Spicy Vegetarian Breakfast Mess Recipes

SPICY VEGETARIAN STEW

Spicy Vegetarian Stew image

Spicy vegetarian stew. You'll love how this "good for you" recipe makes you feel.

Provided by tgp631

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 (10 ounce) package matchstick carrots
3 medium jalapeno peppers, minced
1 medium onion, chopped
6 cloves garlic, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon cayenne pepper, or more to taste
1 teaspoon chili powder, or more to taste
1 teaspoon hot smoked paprika
2 ½ cups vegetable broth
1 (16 ounce) package frozen diced butternut squash
1 (15 ounce) can chickpeas, rinsed and drained
1 (16 ounce) bag fresh spinach

Steps:

Heat olive oil in a stockpot over medium-high heat. Add carrots, jalapenos, onion, and garlic; cover and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add cumin, cayenne, chili powder, and paprika; cook and stir for 1 minute.
Add vegetable broth, squash, and chickpeas; bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 10 minutes. Uncover and add spinach. Cook and stir until spinach is wilted, 5 to 7 minutes.

Nutrition Facts : Calories 309 calories, Carbohydrate 51.9 g, Fat 9.1 g, Fiber 11 g, Protein 11 g, SaturatedFat 1.2 g, Sodium 647.1 mg, Sugar 7.3 g

SPICY VEGETARIAN BREAKFAST MESS

Spicy Vegetarian Breakfast Mess image

This is a variation of something my Dad made on Sunday mornings. His would usually incorporate some leftovers from the past week like steak or chicken or kielbasa. The rest is mostly potato, egg and onion. There is no single recipe for a "mess" so add or substitute whatever you have on hand. I rarely measure anything when I cook, unless I am following somebosy else's recipe, so these are approximate.

Provided by janthemansnakerober

Categories Breakfast

Time 17m

Yield 1 mess, 2-3 serving(s)

Number Of Ingredients 11

Ingredients

2 large red potatoes, cubed, skins left on
1/2 medium onion, coarsely chopped
1 tablespoon light olive oil
6 garlic cloves, coarsely chopped
2 serrano peppers, sliced in thin rounds
1 tablespoon fresh dill
1 tablespoon fresh oregano
1 tablespoon fresh basil
1 tablespoon fresh rosemary
6 ounces soy chorizo
4 eggs

Steps:

Heat (med to med-high) oil in cast iron skillet, add potatoes.
Let potatoes start to brown for a couple of minutes then add onions and stir through.
Continue to cook potatoes and onions for about five minutes.
While taters are cooking, brown the Soyrizo in another skillet.
Chop the herbs together, mix with the garlic and serranos and add to the potatoes and onions.
Stir the potato mixture while cooking for about two more minutes.
Add browned Soyrizo to the potatoes and stir together.
Move everything to the edges of the skillet and add the eggs to the center.
Cook eggs until the start to set, then scramble, eventually mix everything together into a mess.
Serve with warm tortillas.

Nutrition Facts : Calories 502.4, Fat 17.4, SaturatedFat 4.2, Cholesterol 423, Sodium 165.8, Carbohydrate 66.2, Fiber 7.5, Sugar 6, Protein 20.6

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