Vegan Breakfast Hash

Vegan Breakfast Hash Recipe

By Brand New Vegan

Ingredients

2 Russet Potatoes, cubed

1 1/2 cups Cauliflower, riced

3/4 cups Mushrooms, diced fine

2 Tbs Walnuts, chopped fine (optional)

2 Tbs Low Sodium Soy Sauce

1 1/2 tsp Chili Powder

1/2 tsp Smoked Paprika

1 Yellow Onion, diced

1 Red Bell Pepper, diced

1 Jalapeno, diced (optional)

1/4 cup Ketchup

1/2 tsp Oregano

1/4 tsp Thyme

Black Pepper to taste

Instructions

1Preheat oven to 400 degrees F

2Scrub potatoes and cut into 3/8″ cubes, place in bowl of cold water

3Mix riced cauliflower, chopped mushrooms, and optional chopped walnuts in a separate bowl

4Stir in soy sauce, chili powder, and paprika

5Spread taco mixture on one parchment-lined baking sheet

6Rinse and drain potatoes and spread on a 2nd parchment-lined baking sheet

7Bake both pans of veggies, stirring after 30 minutes, and then baking an additional 10-15 min

8Meanwhile, dice the onion and saute in a large skillet until softened.

9Use 1-2 Tbs of veg broth or water to prevent sticking

10Add diced Red Bell Pepper and jalapeno (if using) and simmer gently.

11When potatoes and the taco meat are finished, add to the skillet and stir to combine

12Add ketchup, oregano, and thyme and stir to mix

13Add a few grinds of black pepper to taste

14Simmer until heated through and serve with additional ketchup or gravy

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