Vegan Egg and Potatoes

Between reading the news to moving across the country with 3 kids during a pandemic, I am mentally and physically drained. If you follow me on Instagram (@plant_basedpersian), you may know that my kids and I recently flew on United Airlines as we moved across the country. On the flight, the man sitting behind us would not wear a mask. When we told him he should wear a mask, he responded that we should go back to our country.

I remember being teased as a child about my Persian name or my Persian features, but I had never received hate speech like this directly. I felt angry and a need for accountability. I made a complaint to United Airlines, and I wanted to report him to the bar association (I heard him say he was a lawyer). But I also realize this is such a small comparison to the pain, hurt, injustice Black people face in this country.

A few days ago, I learned about the 2019 killing of Elijah McClain by Aurora, Colorado police officers. Not one of the police officers was arrested or even fired. This horrific murder occurred almost 1 year ago, and we have only heard about it now. The officers who killed Breonna Taylor in her own home in March have not been arrested and only one has been fired. No one has been held accountable for what happened to Kalief Browder as he spent 3 years on Rikers Island, languishing in solitary confinement, awaiting trial for a petty crime that was ultimately dismissed by prosecutors. And there are so many more names, so many more stories of injustice.

So I have been eating my feelings and craving comfort food lately. I wanted to share with you one of my favorite dishes from my childhood, Seebzamenee and Tokhmemorgh (Potato and Eggs). I remember my grandmother making this for lunch, and she would make the potatoes in a big pot of oil. They were so crispy and delicious.

This recipe is a healthier version with less oil and with “eggs” made from plants, but it is still delicious. My kids love to eat this with ketchup. I love to eat it with pickled vegetables (called “Torshi” in Persian) or hot sauce of course. I hope you enjoy it too.

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Vegan Just Eggs and Potatoes

Vegan Egg and Potatoes

  • Author: Plant-Based Persian
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


A vegan Persian crispy potato and “egg” comfort dish


  • 6 medium Russet potatoes
  • 1/2 tsp. turmeric
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • Just Egg (egg replacer)
  • cooking oil


  1. Wash, peel and dice the potatoes into small 1 inch cubes.
  2. Heat 2 Tbsp. cooking oil in a large non-stick pan on high heat for 1 minutes.
  3. Add diced potatoes and cook on high heat for 5-7 minutes.
  4. Reduce heat to medium and cook another 5 minutes.
  5. Add turmeric, pepper, salt to the potatoes.
  6. Cook another 2-5 minutes until potatoes are tender.
  7. Shake bottle of “Just Egg” egg replacer and add entire bottle to potato mixture.
  8. Cook another 5 min until the Just Egg liquid has cooked and firmed, stirring throughout like a scramble.
  9. Serve with ketchup or Persian Torshi.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian

Keywords: Vegan, Plant-Based, Persian, Iranian, Egg-free, Just Egg