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 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.
We have more hearty and healthy vegan breakfast recipes on this website like my seasoned vegan grits, our smoky low-fat tempeh bacon, and these delicious waffle iron oil-free hash browns.
Reasons you will love this recipe
- Flavorful and Nutritious: Packed with fresh veggies and savory spices, this breakfast hash delivers a delicious burst of flavor while providing essential vitamins and minerals for a balanced meal.
- Easy and Quick to Prepare: This recipe comes together quickly, making it a convenient option for busy mornings when you want a wholesome and satisfying breakfast without the hassle.
- Versatile and Customizable: Whether you enjoy it on its own or wrapped in a tortilla for a breakfast burrito, this vegan hash is incredibly versatile and easy to customize with your favorite vegetables and seasonings.
Ingredients you will need
- Bulgur- It brings a chewy texture and nutty flavor that complements the tofu and veggies. Bulgur is also a great source of fiber and whole grains, making the dish more filling and providing sustained energy throughout the day. We have a great article on this website to answer all of your bulgur questions on how to cook it and recipes. We have gluten-free options below.
- Tofu- This is not a shelf-stable silken tofu recipe. You will want to purchase tofu from the refrigerator or produce section of your grocery store. Firm or extra firm works best.
- Beans- Boosts the protein and fiber content, making the dish more filling and nutritious. We use kidney beans, but other varieties can be substituted.
- Veggies- Onions, bell peppers, and carrots are the vegetables we like best.
- Soy sauce- For those avoiding gluten, amino acids are a good substitute.
- Seasonings- We use garlic powder, onion powder, turmeric, nutritional yeast flakes, and dry steak seasoning.
How to make vegan hash
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by dicing up the red bell pepper, green onions, and carrots. Add or substitute other veggies you prefer.
I always purchase grated carrots in a bag to toss into veggie poke bowls, vegetable stir-fries, and other dishes. It makes it so much faster with recipes like this too. I highly recommend keeping them on hand.
STEP #2: 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.
STEP #3: The bulgur grain 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.
STEP #4: In a large skillet, add the veggie broth, onions, carrots, and bell peppers. Saute for about 3 minutes.
STEP #5: 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.
STEP #6: Serve warm alone or with toast and fresh fruit. You might even want to try my healthy strawberry chia jam on your toast because it’s delicious!
*Originally published October 7, 2016.
Frequently Asked Questions
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 vegan chili beans, tacos, vegetable lasagna, vegan meat loaf, and more.
One of the main ingredients in this recipe is a deliciously healthy and filling wheat 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 or use buckwheat groats instead.
This recipe calls for firm or extra firm cold water-packed tofu because we want the texture to be denser than silken 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 vegetable kabobs.
Freezing is not required for this recipe, but I highly recommend keeping some tofu in your freezer for recipes like this and others.
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.
The leftovers stay fresh in an airtight container in the refrigerator for 7-10 days and reheat well. Sometimes we reserve any leftovers by wrapping them up in a tortilla for a healthy Breakfast Burrito.
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!
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Roadhouse Vegan Breakfast Hash
Ingredients
- 1/4 cup veggie broth
- 1 cup red kidney beans
- 12-14 oz pkg tofu, drained and pressed firm or extra firm (not silken tofu)
- 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
- 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.
- 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.
- 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.
- The tofu will need to be drained and pressed before using. The tofu will need to be drained and pressed before using. I have a terrific tofu press that I highly recommend; I love it!
- In a large skillet or pot, 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.
Video
Notes
- Gluten-free option- One of the main ingredients in this recipe is a deliciously healthy and filling wheat 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 or use buckwheat groats instead.
- Tofu- This recipe calls for firm or extra firm cold water-packed tofu because we want the texture to be denser than silken 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 vegetable kabobs.
Freezing is not required for this recipe, but I highly recommend keeping some tofu in your freezer for recipes like this and others. - Veggie options- 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.
- Storage- The leftovers stay fresh in an airtight container in the refrigerator for 7-10 days and reheat well. Sometimes we reserve any leftovers by wrapping them up in a tortilla for a healthy Breakfast Burrito.
Nutrition
Disclaimer
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.
I know you have the nutritional information disclaimer but can I ask, for the nutritional information that you provided what was the serving size?
Alice- This recipe make about 5 cups total, so a serving size would be approximate 1.25 cups.
We found this to be too bland. Adding sriracha or queso sauce improved it. It would be good in tacos with veggies and sauce, also.
If gluten intolerant, what can you use in place of the bulgur?
I think brown rice would be a good substitute for bulgur in this.