so that the dish looks prettier at the end you also need to dice up a sweet onion you could totally use a yellow onion if that's what you have and once you have all your vegetables chopped and your potatoes are ready you want to drain all the water off the potatoes and then lay them on a kitchen towel now listen you want to try to get as much liquid off the potatoes as you can one reason that many people struggle with getting the perfect hash is because their potatoes have too much liquid which causes them to stick and not fry up beautifully golden-brown melt the vegan butter into a large skillet and add the potatoes do it in batches if you don't have a big enough pan but don't crowd your potatoes once you have a single layer put the spatula down and walk away that's right do not touch those potatoes trust me let them cook for two to three minutes before you move them at all do that a few times until your potatoes are golden brown on all sides add in your onions and peppers and let them soften for a few minutes before crumbling in the vegan sausage if you're adding we are using the Lightlife brand here but we have also sliced up some Field Roast apple maple sausage links for another option you can also swap for some mushrooms to keep it plant-based or omit altogether if you don't like either let that cook for about four minutes and then we're adding in our seasoning we're doing Italian seasoning black pepper garlic powder and salt and stir to combine that once you have all that combined you are going to push it all to one side and crumble that block of tofu on the empty side another option would be to use a different vegan egg product like just egg or even a chickpea scramble if you're wanting to keep this top 8 allergen free to the tofu we are going to add some black pepper turmeric for color and some Kala namak or also known as black salt in case you don't know black salt has a sulfur smell to it which elevates your vegan eggs to taste so similar to typical eggs it's crazy you just need a pinch and if you are missing traditional eggs it's an absolute must buy combine the two sides and then we're adding in spinach or you could also do kale let this spinach wilt a bit before adding in some maple syrup the hint of sweetness along with the savoriness of the rest of the dish just takes it to a whole new level cook until your spinach has wilted and then add in vegan cheese if you're adding check out our post linked below for our vegan shredded cheese taste tests quick tip pull the shredded cheese out when you start soaking your potatoes room-temperature vegan cheese will melt easier this dish is really versatile so feel free to add in omit things that will make it perfect for you then it's ready to serve also take this mixture and add it to a 10-inch tortilla shell or use a gluten-free option and make these into breakfast burritos they are perfect when you're on the go and you can even let the mixture cool first and freeze them for up to three months thank you so much for watching we have been so thankful to see the outpouring of love lately and we just appreciate each and every one of you make sure to give this video a like and leave a comment below on what you'd like to see from us next make sure you take time to rest and reset and enjoy your loved ones especially with some delicious food we'll see you soon

Source: Youtube

This div height required for enabling the sticky sidebar
New Cookery Recipes
Ad Clicks : Ad Views : Ad Clicks : Ad Views :

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close