The inspiration for this recipe was from some omnivore friends who wanted to try a vegan diet for a while, but they also love eating a big breakfast. I’m not a huge breakfast person myself, mostly because breakfast typically takes place in the morning. I try to do the least activities possible in the morning. It’s just a matter of principle. LOL. That being said, I wanted my friends to have a great experience while trying out the vegan diet. So, I cooked them this sausage breakfast skillet, along with a side of breakfast potatoes and scrambled tofu (both of which I will share with you in upcoming posts). And a little dallop of guacamole on top hit the spot just right 🙂
And since I want you to have a great vegan experience as well, I have some excellent news for you! This meal can very easily be prepared in advance so that you can spend a lot less time in the kitchen in the morning. Here’s how I did it.
I washed and chopped all the veggies and sausage ahead of time and stored them in a gallon sized freezer bag in the freezer. This way, I was able to make a double batch of the recipe and save the second batch for another time. I highly recommend this method, because it will save you a lot of time and it doesn’t change the flavor or texture at all.
Since I already had all the ingredients ready ahead of time, I started out by just separating the spinach out from the onion, sausage, and peppers, and placing all but the spinach in the skillet along with a tablespoon of oil or vegan butter, with the heat on medium high.
I cooked the sausage, onion and peppers for at least 5 minutes or until slightly brown on one side, then stirred and let them brown some more, at least 5 more minutes. The peppers and the onion will become slightly caramelized and soft while the sausage is browning.
Next, I added the spinach to the skillet and cooked for 1-2 minutes, until the spinach was slightly wilted.
And that’s it! It was all cooked in less than 15 minutes!
I did cook up some breakfast potatoes to eat along with my vegan sausage skillet, which took maybe another 10 minutes total. But this breakfast skillet would taste delicious with some leftover rice mixed in too. Another great side dish for this would be southern cooked grits! There are plenty of substitutions that could be made in this skillet, so get creative and use what you have. I’ll list some substitutions in the full recipe below.
As always, if you need any help with substitutions or tips, leave me a comment and I’ll help you any way I can 🙂
Vegan Sausage Breakfast Skillet
- 2 links of Field Roast Apple Sage flavor or other totally vegan sausage (look in your produce section)
- 2 cups (aka handfuls) of fresh spinach
- 2-3 bell peppers (any colors you like) (I used red, yellow, and orange)
- 1 onion
- 1 tbsp vegan butter or olive oil
- 1 tsp salt (optional)
- 1/2 tsp pepper (optional)
- Garnish: dallop of guacamole or sliced avocados
- Wash and chop the vegetables and sausage. Cut the spinach into ribbons. If you don’t like or don’t have vegan sausage, feel free to replace it with 8 oz. fresh mushrooms, half a can of chickpeas, or half a can of black beans. Other veggies to consider using: diced tomatoes, whole kernel corn, etc. Also adding about ¾ cup of leftover rice to the skillet would taste great and make it even more filling!
- Add the onion, peppers, and sausage to the skillet along with 1 tablespoon of vegan butter or olive oil. You can substitute veggie broth or water if you are oil free.
- You can add the salt and pepper at this point. If your sausage is like mine, it is already seasoned enough to flavor the whole skillet. You may want to add the salt and pepper after tasting.
- Cook on medium high for 5 minutes, until sausage, onion and peppers are slightly browned. Stir and cook for at least 5 minutes more to brown and caramelize more.
- Add the spinach to the skillet and cook for 1-2 more minutes, until spinach is slightly wilted.
- Optional: Garnish with some sliced avocado or prepared guacamole (The flavor really tastes great with this skillet.)