Scrambled White Beans with Breakfast Potatoes and Tempeh Sausages

Serves 4 | Prep Time: 45 min | Cook Time: 1 hour
When you adopt a vegan diet, finding something to eat for breakfast often becomes your greatest challenge—well, that and convincing some of your friends to come over for a plant-based brunch. But don’t panic. Serve these fabulous scrambled white beans with a side of breakfast potatoes and tempeh sausages (or even baked tomatoes and mushroom caps), and even those picky eaters will thank you.
Breakfast Potatoes:
½ teaspoon baking soda
1 teaspoon salt, + more for seasoning
6 yellow-fleshed potatoes (about 2 lb/900 g)
¼ cup (60 mL) olive oil
Scrambled White Beans:
3 tablespoons vegetable oil
4 cups (70 g) baby spinach
6 mushrooms, minced
4 sun-dried tomatoes, chopped
1 clove garlic, minced
2 (19 oz/540 mL) cans white beans, rinsed and drained
2 tablespoons nutritional yeast
2 teaspoons maple syrup
½ teaspoon garlic powder
¼ teaspoon turmeric
Salt and black pepper, to taste
Water or vegetable broth (optional)
Tempeh Sausages:
¼ cup + 2 tablespoons (90 mL) vegetable oil
1 (8½ oz/240 g) package tempeh, cut into sticks
¾ cup (180 mL) vegetable broth
1 tablespoon tomato paste
1 tablespoon maple syrup
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon salt
½ teaspoon fennel seeds
½ teaspoon dry mustard
Pinch of cayenne pepper
For the Breakfast Potatoes:
1. Preheat the oven to 375°F (190°C).

Fill a large pot with water. Place over high heat, stir in the baking soda and salt, and bring to a boil.
3. Peel the potatoes, then cut into cubes. Add the potatoes to the boiling water and cook for 10 minutes. Drain and let rest for 5 minutes.
4. In a large bowl, combine the potatoes with the oil, then season with salt. Toss to coat.
5. Spread the potatoes over a baking sheet.
6. Bake for 40 minutes, tossing the potatoes at the halfway mark. Season to taste when ready to serve. Meanwhile, make the scramble and sausages.
For the Scrambled White Beans:
7. In a skillet over medium-high heat, heat the oil, then add the baby spinach, mushrooms, sun-dried tomatoes, and garlic and cook, stirring, for 5 minutes.
8. Add the remaining ingredients and keep cooking for 5 minutes or until heated through.
9. Using a fork, roughly mash the mixture, adding a bit of water or vegetable broth to loosen if the mixture is too thick. Set aside.
For the Tempeh Sausages:
10. In a skillet over high heat, heat the oil, then add the tempeh sticks and cook for 5 minutes, turning them from time to time to brown evenly.
11. Add the remaining ingredients. Keep cooking until the liquids are fully absorbed.
12. Lower the heat to medium-high, then add more oil if needed and keep cooking for 3 minutes or until the sausages are brown and crisp.
To Serve:
13. Divide the scramble, potatoes, and tempeh sausages among the plates. Season to taste.

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