Loaded Breakfast Potatoes w/ Tempeh Chorizo, Pistachio Queso and Toasted Pepita Crunch
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 45 minutes
Servings: 4
The Challenge: Loaded Breakfast Potatoes
Holy smokes - welcome to breakfast paradise! Nom nom nom. You’ll be in heaven when you dig into this dish! Welcome to loaded vegan breakfast potatoes. Breakfast potatoes are delicious. Breakfast potatoes are even more delicious when topped with dope things like chorizo / queso / and a pepita sunflower crunch.
There are a few layers of absolute wonderfulness here, and we speed the process up to make this a nice easy dish to make for brunch some weekend. It has a little heat to it so it will be perfect to warm you up during these cold winter weekends.
First, we start with breakfast potatoes. I actually really love cooking potatoes in the microwave for par boil … sue me! But its a quick way to get them to par boil before pan frying for that amazing sear. We used new potatoes in this dish because I think it has a better crunch!
From there, we made a beautiful pistachio queso cheese. Ever tried pistachios in your cheese? ITS EPIC. I hate cashew cheese. Why? Because its too sweet. Pistachios, though, have that nutty salty smoky flavor, and its perfect for any cheesy spread you want to make. We also use my lentil chorizo recipe and replace it with tempeh to create this amazing tempeh-based chorizo.
Finally, we toast up some pepitas + sunflower seeds in a dry pan with some spices to create a delicious textural element and crunch to the dish. Don’t forget fresh avocado, a chipotle sauce, and some other fresh ingredients to blend out the dish.
In the end, its an AMAZING breakfast dish that will just sing YUMMMMMMMMMM. And your homies will literally say OMG you rock chef. Crush it with this breakfast dish!
Let’s get into it!
Ingredients:
New Potatoes
4 medium new potatoes, medium cubed
2 tbl vegan butter
Spices: 1/2 tsp sea salt, pinch of pepper, 1/2 tsp Old Bay seasoning (creole), pinch of cumin
Pistachio Queso
3/4 cup raw pistachios (if roasted, remove salt)
1/4 cup raw sunflower seeds
3 tbl nutritional yeast
2 garlic cloves, minced
1/2 lemon, juiced
Spices: large pinch of sea salt + pepper + smoked paprika
1/3 cup vegetable broth
Tempeh Chorizo
1 tbl olive oil
1/2 yellow onion, diced
1 garlic clove, minced
10oz of tempeh
Spices: 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp ground bay leaves, 1/4 tsp cinnamon, 1/2 tsp oregano, 1/4 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp ancho chili powder, 1/2 tsp smoked paprika, 1/4 tsp sea salt, 1/4 tsp black pepper
2 tbl apple cider vinegar
Toasted Pepita Crunch
1/4 cup pepitas, raw
1/4 cup sunflower seeds, raw
Spices: large pinch of sea salt + pepper + smoked paprika + coriander + creole seasoning
Other
large handful of roughly torn cilantro
2-3 green onions, diced
1-2 avocados, chopped
chipotle aioli (optional - 1/4 cup vegan mayo, 1/2 lime juiced, 2 chipotles in adobo sauce + 1 tbl of adobo sauce)
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . MIcrowave-Safe Bowl . Large Frying Pan . Food Processor . Medium Frying Pan . Small Frying Pan . Whisk
Before You Cook:
Wash and chop fresh ingredients
1. To start, add potatoes to a large microwave-safe bowl with 2 tbl of water. Microwave for 7-8 minutes to parboil potatoes.
2. While the potatoes parboil, add the 10oz of tempeh to a food processor and pulse until broken down to ground sausage size.
3. Add potatoes to a castiron pan with vegan butter + spices and cook over medium heat for 7-8 minutes until a nice sear forms. Set aside.
4. To a medium frying pan, add the oil + onion + garlic. After a few minutes cooking on medium heat, add in spices + tempeh and cook for 6-7 minutes until the tempeh starts to brown.
5. For the pistachio cheese sauce, add all the ingredients to a food processor and blend for 10-15 seconds. Scrape down sides + repeat process until well blended. If too thick, add more water/vegetable broth.
6. Once the potatoes are done and have cooled for a few minutes, mix in the cheese sauce mixture. Set aside.
7. Next, add the sunflower seeds + pepitas to a dry pan and toast with spices for 5-6 minutes over medium-high heat.
8. In a small bowl, mix together the chipotle sauce ingredients.
9. To finish, get your fresh ingredients chopped together and set aside.
10. Add the crunch element on top of the cheesy potatoes to serve.
11. To serve, throw 1/4 of the potato mixture on a plate, drizzle with chipotle sauce, and add fresh ingredients.
