Vegan eggs and potato recipe.

This eggs and potato recipe is my Vegan twist on a classical Arabic breakfast dish, “Eggs and Potato”. This recipe is Plant-based, soy-free (no tofu), Gluten-Free, and packed with flavor for all your family to enjoy. It is the perfect meal to kick-start your day!

Eggs and potato:

Eggs and potatoes are such a classic combination. They are a breakfast favorite in many cultures. In the US, people enjoy them as baked potatoes and eggs. In Spain, they eat them as Frittatas, where eggs and potatoes are combined with different spices and various cooking methods.

This Vegan eggs and potatoes recipe is inspired by Middle Eastern eggs and potatoes, it’s called “Bayd w batata” or ” Mfarakeh” in Arabic.

My mother used to prepare this for us in 2 different ways, one where she combined the potatoes with scrambled eggs and another way where she baked it in the oven. This recipe is the baked version.

Why choose the Vegan eggs and potato recipe?

Not only does this delicious recipe for vegan eggs and potatoes provide a nutritious and delicious way to start your day, but it also offers a wide range of versatility and customization options.

With this plant-based alternative to traditional eggs and potatoes, you will explore new ingredients, flavors, and textures, and you will not be disappointed with the taste!

Another advantage of choosing vegan eggs and potatoes is the positive impact it has on the environment, by reducing consumption of animal products!

The health benefits you will gain from switching to vegan eggs are numerous, you’ll be fueling your body with essential nutrients, vitamins, and fiber from the plant-based ingredients.

Most health benefits in this recipe are attributed to Chickpeas flour, the main ingredient that gives you an egg-like texture. Chickpeas flour is naturally Gluten-free and rich in vitamins and minerals such as folate, iron, manganese, magnesium, and copper. Plus many other health benefits, you can read more about them here.

That is why you should choose the Vegan eggs and potato recipe! Another vegan egg recipe that you should try is this delicious tofu egg mcmuffin by That Vegan Dad.

Ingredients you will need:

This recipe has two parts: first, to prepare the vegan egg mix, and second part, to prep the potatoes and combine it with the vegan eggs to bake.

Vegan eggs mix ingredients:

This is a basic Vegan egg mix (the first 4 ingredients) that you can use for Omelletes and baked vegan egg recipes, and add any other spices you prefer.

• Chickpeas flour, also called Gram or Besan flour, is made of ground chickpeas; therefore, it is gluten-free. It is higher in protein content than other gluten-free flour varieties and also high in fiber. It gives a perfect egg-like texture when mixed with a liquid of choice, whether water or milk.
• Gluten-free flour: I’ve used all-purpose gluten-free flour, but you can use any all-purpose flour you prefer.
• Baking powder.
• Kala Namak: which is called black salt, it’s a rock salt widely used in Indian cuisine, it has a smell that resembles cooked eggs due to its Sulfur content. It’s added to Vegan eggs for its smell.
• Spices: I’ve used turmeric powder for the yellow color, as well as onion and garlic powder.
• Salt
• Nutritional yeast: optional

Vegan eggs and potato recipe ingredients:

• Vegan eggs mix.
• Plant-based milk: any plant-based milk works well in this recipe, you can also use water instead.
• Potatoes.
• Olive oil.
• Spices: turmeric, smoked paprika, cumin, salt and pepper. You can substitute it with any other spices you prefer instead.
• Parsley: for garnishing.

How to make Vegan eggs and potatoes?

Prepare the vegan egg mixture:

• Into a mixing bowl, add all the vegan egg mix ingredients, and mix well to combine. Set aside for later.

Prep the potatoes :

You can choose boiling, oven baking, frying, or air frying to prep the potatoes. In this recipe, I have used my DeLonghi MultiFry to bake the potatoes:

• Add the chopped potatoes into a bowl and add olive oil. Mix to combine.
• Next, add the spices and seasoning and mix well to combine.
• Transfer the potatoes to the fryer and let them cook. It will take 10 minutes to cook.

Make the eggs and potato:

• Preheat the oven to 180°C
• Add one cup of the vegan egg mixture to a medium mixing bowl.
• Add the plant-based milk and whisk well to combine, it should be a batter consistency. Set aside for 10 minutes.
• Heat the olive oil in a cast iron skillet on the stovetop on medium heat, once heated add the cooked potatoes, then top with the vegan eggs & milk mixture, and cover the potatoes with the egg mixture. Continue cooking on the stovetop, on medium-high heat for 3 minutes.
• Pop the skillet in the preheated oven and cook the top only for a further 5 minutes til cooked through.
• Remove from the oven and let it cool for 5 minutes; garnish with the chopped parsley and serve.

Tips for success:

• To have a smooth vegan egg mixture, it is recommended to sift the Chickpeas flour when using, to avoid any lumps in the batter.
• Be aware of how much salt you add to the recipe since the egg mixture contains black salt, which is salty.
• Feel free to add any other veggies to the recipe, such as bell pepper or broccoli, if anything you will boost the nutritional value of these eggs and potatoes!
• Keep in mind that you can adjust the serving size based on your appetite and the number of guests you’re serving. This recipe can be doubled and even tripled.

Can you prepare the recipe in advance?

Surely you can! Especially the vegan egg mix, which is preferred to prepare in advance and use according to the recipe. The potatoes can be prepared and stored in the fridge ready to be mixed with the vegan egg mix, whenever you are planning to host a vegan breakfast or brunch to impress your family and friends.

How to serve vegan eggs and potatoes?

You can serve this delightful breakfast dish as it is with a warm tea or your choice of beverage!

It can also be served with a side of toast or crusty bread. Combining vegan eggs and crispy potatoes with a warm slice of bread is pure bliss. You can also include some avocado slices or a small salad to add a refreshing element to your breakfast spread.

How do you store leftovers?

For the Vegan egg mix (dry powder no milk), store the leftovers in a glass jar in the fridge and it will last up to a month.

Vegan eggs and potatoes leftovers can be stored in an air-tight container in the fridge for up to 3 days, just reheat in a microwave or the oven, serve, and enjoy.

This recipe is great for meal prep and meal planning, it is always a plus to have a breakfast ready on the go, or a light lunch/dinner.

Give this recipe a try and you won’t regret it, it’s a delicious, healthy breakfast recipe that is vegan and Gluten-free, and it is for vegans and non-vegans to enjoy as well.

Recommended recipes:

If you have enjoyed this delicious recipe and you are a potato fan, then check out these delicious Potato Tacos, a Mexican Vegan recipe by Mexican Made Meatless. For more Vegan breakfast recipe ideas, check out this Corn Pancakes recipe by PbF.

More Vegan recipes to check at VBA:

• Iraqi Bamia recipe.
• Avocado toast recipes.
• Beetroot salad
• Vegan karak tea recipe
• Vegan lazy cake

If you make this recipe, I’d love a comment, and to rate this recipe. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚