• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Breakfast Recipes

    Country Skillet

    Published: Dec 30, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    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
    • ½ medium onion, chopped
    • ½ red or green bell pepper, chopped
    • 6 ounces vegan sausage
    • 1 pound extra-firm tofu, drained, pressed, and cut into ½-inch dice
    • 6 ounces Swiss chard, stemmed and chopped
    • 2 cloves garlic, minced
    • 1 cup sliced cremini mushrooms
    • 3 tablespoons nutritional yeast
    • Juice of ½ lemon
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • 1 teaspoon dried thyme
    • ½ 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. 

    • Explore more of VegKitchen’s easy, festive vegan brunch recipes and menus.
    • Here are more easy tofu recipes.
    • Find more of VegKitchen’s Vegan Dinner Recipes and more Tofu, Tempeh and Vegan Sausage Main Dishes.

    *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!

    More recipes you may enjoy

    • Vegan Banana Oat Pancakes
    • Raw Vegan Strawberry Jam
    • Vegan Granola Bars
    • Homemade Vegan Tortillas

    Reader Interactions

    Comments

    1. Sam @ H.V.R. says

      August 25, 2011 at 10:21 am

      A meal with tomatoes and potatoes...! I LOVE it! Thanks for sharing it here! 🙂

    2. Meredith says

      May 09, 2014 at 7:42 pm

      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.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta
    • Vegan Banana Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media