Roadhouse Vegan Breakfast Hash

This is a savory Vegan Breakfast Hash that will keep you from ever missing traditional hash again. Roadhouse hash is so versatile and hearty, it is a great dish for breakfast, lunch, or dinner!

This veggie-packed breakfast hash is a hearty plant-based dish that will make the whole family happy. It’s made with beans, red bell pepper, onions, carrots, and even tofu, so it keeps you full for hours. If you want a breakfast side dish this recipe, my Seasoned Grits make a great one.

You’ll love this vegan breakfast because it’s…

• Hearty
• Amazingly filling
• Heart-healthy
• Packed with protein
• Super flavorful

This recipe reminds me a lot of tofu breakfast scramble but it’s way more loaded. Normally, I just add onions, peppers, and spinach to my tofu scramble, but this breakfast hash is piled high with beans, tofu, bulgur, and veggies which makes it even more flavorful and hearty.

How to make vegan hash

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

This is a really easy recipe, and I make it in about 25-minutes or less, so you can too!

Begin by dicing up the red bell pepper, green onions, and carrots. I always purchase grated carrots in a bag to toss into veggie bowls, stir-fries, and other dishes. It makes it so much faster with recipes like this too. I highly recommend keeping them on hand.

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

Next, if you’re using canned beans, drain the liquid from them and rinse in a colander. This will remove a lot of the preservatives and salt. Even better yet, cook your own beans from scratch.

One of the main ingredients in this recipe is a deliciously healthy and filling grain called bulgur. It is optional, so you can leave it out, but it adds a lot of flavor and texture, so I recommend including it. However, to make this recipe gluten-free, you’ll want to omit it.

It needs to be cooked first, which only takes about 10-minutes on the stovetop or about 5-minutes in the microwave. I like to make large batches of bulgur in my rice cooker and keep it in the freezer to easily add to recipes like this.

What is bulgur?

Bulgur is a wheat grain found in many grocery stores. It cooks just like rice on the stovetop or in a microwave or rice cooker. It has a ground beef texture and a natural nutty flavor.

What I like about it is that it soaks up the flavors of whatever sauces you are using it in. I use bulgur in many recipes, including chili beans, tacos, lasagna, no-meat loaf, and more.

Tofu tips

This recipe calls for firm or extra firm tofu because we want the texture to be denser than soft tofu can offer. Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling or even for skewering with kabobs. Freezing is not required for this recipe, but I highly recommend keeping some tofu in your freezer for recipes like this and others.

The tofu will need to be drained and pressed before using. If you’re using a previously frozen and thawed block of tofu, simply use your hands to squeeze out the water like a sponge over the sink. Watch the video below of me making breakfast tofu scramble that shows how easy it is to handle tofu after it’s been frozen.

In a large skillet, add the veggie broth, onions, carrots, and bell peppers. Saute for about 3-minutes.

Crumble in the tofu, beans, cooked bulgur, and all the seasonings. Stir to incorporate well. If needed, add a little more veggie broth to keep it from sticking.

Continue to cook for about 3 more minutes to allow the ingredients and seasonings to marry-up a bit.

Serve warm alone or with toast and fresh fruit.

Plant-based vegan sausage makes a great addition when serving this for breakfast. It is one of the many products that I like to order from MamaSezz meal delivery service. It comes ready to heat and eat, and it can also be frozen.

*Originally published October 7, 2016.

Your vegan breakfast hash questions answered:

• Q: Is vegan hash gluten-free? It can be if you leave out the bulgur. Bulgur is a wheat grain, but it can be omitted for this recipe.
• Q: What other vegetables can I use? This is such a versatile recipe, you really can use any veggies you like. Some other great ones are spinach, mushrooms, potatoes, zucchini, squash, and anything else you prefer.
• Q: Do I have to use red kidney beans? Nope. You can use any bean you like. Other great options are black beans, navy beans, and pintos. Or, you can leave the beans out completely.

Other great breakfast recipes

• Smoked Tempeh Bacon
• Breakfast English Muffins
• Healthy Breakfast Scramble
• Fruited Quinoa

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

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Continue to Content

Roadhouse Vegan Breakfast Hash

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This is a savory vegan breakfast hash that will keep you from ever missing traditional hash again. Roadhouse hash is so versatile and hearty, it is a great dish for breakfast, lunch, or dinner!

Print

Ingredients

• 1/4 cup veggie broth
• 1 cup red kidney beans
• 12-14 oz pkg tofu, firm or extra firm
• 1/2 cup cooked bulgur (optional)
• 1/2 cup carrots, grated
• 1/2 cup red or green bell peppers, diced
• 1/2 cup green onions, diced
• 1/2 teaspoon tumeric
• 2 tablespoons nutritional yeast flakes
• 2 tablespoons Braggs Amino or soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons parsley flakes
• 1/2 teaspoon salt

Instructions

1. Begin by dicing up the red bell pepper, green onions, and carrots. I always purchase grated carrots in a bag to toss into other dishes. It makes it so much faster with recipes like this too. I highly recommend keeping them on hand.
2. Next, if you’re using canned beans, drain the liquid from them and rinse in a colander. This will remove a lot of the preservatives and salt. Even better yet, cook your own beans from scratch.
3. The bulgur needs to be cooked first, which only takes about 10-minutes on the stovetop or about 5-minutes in the microwave. I like to make large batches of bulgur in my rice cooker and keep it in the freezer to easily add to recipes like this.
4. This recipe calls for firm or extra firm tofu because we want the texture to denser than soft tofu can offer. Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling or even for skewering with kabobs. Freezing is not required for this recipe, but I highly recommend keeping some tofu in your freezer for recipes like this and others.
5. The tofu will need to be drained and pressed before using. If you’re using a previously frozen and thawed block of tofu, simply use your hands to squeeze out the water like a sponge over the sink. Watch the video below of me making breakfast tofu scramble that shows how easy it is to handle tofu after it's been frozen.
6. In a large skillet or pot, add the veggie broth, onions, carrots, and bell peppers. Saute for about 3-minutes.
7. Crumble in the tofu, beans, cooked bulgur, and all the seasonings. Stir to incorporate well. If needed, add a little more veggie broth to keep it from sticking.
8. Continue to cook for about 3 more minutes to allow the ingredients and seasonings to marry up a bit.
9. Serve warm alone or with toast and fresh fruit.

Notes

  Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bob's Red Mill, Bulgur Wheat
• 
  Aroma 2-8-Cups Digital Cool-Touch Rice Cooker and Food Steamer

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 232Total Fat: 1.7gCarbohydrates: 48.4gFiber: 12.5gProtein: 17.3g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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