Vegan Breakfast Hash with Sweet Potatoes
Ingredients
- 1/2 red onion, diced
- 1/2 cup sliced mushrooms
- 1 small sweet potato, cut into small cubes
- 1/4 cup veggie broth
- 1 can chickpeas, rinsed, drained and pat dry
- 3 tbsp full fat coconut milk or 2 tsp olive oil
- 2 vegan breakfast sausage (optional)
- 1 tbsp tamari or soy sauce
- 1 tsp sazón (I used @eatloisa)
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dry thyme
- 2 tsp maple syrup
- Salt and pepper to taste
Preparation
In a pan over medium heat add in onions and mushrooms and sauté with a pinch of salt for about 2-3 minutes.
Add in sweet potatoes and sauté for about 2-3 minutes.
Lower heat to medium low and add in veggie broth and cover pan with a lid to steam the potatoes for about 4-5 minutes.
Remove lid and bring pan back up to medium high heat.
Add in coconut milk or oil, chickpeas, and breakfast sausage and stir together to combine.
Add in tamari and remaining seasonings and stir well.
Cook for an additional 2 minutes or until potatoes are fully cooked and start to brown on the edges.
Remove from pan and adjust salt and pepper to taste.
Tips
Stir in a little spinach at the end for extra veggies if desired.
Swap out some of the veggies based on your preference.
