Veggie Slinger Recipe
Hungry Planet veggie patty on top of breakfast potatoes, smothered in meatless chili and topped with gouda jalapeno cheese sauce and a sunny side up egg, served with toast.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Breakfast Potatoes
Veggie Patty
Meatless Chili
Gouda Jalapeno Cheese Sauce
Sunny Side Up Egg
Toast
Method
Breakfast Potatoes
- 1
Prepare the Potatoes
Peel and dice the Russet potatoes into small cubes.
- 2
Season the Potatoes
In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
- 3
Veggie Patty
- 4
Meatless Chili
- 5
- 6
Add Ingredients
Add the canned kidney beans, diced tomatoes, chili powder, cumin, and vegetable broth. Stir well to combine.
- 7
Simmer the Chili
Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes. Season with salt and black pepper to taste.
Gouda Jalapeno Cheese Sauce
- 8
Prepare the Cheese Sauce
In a saucepan over medium heat, combine milk and cornstarch, stirring until smooth.
- 9
Add Cheese and Jalapeno
Slowly add the shredded Gouda cheese and diced jalapeno, stirring continuously until melted and smooth. Season with salt to taste.
Sunny Side Up Egg
- 10
Cook the Egg
In a small non-stick skillet, melt butter over medium-low heat. Crack the egg into the skillet and cook until the white is set but the yolk is still runny, about 2-3 minutes.
Assembling the Dish
- 11
- 12
Serve with Toast
Toast the slices of bread and serve alongside the Veggie Slinger for a complete meal.
