hey y'all welcome back to Make It Dairy Free I am Larisha and today we are
sharing one of our favorite breakfasts two different ways.
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Now we have shared a lot of breakfast around here there has been doughnuts and french toast
casseroles and cinnamon rolls and pancakes and so much more but before you
guys think that we have a serious bread obsession we thought that we should
switch it up a little bit with one of our other favorite breakfast ideas today
we are going to be showing you how we make our vegan sausage egg and potato
skillet and then we are also going to be showing you how we turn that into
burritos if you need breakfast on the run it's one of those true comfort food
breakfast that is super easy to make and you can meal prep it for the whole week
but also if you were making the burritos you can freeze those and they will last
up to three months so you have breakfast prepared no matter when you need this
dish is also a completely customizable so if you don't like or can't have tofu
you could swap that out for a chickpea scramble or maybe where you live you
can't find vegan sausage you could swap that out for some mushrooms add some
avocado on top or add some salsa or ketchup the possibilities are literally
endless so let's get right into this video and show you how to make it
okay so we are going to start by peeling our potatoes we are using russets which are
perfect for frying up quick tip don't throw away those peeled potato skins
throw them in some oil for a few minutes and then toss with some sea salt for a
quick zero-waste potato chip then cube your potatoes you want them into
bite-sized pieces and it doesn't matter if you make them large or small but you
do want to try to make them as close to the same size as possible so it cooks
evenly then we are going to put those into a bowl and fill with water and let
it sit for 30 minutes this helps remove the excess starch if you want to prep
ahead you can totally do this part overnight next we are wrapping a block
of tofu in a kitchen towel and pressing it to get all the excess water out while
you wait for your potatoes and tofu to be ready let's chop our other
ingredients you need two total peppers it honestly doesn't matter what color
you use but we love using a mixture of red green yellow and orange so that the
dish looks prettier at the end you also need to dice up a sweet onion you could
totally use a yellow onion if that's what you have
and once you have all your vegetables chopped and your potatoes are ready you
want to drain all the water off the potatoes and then lay them on a kitchen
towel now listen you want to try to get as much liquid off the potatoes as you
can one reason that many people struggle
with getting the perfect hash is because their potatoes have too much liquid
which causes them to stick and not fry up beautifully golden-brown melt the vegan
butter into a large skillet and add the potatoes do it in batches if you don't
have a big enough pan but don't crowd your potatoes once you have a single
layer put the spatula down and walk away that's right
do not touch those potatoes trust me let them cook for two to three minutes
before you move them at all do that a few times until your potatoes are golden
brown on all sides add in your onions and peppers and let them soften for a
few minutes before crumbling in the vegan sausage if you're adding we are
using the Lightlife brand here but we have also sliced up some Field Roast
apple maple sausage links for another option you can also swap for some
mushrooms to keep it plant-based or omit altogether if you don't like either
let that cook for about four minutes and then we're adding in our seasoning we're
doing Italian seasoning black pepper garlic powder and salt and stir to
combine that once you have all that combined you are going to push it all to
one side and crumble that block of tofu on the empty side another option would
be to use a different vegan egg product like just egg or even a chickpea
scramble if you're wanting to keep this top 8 allergen free to the tofu we are
going to add some black pepper turmeric for color and some Kala namak or also
known as black salt in case you don't know black salt has a sulfur smell to it
which elevates your vegan eggs to taste so similar to typical eggs it's crazy
you just need a pinch and if you are missing traditional eggs it's an
absolute must buy combine the two sides and then we're adding in spinach or you
could also do kale let this spinach wilt a bit before adding in some maple syrup
the hint of sweetness along with the savoriness of the rest of the dish just
takes it to a whole new level cook until your spinach has wilted and
then add in vegan cheese if you're adding check out our post linked below
for our vegan shredded cheese taste tests quick tip pull the shredded cheese
out when you start soaking your potatoes room-temperature vegan cheese will melt
easier this dish is really versatile so feel free to add in omit things that
will make it perfect for you then it's ready to serve
also take this mixture and add it to a 10-inch tortilla shell or use a
gluten-free option and make these into breakfast burritos they are perfect when
you're on the go and you can even let the mixture cool first and freeze them
for up to three months thank you so much for watching
we have been so thankful to see the outpouring of love lately and we just
appreciate each and every one of you make sure to give this video a like and
leave a comment below on what you'd like to see from us next make sure you take
time to rest and reset and enjoy your loved ones especially with some
delicious food we'll see you soon