Vegan brunch skillet

By A.J. Abelman

For those who are new to the idea of a vegan lifestyle, serving vegan food seems daunting, difficult, tasteless and boring. However, most vegan dishes are anything but. This “scramble” is simple to make, high in protein and delicious, whether you’re feeding a house full of hung-over friends or cooking up a Sunday snack.

Having fresh vegetables is key, and it is best to buy from small produce stores or “off the truck” in local neighborhoods instead of from the grocery store. This ensures they’ll be less expensive and often better-tasting.

Gather all the ingredients, and wash the potatoes and peppers thoroughly. Make sure to give them a good scrub to eliminate dirt or pesticides. Dice the onion and set it aside. Do the same with the peppers. Cut the potatoes into cubes or “hash brown” style. Using a large skillet, heat enough oil to cover the bottom of the pan. Once the oil is hot, add the potatoes, stirring occasionally until they are soft, brown and cooked thoroughly.

As the potatoes simmer, season generously with a seasoning of choice. Adding more oil may be necessary if the potatoes begin to appear dry or burnt. This dish is delicious with

Mexican-style seasonings, such as Adobo All Purpose seasoning or cayenne pepper, salt and black pepper to taste. Add the onion and cover for 2 to 4 minutes until the onions are soft but not soggy.

Uncover and stir in the peppers, seasoning them a bit more. Cook for a few minutes before draining and adding the entire can of black beans. If you are trying to maintain the vegan quality of this dish, check first to make sure the black beans are vegetarian. Canned beans may contain animal lard.

Stir thoroughly and cover, allowing the dish to simmer for a few minutes.

Once the dish is cooked thoroughly, top it with avocado slices and hot sauce to taste. You now have a filling, delicious brunch to satisfy vegans and meat-eaters alike.


3    tablespoons of vegetable or canola oil, enough to cover bottom of pan

3–6    medium Idaho potatoes, cubed

1     green pepper, diced

1    red pepper, diced

1/2    onion, diced

1    can of black beans, drained

1    avocado, sliced

1    bottle of hot sauce of choice

1    jar of salt, pepper or Adobo seasoning


1.    Wash and dry potatoes and peppers

2.    Dice onion and peppers

3.    Add oil to large pan or griddle

4.    Add potatoes, cook on medium heat uncovered for 10 minutes

5.    Season generously

6.    Once potatoes are soft, add onions

7.    Stir and cover, cook 2 to 4 minutes

8.    Stir in peppers and season

9.    Once peppers are soft, add beans

10.    Cook until well-mixed and hot

11.    Top with sliced avocado and hot sauce to taste