brunch vegan recipe potatoes mushrooms spinach Brunch Vegan Recipe With Potatoes Mushrooms Spinach

Brunch is one of those special meals where you can combine breakfast and lunch favorites into one delicious, satisfying experience. For those following a plant-based lifestyle or simply looking to enjoy a wholesome, flavorful meal, this vegan brunch recipe featuring potatoes, mushrooms, and spinach is a game-changer.

It beautifully balances the earthiness of mushrooms, the heartiness of potatoes, and the fresh vibrancy of spinach, all sautéed to perfection with aromatic herbs and spices. Whether you’re hosting friends or enjoying a quiet weekend morning, this dish is easy to prepare, packed with nutrients, and bursting with flavor.

Not only is it a crowd-pleaser, but it also offers a comforting, warm dish that feels indulgent without any animal products. Plus, it’s versatile enough to pair with a variety of other brunch favorites or stand alone as a wholesome, filling meal.

Read on to learn why this recipe deserves a spot in your brunch rotation, along with tips, variations, and serving suggestions to elevate your plant-based brunch game.

Why You’ll Love This Recipe

This vegan brunch recipe is a perfect harmony of simple ingredients that come together to create a dish full of texture and flavor. The golden crispy potatoes provide a satisfying crunch, while the mushrooms bring a meaty, umami-rich depth.

The spinach adds a vibrant pop of color and a boost of nutrition, making every bite both delicious and nourishing.

It’s quick to make, requiring only one skillet, which means less cleanup and more time to enjoy your meal. This recipe is also highly adaptable: you can spice it up with your favorite herbs, add a hint of garlic or chili flakes, or swap ingredients based on what you have on hand.

Whether you’re vegan or just want a healthy, hearty brunch option, this recipe delivers on taste, simplicity, and nutrition. It’s a great way to start your day energized and satisfied.

Ingredients

• 3 medium potatoes, peeled and diced into 1/2-inch cubes
• 8 oz cremini or button mushrooms, sliced
• 4 cups fresh spinach, roughly chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• Red pepper flakes (optional, for a bit of heat)
• Fresh parsley (optional, for garnish)

Equipment

• Large non-stick or cast-iron skillet
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons
• Colander (for washing spinach)

Instructions

1. Prepare the potatoes: Rinse and peel the potatoes, then cut them into 1/2-inch cubes for even cooking. Pat them dry with a clean towel to remove excess moisture, which helps in getting them crispy.
2. Cook the potatoes: Heat 1 tablespoon of olive oil in your skillet over medium heat. Add the diced potatoes, season with salt, pepper, and half the smoked paprika. Cook, stirring occasionally, until potatoes are golden brown and tender, about 15-20 minutes. If they start to stick, add a splash of water and cover for a few minutes to steam.
3. Sauté the aromatics: Push the potatoes to one side of the skillet, add the remaining olive oil. Sauté the chopped onion and garlic until fragrant and translucent, about 3-4 minutes.
4. Add mushrooms: Add the sliced mushrooms to the skillet, season with thyme, salt, and pepper. Cook until mushrooms release their moisture and become golden, about 7-8 minutes.
5. Incorporate spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. If using, sprinkle red pepper flakes now for a subtle kick.
6. Combine and finish: Mix all the ingredients evenly, adjust seasoning with salt, pepper, and smoked paprika to taste. Cook for another minute to let the flavors meld.
7. Serve: Garnish with fresh parsley and serve warm for a hearty vegan brunch treat.

Tips & Variations

For extra crispiness on potatoes, parboil them for 5 minutes before sautéing. This short boil softens the potatoes and helps achieve a golden crust.

You can easily swap potatoes for sweet potatoes or add other veggies like bell peppers or cherry tomatoes for a colorful twist. Using baby spinach works just as well and wilts faster.

If you prefer a creamy texture, stir in a splash of coconut cream or your favorite plant-based cream at the end. For added protein, toss in some cooked chickpeas or crumbled tofu seasoned with nutritional yeast for a cheesy flavor.

Feeling adventurous? Try adding fresh herbs like rosemary or sage to enhance the earthiness of the mushrooms and potatoes.

Nutrition Facts

Serving Suggestions

This vegan potatoes, mushrooms, and spinach recipe pairs wonderfully with fresh avocado slices or a tangy homemade salsa for contrast. You can also serve it alongside crusty whole-grain toast or vegan sausages for a heartier brunch spread.

For a balanced meal, consider adding a side of fresh fruit or a light salad tossed with lemon vinaigrette. If you’re looking for more plant-based brunch ideas, check out our Lemon Ricotta Pasta With Arugula Recipe for a refreshing pasta dish or the hearty Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for another vegan brunch favorite.

Conclusion

This vegan brunch recipe with potatoes, mushrooms, and spinach is a fantastic way to start your day on a wholesome, flavorful note. It’s straightforward to prepare, packed with nutrients, and offers a satisfying combination of textures and tastes.

Whether you’re cooking for yourself or entertaining guests, this dish delivers comfort and nourishment in every bite.

Not only is it a versatile recipe that welcomes creativity, but it also highlights how simple plant-based ingredients can be transformed into a delicious meal. Don’t hesitate to experiment with your favorite herbs and add-ins to make this recipe your own.

For more delicious recipes to complement your brunch, try the Low Fodmap Appetizer Recipes or the delightful Maple Bourbon Pickles Recipe. Happy cooking and enjoy your plant-powered brunch!

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