Potato Skillet with Homemade Tomato Sauce

Today on #LunchBreakLIVE, teachers, Brian Jacobs & Michael Ngo will share their vegan lifestyle while creating a yummy Potato Skillet with Homemade Tomato Sauce.

Potato Skillet with Homemade Tomato Sauce

INGREDIENTS – for sauce

• 1 pkg sun dried tomatoes
• 1 can of tomato paste
• 16 oz can of stewed tomato
• 4 medium tomatoes or 1 pkg of cherry tomatoes
• 1 pkg soy chorizo1/2 cup oregano
• 4 – 6 garlic cloves, minced or pressed
• 1 onion
• 1 green or red sweet bell pepper
• 1 c parsley and/ or cilantro
• 1 fresh fennel
• 1 handful of fresh basil
• 4 multi-colored carrots
• 4 celery stalks
• 2 Tbsp oregano
• 1 Tbsp onion powder
• 1 Tbsp chipotle powder
• 2 Tbsp Mrs Dash
• 1/2 c red wine (optional)
• 1/2 c balsamic vinegar
• salt or Bragg’s Amino Acids to taste
• 4 – 5 pitted dates
• enough water to water to just reach top of vegetables in pot

DIRECTIONS – for sauce

1. Cook sauce in InstantPot for 19 min or place in a stock pot on high until it boils, then lower the heat and simmer for 40 min

INGREDIENTS – skillet potatoes

• 2 lbs potatoes
• 1 pkg Tofurky sausage, sliced
• 1/2 c vegan cheese (Trader Joe’s Vegan Mozzarella or Miyokos Fresh VeganMozz)

DIRECTIONS – skillet potatoes

1. Boil or steam potatoes until tender (about 15 min)
2. Transfer drained potatoes to a baking dish and allow it to crisp at 350 degrees F for 20 min (This is an optional step)
3. When potatoes are crisp, pour sauce over potatoes, add Tofurky sausage and sprinkle with vegan cheese
4. Continue to bake at 350 degree for 30 min

Ingredients for Homemade Tomato Sauce

Ingredients for Homemade Tomato Sauce

Boiled Multi-Colored Potatoes

Brian Jacobs and Michael Ngo with their Skillet Potato with Homemade Tomato Sauce