Breakfast Veggie Skillet


Ingredients (use vegan versions):

  • 4 red potatoes
  • 1 green pepper
  • 2 medium carrots
  • 2 celery stocks
  • 1 zucchini
  • 1 yellow squash
  • 1 broccoli stock
  • 1 tomato
  • vegan soy cheese
  • 1/2 of a yellow onion
  • dash of seasoned salt
  • olive oil


Cut the potatoes into small wedges,
then boil until they slide easily off
the tip of a knife. Julian the green
pepper and onion. In a large pan add
three capfuls of olive oil and cook
the potatoes, green pepper, seasoned
salt, and onion until golden brown.

While that’s going on cut up the rest
of the veggies into bite size pieces
(try to make all the veggies relatively
the same size, or else others will cook
faster). Once the potatoes are golden
brown add the rest of the veggies. Let
those simmer for about 5 mins.

Take off heat and serve evenly on plates.
Slice the tomato and place a couple of
slices on each plate. Then shred your
desired amount of soy cheese on top.
This may sound like a lot of work, but
once you get going it’s a breeze.

Serves: 4

Preparation time: 30 mins

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