Vegetarian Savory Ground Beef and Potatoes Skillet
Elevate your weeknight dinner game with this Vegetarian Savory Ground Beef and Potatoes Skillet, a hearty one-pan recipe brimming with robust flavors and wholesome ingredients. This vegan twist on the classic ground beef and potatoes dish features plant-based ground beef, tender russet potatoes, sweet bell peppers, and vibrant spices like cumin, paprika, and chili powder for a deeply satisfying flavor profile. Simmered with juicy diced tomatoes and topped with fresh parsley, this easy skillet meal combines convenience and taste perfectly. Ready in just 45 minutes, it’s an ideal choice for busy households seeking a quick, nutritious, and family-friendly recipe. Serve as a standalone dish or pair it with crusty bread or a side salad for a complete dinner. Keywords: vegetarian skillet recipe, plant-based ground beef, easy dinner ideas, healthy one-pan meals, meatless recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, diced russet potatoes
- 12 ounces plant-based ground beef
- 1 diced red bell pepper
- 15 ounces canned diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 0.5 cup water
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced potatoes to the skillet and cook, stirring occasionally, for about 10 minutes, until they start to soften.
Push the potatoes to the side and add the plant-based ground beef in the center of the skillet. Cook until browned, about 5-7 minutes, breaking it apart with a spoon.
Mix in the red bell pepper, diced tomatoes (with juice), cumin, paprika, chili powder, salt, and black pepper.
Pour in the water and stir everything together. Bring the mixture to a simmer.
Cover the skillet, reduce the heat to low, and let it simmer for about 10 minutes, or until the potatoes are fully cooked.
Uncover and cook for an additional 2-3 minutes to let some of the liquid evaporate, if necessary.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4228 mg | 184% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 30.7 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5247 mg | 112% | |
*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.
