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Ingredients
Scale
- 1½ cups veggie grounds
- 1 teaspoon oil
- ½ teaspoon fennel seeds, crushed
- ¼ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ cup water
- 1 tablespoon ketchup
- 2 teaspoons oil
- 2½ cups peeled and cubed russet potatoes
- ¾ cup chopped green bell pepper
- ½ cup chopped onion
- 2 cloves garlic, finely chopped
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- 15 ounces firm tofu, drained
- 3 tablespoons non-dairy yogurt
- 2 teaspoons scramble seasoning
- ¼ cup water
- 1 teaspoon vegan butter, optional
- salt and black pepper, to taste
- 1 cup vegan cheese shreds
- sliced green onions
- black pepper
- red pepper flakes, optional
Instructions
- Crush the fennel seeds using a mortar and pestle or chop using a knife.
- Heat a large skillet over medium-high heat and add the oil. Once hot, add the veggie grounds or chopped vegan sausage.
- Stir in the crushed fennel seeds, red pepper flakes, smoked paprika, onion powder, and salt, cooking for 1 to 2 minutes.
- Add the water and ketchup or tomato paste, mixing well to combine. Adjust water if necessary based on the protein used.
- Cook for 4 to 5 minutes until the mixture absorbs moisture and becomes golden, then remove from skillet and set aside.
Notes
Feel free to add more potatoes for extra heartiness.
Customize the veggies as per your preference, like adding zucchini or mushrooms.
Using vegan cheese is optional but adds creaminess.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg