1 tbsp olive 9oil
1/3 cup breakfast style frozen potatoes
4-5 medium size Fresh Mushrooms
1/2 of a medium sized one Fresh Tomato
1/4 cup fresh spinach ()
less than 1/4 cup vegan Pepperjack soy cheese alternative, shredded
1/3 cups 3 grain or flavored) Tempeh
salt, pepper, and chili powder to taste
less than 1/4 cup diced onions
vegan sour cream (optional)
Start by heating the olive oil in a skillet pan, and begin cooking the frozen potatoes over medium-low heat. These take the longest to cook and are best to get started about 3-5 minutes early. Stir occasionally.
Separately, start chopping your tempeh and vegetables and add to the olive oil and potatoes. Add the tempeh first, followed by the mushrooms and onions, then spinach. I just listed what vegetables I usually use, but feel free to experiment! However, ALWAYS put in the tomato last, cover the skillet and turn the heat to high--- the juice from the tomato moisture cooks everything a bit faster.
After about two minutes, remove from heat, check to make sure the potatoes are fully cooked with a fork. If they're not, add a touch more olive oil and go back to heating.
Once they are fully cooked, remove from heat, spice to your taste and place into serving bowl. Shred the pepperjack soy cheese into the bowl, and stir until it melts. Then serve :)
I usually enjoy this with vegan sour cream, and for a spicier variety, try using diced Anaheim chili peppers, or even jalapenos.