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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