More Than 100 One-Dish Meals Packed With Plant-Based Power by Jackie Sobon, Founder of Vegan Yack Attack.
I have heard of Jackie before this book came out. I’ve made some of her recipes from Vegan Yack Attack. Her style, imo, is tasteful without a lot of fuss. I got really excited when I received a review copy. Everything you can think of- in a bowl. Who doesn’t love bowl foods? Some of the best things come in a bowl: ice cream, dips, nacho’s etc.
With school starting soon, Jackie has pretty much made back to school lunches and snack planning easy- or take the bowls to work, you will have a healthy lunch – you won’t even think about that evil vending machine.
Vegan Bowl Attack has: Attack of the Vegan Bowls (a bowl making 101 if you will), Bountiful Breakfast Bowls, Lil’ Snack Bowls, Satisfying Soup and Salad Bowls, Enticing Entree Bowls, Damn Good Dessert Bowl, Bowl Essentials (this is the DIY section for dips, sauces and more).
Listen to this: how does Mint Chocolate Chip Doughnut Sundae Bowl, Raw Apple Crisp Bowl, Summer Picnic Bowl, Cabbage Rolls Bowl, Upside-Down Shepard’s Pie Bowl, Mozz-Stuff Neatballs Bowl, Loaded Potato Breakfast Bowl sound to you? These are just a few I book-marked when I first glanced through the book. I know operation Cook Thru Vegan Bowl Attack needs to happen. Someone must organize that!! Has someone? Must look into that.
Anyway, back to the real reason why you’re here. The Loaded Potato Breakfast Bowl. This is simple- as in great for a weeknight meal. Made in less than 30 mins, 1 pot ok 2 pots- as you need one for the gravy. This recipe will be one of your go to’s when you’ve had a bad day, or caught in the rain, or you just want comfort food. Potatoes and veggies with mushroom gravy- in a bowl hot and savory- you in warm pj’s, watching a good movie to unwind from the day. 6 ingredients- 7 if you count the oil and 7 for the gravy, plus pepper and cheese if you’re using.
Enjoy- Give into The Vegan Attack Bowl!!
Loaded Potato Breakfast Bowl*
Gluten-free • Sugar-free
This crispy potato hash is covered in Heavenly mushroom gravy, and
it is the perfect breakfast food to serve your dad. I know firsthand that this bowl is a crowd-pleaser!
For the potato hash:
2 teaspoons coconut oil
1½ pounds (680 g) russet potatoes, chopped
1 cup (160 g) diced white onion
1 cup (180 g) diced tomato
½ cup (75 g) diced red bell pepper
Salt and freshly ground black pepper, to taste
1 cup (20 g) firmly packed arugula
For the mushroom gravy:
1½ cups (355 ml) plus 1
tablespoon (15 ml) light coconut milk, divided
½ cup (80 g) diced white onion
2 cloves of garlic, minced
½ cup (35 g) diced baby bella mushrooms
1 tablespoon (8 g) cornstarch
3 tablespoons (12 g) nutritional yeast
1 tablespoon (15 ml) liquid aminos
Freshly ground black pepper, to taste
Vegan cheese shreds, for topping (optional)
To make the potato hash: Melt the coconut oil in a large pan over medium-high heat. When the pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover, and sauté until the onions become translucent. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and cooked all the way through. Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so that it does not become too limp.
To make the mushroom gravy:
Make the gravy at the same time as the potatoes if you can; I wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir until everything is coated evenly. Put the contents of the saucepan in a blender or food processor along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few times for a smoother consistency. Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then season with pepper.
Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately.
Yield: 2 large or 4 small serving.
*I was given permission to share the recipe and photograph.
Jackie Sobon is the mastermind behind all the photos in Vegan Bowl Attack published by Fair Winds Press. To purchase her book click on the Link.
Tell us, what is your favorite bowl?