Smoky Vegan Tempeh, Mushroom, and Roasted Potato Breakfast Skillet
Loaded with vegetables, roasted potatoes, and vegan tempeh, this plant-based breakfast will keep you full and satisfied all morning long.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Plate
Ingredients
- 1½ cups low-sodium
- vegetable broth
- , divided
- 1 teaspoon cumin
- 2 teaspoons smoked paprika, divided
- 1 teaspoon parsley flakes
- 1 teaspoon black pepper, divided
- ½ teaspoon thyme
- 4 Russet potatoes, cubed
- 1 (8-ounce) package mushrooms, chopped
- 2 bell peppers, thinly sliced
- 2 small zucchinis, sliced into half moons
- 1 (6-ounce) package
- tempeh
- , cubed
- 1 teaspoon onion powder
- 1 tablespoon low-sodium soy sauce
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