Easy Vegan Chimichurri "Steak" and Potato Breakfast Bowls

5 from 1 vote

Skillet potatoes and mushrooms, topped with "eggs" and chimichurri sauce.

Prep Time15

Cook Time30

Course: Breakfast

Servings:

Calories: 325kcal

Author: Lauren Boehme

First, prep the mushrooms. Add the chopped mushrooms to a large mixing bowl, Pour the olive oil, soy sauce, lemon juice, liquid smoke, garlic, salt, pepper and vegetable broth over the mushrooms. Toss to combine and then let the mushrooms marinate while you prep the potatoes.
Add the cubed potatoes to a large pot of water. Bring to a boil. Then simmer for about 10 minutes or until fork tender. Drain the potatoes.
Heat the olive oil for the potatoes in a large non-stick or cast iron skillet. Add the potatoes to the skillet.
Sprinkle the potatoes with the paprika and a pinch of salt and pepper. Press the potatoes into the skillet, Sauté for a few minutes, toss then press the potatoes back down and repeat until the potatoes are golden brown. About 10 to 15 minutes. Taste and adjust seasonings.
Push the potatoes to one side of the skillet. Then add the mushrooms, marinade and all, to the other side of skillet. Sauté the mushrooms for about 5 minutes. Then remove the potatoes from the skillet. Spread the mushrooms out into the entire skillet.
Add the "steak" to the skillet if using and sauté with the mushrooms for about 5 minutes or until the "steak" is brown.
Now, build you bowls. This will make about 4 bowls, divide the potatoes into 4 bowls, top with 1/4 of the "steak", about 1/4 cup of the "eggs" and then drizzle about 1/4 of the chimichurri over the bowls.
Now, enjoy or save for breakfast throughout the week! They reheat well!