Here is another meal that is totally delicious, easy to make, and uses up what you have. It was the end of the week and we just had odds and ends. A few things from the garden, a few things from the farmers market, but nothing that was saying “meal” to me. I decided to just throw them all together and make a hash. It turned out pretty well if I do say so myself. The recipe I’m including has what I had on hand, but feel free to substitute what you have. The potatoes are important for bulk, but if you had more of a hearty vegetable that would be fine as well. I happened to have the vegan “chicken” in my fridge, but you could also use tofu, tempeh, or beans for a little protein.
Vegan Dinner Hash
- 2 TBL olive oil
- 2 large potatoes, cut into small cubes
- 1 very large onion, chopped
- 4 mushrooms, sliced
- 1/4 head of cauliflower, chopped
- few florets of broccoli, chopped
- 3 ears corn, kernels removed
- 1 small zucchini, cut into small cubes
- vegan “chicken”, chopped
- 3-5 cloves garlic, minced
- 1 tsp salt
- 1 TBL dried rosemary, crushed
- 1 TBL minced fresh sage
- 1/2 vegetable broth
- Heat oil in a very large skillet over medium/high heat. I used my huge cast iron for this.
- Add potatoes and cook until brown and crispy, about 10 minutes.
- Add the onion, mushrooms, cauliflower, broccoli, and corn. Cook until tender, about 5 more minutes.
- Add zucchini, chicken, garlic, and spices cooking until zucchini is just tender.
- Add vegetable brother and stir to absorb.
- Taste and adjust spices to your preference.
- Serve hot.