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!
Servings: 4 servings
Calories: 232kcal
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
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- 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
Calories: 232kcal | Carbohydrates: 48.4g | Protein: 17.3g | Fat: 1.7g | Fiber: 12.5g