Loaded Breakfast Potatoes with Mushroom Gravy
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 3 large servings
Mushroom Gravy
  • 1½ cups coconut milk, light or full-fat (I used full-fat)
  • ¼ cup onion, minced
  • 2 garlic cloves, minced
  • ¼ cup cremini mushrooms, chopped very small
  • 1 tablespoon corn starch
  • 2½ tbsp nutritional yeast
  • 1 tbsp tamari
  • Salt & freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 3 cups russet potatoes, chopped into small cubes
  • ¼ cup onion, minced
  • ¼ cup tomato, diced
  • ¼ cup red bell pepper, diced
  • Salt & freshly ground black pepper, to taste
  • ¾ cup dandelion greens, chopped
Mushroom Gravy
  1. In a small pot, add ¼ cup of your coconut milk, and bring it to a simmer over medium heat.
  2. Next, add the onion, saute for 2-3 minutes, then add in the garlic. Cook for another 2-3 minutes, or until the onions are slightly clear.
  3. Add the mushrooms and saute until they have darkened and reduced in size, about 7 minutes.
  4. Add the corn starch and mix it in very well.
  5. Add the rest of the coconut milk, the nutritional yeast and the tamari. Bring to a boil, then cook on low, stirring occasionally, until the gravy reaches the consistency you like (took about 5 minutes for me). Season with salt & pepper and serve over your cooked potatoes.
  1. Heat olive oil in a large pan over medium heat. Once it's hot, add the potatoes, cover, and cook for about 12 minutes, stirring occasionally.
  2. Add the onions, and cook for about 5 minutes more.
  3. Add the tomatoes and bell pepper. Cook, uncovered, 5-10 minutes more, or until the potatoes are crispy and browned.
  4. Fold in the dandelion greens, and then season with salt and pepper.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/loaded-breakfast-potatoes-with-mushroom-gravy/