Breakfast Bowl #2: Meat n' Potatoes

Not real meat and potatoes. (Okay, real potatoes. Fake meat.) In vegan cooking there are two general camps: Food that tries to emulate the Standard American Diet, and food that embraces veganism in all of its plant-based glory. I like to dabble in both, and this dish definitely belongs to the former. If you're a vegan skeptic who simply cannot imagine a meal without an animal, this is for you. Aaron said it somewhat tasted like steak but that regardless, it was really tasty. Plan ahead because the "meat" needs to be marinated overnight.

Meat n' Potatoes Breakfast Bowl (makes 4 servings)

1/4 cup Bragg's Liquid Aminos/tamari/soy sauce
1/2 tsp. garlic powder
1/2 Tbls. nutritional yeast
1/4 tsp. dried marjoram
1 Tbls. seasoned rice vinegar
1 tsp. liquid smoke
1 Tbls. ketchup
1 Tbls. grape jelly
8 oz. seitan
1 medium sweet potato
1 medium russet potato
Salt and pepper
Canola oil
1 avocado (optional)

Combine the first 8 ingredients in a medium sized tupperware to make the marinade. Tear or cut the seitan into small chunks and marinate in the fridge overnight.

When you're ready to cook, preheat the oven to 400 F. Wash and peel the potatoes, if desired, and chop into small pieces. Toss in a large baking pan with canola oil, salt, and pepper. Bake for 45 minutes or until fork-tender, stirring occasionally.

About 15 minutes before the potatoes are done, heat a drizzle of canola oil in a large pan. Add the seitan and the remaining marinade and cook on medium-high heat until the sauce has thickened to fully coat the seitan.

Combine the seitan with the potatoes and top with sliced avocado (optional).