Vegan Breakfast Hash Food
VEGAN CAULIFLOWER BREAKFAST HASH
Easy vegan dish great for breakfast, lunch, or dinner. I make it on Monday and have the leftovers all week long.
Provided by Laura Shansey
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Stir turmeric into vegetable broth.
- Heat an extra-large skillet over medium heat and cook onion and garlic until softened, 3 to 4 minutes. Add broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, cauliflower, bell pepper, and remaining broth to the skillet.
- Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, 10 to 15 minutes. Add chickpeas and their liquid. If mixture seems dry, add more vegetable broth.
- Stir in spinach and tomatoes and cook until spinach is wilted. Stir in basil. Season with salt and pepper.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 43.6 g, Fat 1.1 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 0.1 g, Sodium 143.8 mg, Sugar 6.4 g
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- Heat a large skillet over medium heat and add 1 tablespoon of oil, the potatoes, and 1/2 teaspoon of salt. Cover the pan and let the potatoes cook until they are just barely tender, stirring every couple of minutes. This should take about 10 minutes, depending on size of cut potato.
- Remove the lid and add 1 tablespoon of oil followed by the onion, garlic, and chopped kale. Cook uncovered, until the kale is wilted and the onion is softened, about 5 minutes.
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