Loaded Veggie Breakfast Hash (Vegan)
Loaded veggie breakfast hash is packed with roasted potatoes, sweet potatoes, carrots, parsnip, tofu scramble, mushrooms, celery, and red onion. Customize this hash to meet your needs. It's perfect for using up leftovers or treating your vegan friends.
Servings 4 people
Ingredients
For the roasted vegetables
- 2 sweet potatoes chopped
- 2 potatoes chopped
- 2 carrots chopped
- 1 parsnip chopped
- Salt and pepper to taste
- Cooking oil
For the "eggs"
- 1 package tofu
- ½ 8-ounce carton sliced mushrooms
- 2 celery ribs chopped
- ½ red onion chopped
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Garlic salt & pepper to taste
- Dairy-free shredded cheese
Instructions
- Preheat oven to 400 degrees F. Place the chopped vegetables in a single layer on a lined and sprayed baking sheet. Toss with cooking oil and seasonings. Bake for about 45 minutes, flipping halfway through.
- During the last 15 minutes of roasting, begin cooking your "eggs" AKA tofu scramble. In a large skillet over medium heat, add the onion and celery. Cook until just softened, then add mushrooms. Once everything is cooked, add drained tofu. Using a wooden spoon, crumble the tofu into pieces, mixing everything together. Stir in seasonings and dairy-free cheese until everything is incorporated.
- Once the vegetables are finished roasting, toss them in with the tofu scramble. Gently stir everything together then taste and adjust seasoning, if needed.
Notes
Enjoy with cubed avocado, red pepper flakes, and hot sauce!
