Hello, I’m Jenny! Let me introduce you to my latest favorite: Vegan Breakfast Potato Casserole. This hearty dish is packed with savory flavors and wholesome ingredients, making it a perfect start to your day. It’s comforting, filling, and incredibly tasty.
I love making this casserole for weekend brunches with the family. The crispy potatoes combined with the flavorful veggies always bring smiles to the table. It’s also great for meal prepping, so you can enjoy a delicious breakfast throughout the week. I hope you find it as delightful as we do!
Servings: 6
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Cuisine: American
Ingredients
- 4 cups potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1/2 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Equipment/Utensils
- Large pot
- Large skillet
- Baking dish (9×13 inch)
- Measuring cups and spoons
- Knife and cutting board
- Mixing spoon
Preparation Steps
- Boil Potatoes: In a large pot, bring water to a boil. Add diced potatoes and cook for about 10 minutes, until they are tender but not falling apart. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté for about 5 minutes until the onion is translucent. Add red bell pepper and zucchini, cooking for another 5 minutes until the vegetables are tender.
- Mix Ingredients: Add cherry tomatoes and spinach to the skillet. Stir in nutritional yeast, smoked paprika, cumin, salt, and pepper. Cook for an additional 2-3 minutes until the spinach is wilted and everything is well combined.
- Combine with Potatoes: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked potatoes with the vegetable mixture. Mix well to ensure the potatoes are evenly coated.
- Assemble Casserole: Lightly grease a 9×13 inch baking dish. Pour the potato and vegetable mixture into the dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the top is golden and crispy.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle fresh parsley on top before serving. Enjoy this delicious and nutritious breakfast casserole!
Nutritional Information (per serving)
- Calories: 180
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin A: 25%
- Vitamin C: 40%
- Iron: 10%
- Calcium: 6%
- Folate: 15%
This Vegan Breakfast Potato Casserole is a fantastic way to start your day with a hearty and healthy meal. The combination of crispy potatoes and vibrant vegetables is simply irresistible. I hope it becomes a favorite in your home, just like it is in ours!
Vegan Breakfast Potato Casserole
I love making this casserole for weekend brunches with the family. The crispy potatoes combined with the flavorful veggies always bring smiles to the table. It’s also great for meal prepping, so you can enjoy a delicious breakfast throughout the week. I hope you find it as delightful as we do!
Ingredients
- 4 cups potatoes peeled and diced
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup cherry tomatoes halved
- 1 cup spinach chopped
- 1/2 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
- Boil Potatoes: In a large pot, bring water to a boil. Add diced potatoes and cook for about 10 minutes, until they are tender but not falling apart. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté for about 5 minutes until the onion is translucent. Add red bell pepper and zucchini, cooking for another 5 minutes until the vegetables are tender.
- Mix Ingredients: Add cherry tomatoes and spinach to the skillet. Stir in nutritional yeast, smoked paprika, cumin, salt, and pepper. Cook for an additional 2-3 minutes until the spinach is wilted and everything is well combined.
- Combine with Potatoes: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked potatoes with the vegetable mixture. Mix well to ensure the potatoes are evenly coated.
- Assemble Casserole: Lightly grease a 9×13 inch baking dish. Pour the potato and vegetable mixture into the dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the top is golden and crispy.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle fresh parsley on top before serving. Enjoy this delicious and nutritious breakfast casserole!
Notes
Nutritional Information (per serving)
- Calories: 180
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin A: 25%
- Vitamin C: 40%
- Iron: 10%
- Calcium: 6%
- Folate: 15%
