This recipe was inspired by a giant dish of home fries & veggies we used to get at a local diner...of course my version has all of the great taste and comfort, SANS the oil.
Here's how I scramble that up super quick, on-demand...and the secret ingredient is already-baked potatoes I keep handy in the fridge at all times!!
Vegan Cooking Level: Beginner
3 medium baked potatoes, halved and sliced into 1/4" slices
1 pepper, sliced
1/2 onion, sliced into half rings
1 square carton sliced mushrooms
1 tomato, sliced
1 to 2 tbsp. salsa
2 tbsp. Aqua Faba (juice from the can of chickpeas)
1 to 2 tbsp. veggie broth
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoked paprika
1/4 tsp. salt, to taste
1/2 tsp. pepper, to taste
optional: 1/4 tsp. curry powder
optional: diced jalapeno peppers OR 1/4 tsp. cayenne OR serve with hot sauce
optional: top with Everything But The Bagel Seasoning
1 cup spinach
1 tbsp. veggie broth to finish
How to scramble up these home fries
Step 1: Heat a pan on medium and add mushrooms, onions, peppers to the dry pan and saute for 5 minutes until softened.
Step 2: Add the sliced baked potatoes, the tomatoes, all the spices, the aqua faba, the salsa and the first 1-2 tbps. veggie broth.
Step 3: GENTLY scramble all the veggies around to incorporate all the spices and liquids. Add the spinach over top along with the last finishing tbsp. veggie broth and cover, reducing heat a bit, for just 2-3 minutes for the spinach to wilt.
Step 4: GENTLY incorporate the spinach with the veggies and serve! with any additional toppings!
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