If you’re spending a leisurely Easter Sunday, Tamasin Noyes’ Country Skillet might be the perfect main dish for brunch. It’s a vegan translation of a flavorful, satisfying country classic. Tamasin is a Midwesterner who’s been vegetarian for over 30 years and vegan for many of those years.
To Tamasin, being vegan is a gentle way of life filled with delicious nutritious food. Here are her words: “My approach to cooking is to combine wonderful fresh ingredients, proteins, and aromatic herbs and spices to create bold-flavored dishes. Food is nurturing and a vegan diet is the most compassionate choice for both the planet and all who live on it. Delicious food is one of the most persuasive aspects of a vegan diet, and I enjoy sharing that with others, like you.” Tamasin’s website is www.veganappetite.com. Here’s her recipe.
• 8 ounces small red potatoes, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1/2 medium onion, chopped
• 1/2 red or green bell pepper, chopped
• 6 ounces vegan sausage
• 1 pound extra-firm tofu, drained, pressed, and cut into 1/2-inch dice
• 6 ounces Swiss chard, stemmed and chopped
• 2 cloves garlic, minced
• 1 cup sliced cremini mushrooms
• 3 tablespoons nutritional yeast
• Juice of 1/2 lemon
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• Pinch cayenne pepper
Steam the potatoes over a pot of boiling water until fork tender, 12 to 15 minutes. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the potatoes and cook 6 to 8 minutes,until they begin to turn brown. Reduce the heat to medium if the potatoes get too dark, then transfer to a plate and set aside.
In the same skillet, heat the remaining tablespoon of oil over medium heat. Ad the onion and cook for 2 minutes. Add the pepper and sausage and cook 2 minutes, or until the pepper starts to soften and the sausage begin to brown.
Add the tofu, chard, and mushrooms. Cook, stirring, for 5 minutes, or until the tofu begins to turn golden. Add the yeast, lemon juice, herbs, salt, and cayenne. Cook for 5 minutes to allow the flavors to blend. If the mixture is dry, add a splash of water. Add the reserved potatoes to the tofu mixture and cook another 5 minutes. Serve immediately.
More Recipes for Easter Brunch
You could add to the festivities of this Easter brunch with some of Claire Gosse’s delicious muffins or baked goods from Are You Sure That’s Vegan? (Breakfasts). How about some Apple Oatmeal Muffins or Cheese Biscuits or Croissants? Or you could serve the Country Skillet dish with Baked Apples or Apple & Pear Crumble or Raspberry & Apricot Crumble from Are You Sure That’s Vegan? (Desserts). Click the links to see the beautiful photos and get some free recipes.
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