Country Skillet

country skillet from American Vegan Kitchen by Tamasin Noyes

This homestyle favorite, made with potatoes, onions, peppers, and vegan sausage, makes a hearty brunch or dinner. Contributed by Tamasin Noyes, from American Vegan Kitchen

Serves: 4

  • 8 ounces small red potatoes, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 1/2 medium onion, chopped
  • 1/2 red or green bell pepper, chopped
  • 6 ounces vegan sausage
  • 1 pound extra-firm tofu, drained, pressed, and cut into 1/2-inch dice
  • 6 ounces Swiss chard, stemmed and chopped
  • 2 cloves garlic, minced
  • 1 cup sliced cremini mushrooms
  • 3 tablespoons nutritional yeast
  • Juice of 1/2 lemon
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • Pinch cayenne pepper

Steam the potatoes over a pot of boiling water until fork tender, 12 to 15 minutes. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the potatoes and cook 6 to 8 minutes,until they begin to turn brown. Reduce the heat to medium if the potatoes get too dark, then transfer to a plate and set aside.

In the same skillet, heat the remaining tablespoon of oil over medium heat. Ad the onion and cook for 2 minutes. Add the pepper and sausage and cook 2 minutes, or until the pepper starts to soften and the sausage begin to brown.

Add the tofu, chard, and mushrooms. Cook, stirring, for 5 minutes, or until the tofu begins to turn golden.

Add the yeast, lemon juice, herbs, salt, and cayenne. Cook for 5 minutes to allow the flavors to blend. If the mixture is dry, add a splash of water. Add the reserved potatoes to the tofu mixture and cook another 5 minutes. Serve immediately.

Visit  Tamasin Noyes at Vegan Appetite. 

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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2 comments on “Country Skillet

  1. Meredith

    There is so much flavor in this I can’t even. I used an entire small red onion, the whole red pepper, substituted dandelion greens for the chard, half a Japanese sweet potato for the red potatoes,and left out the parsley and shrooms. I used chipotle vegetarian sausage (not sure if vegan) Then when ready to eat I put 2 over easy eggs on my plate (definitely not vegan). This tastes like savory and sweet delicious satisfying meatless candy. I never thought I’d ever have to put the words meatless and candy together but there you go.

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