Recipe Box: Vegan Veggie Scram

Food/Recipes

Chef Jillian Forte and her team from At Sara’s Table Chester Creek Café in Duluth came up with this breakfast bounty to satisfy their many vegan customers. They wanted a more hearty meal to last the day, and Jillian found plenty of place in the recipe for local produce like potatoes, onions, red peppers and tomatoes as well as a touch of her travels to Spain and Mexico with the Chorizo Spice, which can add a mild kick to anything from veggies to meats. “This recipe is a great example of a vegan breakfast that highlights how satisfying and delicious this lifestyle can be,” Jillian says. “It can also be easily modified for meat lovers by replacing or adding bacon for the tempeh.”

Serves: 2 • Prep Time: 10 minutes • Cook Time: 15 minutes

Ingredients:

  • 2 Tbsp. olive oil
  • 3 baked potatoes, cut into 1/2-inch wide half moons
  • salt to taste
  • 2 carrots, julienned or circular cut
  • 1 red onion, julienned
  • 1 red pepper, julienned
  • 1 c. broccoli pieces
  • 2 tsp. Chorizo Spice (see recipe)
  • 1/2 tsp. garlic, minced
  • 4 oz. tempeh (a cultured soy product available in most groceries), large crumbles
  • a splash white wine (use your table preference; Jillian likes chardonnay)
  • 2 c. fresh spinach
  • 3 Tbsp. pepitas (squash seeds), divided
  • 1 avocado, sliced lengthwise, divided
  • 1/2 large tomato, divided
  • 2 lime wedges

Chorizo Spice: Combine the following ingredients in a mixing bowl and reserve the extra in a resealable plastic bag.

  • 3 Tbsp. smoked paprika
  • 3 Tbsp. black pepper
  • 2-1/2 Tbsp. ground fennel seeds
  • 1-1/2 tsp. onion powder
  • 1-1/2 tsp. coriander
  • 3/4 tsp. oregano
  • 3/4 tsp. thyme
  • 3/4 tsp. Cayenne pepper
  • 1/2 tsp. cinnamon

Instructions:

Get a sauté pan nice and hot, add 1 Tbsp. olive oil and add potatoes once the oil is hot. As they become golden, flip to brown both sides and add salt to taste.

Meanwhile, heat another sauté pan and add the other 1 Tbsp. of oil. Once it’s hot, add carrots, onion, pepper and broccoli. Sauté for 3 to 4 minutes and then add garlic, continuing to sauté.

In a small bowl, combine the tempeh and 2 tsp. Chorizo Spice, mixing well.

Add the tempeh mix to the vegetables in the pan. Once the vegetables and tempeh have browned, deglaze the pan with the white wine and add a pinch more of the Chorizo Spice.

On two plates, divide the spinach evenly placing it on the outside of the plate in a circle. Place half of the golden potatoes in the center of each plate. Divide the vegetable/tempeh mix over the potatoes. Top each plate with pepitas, avocado and tomato. Garnish each with lime wedge and a sprinkling of Chorizo Spice.