Vegan Sweet Potato Seitan Scramble Recipe
This vegan sweet potato seitan scramble is perfect for breakfast!
You guys are really loving the breakfast recipes, and truth be told, I’m enjoying creating them! Breakfast can be tough when you switch the way you eat so completely. I can’t remember the last time breakfast didn’t include eggs at the very least before I went vegan. And of course, if I had eggs, I had to have some meat with that as well. Vegetables were often either an afterthought, or not on my plate at all for breakfast.
Oh how times have changed… I love veggies for breakfast!
I do still love getting protein in the morning however. I find that more protein in the morning tends to get me through the day better. So I’ve been experimenting with different protein options.
I recently worked up the nerve to buy a package of Seitan at Whole Foods 365 the other day and I was pleasantly surprised by both the flavor and texture. It really was very similar to eating meat! (Maybe just a touch chewier)
If you don’t know what Seitan is, you can read all about it here.
This dish came together beautifully! The only thing you really have to remember is to cut your sweet potatoes small. So take some time with the chopping. It will pay off in quicker cooking times as well and ensuring that all the potato cooks evenly. I cut mine to approximately 1/4 inch squares. Maybe even a little smaller because I wanted this to cook quickly. If time is a concern in the morning (like it is for most of us!), try doing the chopping the night before. Keep the potatoes in a container filled with water and store in the fridge overnight. In the morning, simply drain off the water, pat the potatoes dry with a paper towel and proceed with the recipe.
YOU MIGHT ALSO ENJOY THESE VEGAN RECIPES:
VEGAN SWEET POTATO SEITAN SCRAMBLE RECIPE:
A protein packed start to your morning, you'll get a healthy dose of both protein AND veggies! Can't beat that with a stick!
- 1 tbsp. oil
- 2 cups sweet potato (diced very small for measuring)
- 4 medium white mushrooms sliced (about 3/4 to 1 cup)
- 1/4 cup red onion (chopped fine)
- 1/2 package Seitan
- 1/2 cup vegetable broth (as needed for cooking)
- 1/4 cup parsley
- salt and pepper to taste
- In a large skillet, warm the oil.
Gently add the sweet potatoes and cook for about 5 minutes, stirring constantly.
When the potatoes start to soften just slightly (5-10 minutes), stir in the mushrooms and onions and continue cooking.
If you find the oil is drying out, add in the vegetable broth as needed to continue cooking.
When all the veggies are cooked through, add in the seitan and cook for another 2 -3 minutes or until the seitan is warmed through.
Turn off the heat and quickly stir in the fresh parsley.
Serve with salt and pepper as needed.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Also note that the sodium can be reduced by using either low sodium or homemade vegetable broth.