Vegan Easter Brunch – Try A Flavorful Country Skillet | Vegan Cooking - Vegan Recipes & Resources

Ingredients

• 8 ounces small red potatoes, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1/2 medium onion, chopped
• 1/2 red or green bell pepper, chopped
• 6 ounces vegan sausage
• 1 pound extra-firm tofu, drained, pressed, and cut into 1/2-inch dice
• 6 ounces Swiss chard, stemmed and chopped
• 2 cloves garlic, minced
• 1 cup sliced cremini mushrooms
• 3 tablespoons nutritional yeast
• Juice of 1/2 lemon
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• Pinch cayenne pepper