Vegan Savory Ground Beef and Potatoes Skillet
Dive into comfort food bliss with this Vegan Savory Ground Beef and Potatoes Skillet! This hearty one-pan meal combines plant-based ground beef, tender russet potatoes, sweet bell peppers, and earthy spices like smoked paprika and cumin for a flavor-packed dish that’s perfect for busy weeknights. Simmered in low-sodium vegetable broth, the skillet is finished with frozen peas for a pop of color and freshness, and a sprinkle of chopped parsley for a vibrant garnish. Ready in just 45 minutes, this recipe is not only satisfying but vegan-friendly, gluten-free, and packed with wholesome ingredients. Serve it hot as a standalone meal or pair it with a crisp side salad for a well-rounded dinner everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 2 large, peeled and diced russet potatoes
- 12 ounces plant-based ground beef
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup low-sodium vegetable broth
- 0.5 cup frozen peas
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers are soft.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced potatoes to the skillet, stir to combine, and cook for about 5 minutes until they start to brown.
Push the vegetables to one side of the skillet, and add the plant-based ground beef to the empty spot. Cook for about 5-7 minutes, breaking it into crumbles until browned.
Sprinkle smoked paprika, ground cumin, dried thyme, salt, and black pepper over the entire skillet. Stir everything together to coat the veggies and beef crumbles evenly.
Pour in the vegetable broth, scraping any stuck bits from the bottom of the skillet. Bring the mixture to a simmer.
Cover the skillet, reduce the heat to low, and let it simmer for 15 minutes until the potatoes are tender, stirring occasionally.
Remove the lid, stir in the frozen peas, and cook for another 2-3 minutes until the peas are heated through.
Adjust the seasoning with more salt and pepper if needed.
Garnish with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2287 mg | 99% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 20.8 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4685 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
