Most days I want something on the sweeter side for my breakfast so I normally reach for my granola, one of my oatmeal concoctions, or this delightful oat bake. And while I love this tofu scramble as much as the next person there’s something about this that makes it a perfect whole-food plant based comfort food. So if you’re looking for how to make plant-based breakfast hash then look no further.
If you’re looking for a low calorie breakfast this is a no-brainer as well. It’s practically the definition of a nutrient dense meal. Even if you absolutely stuffed yourself with a double portion you’re still coming in only around 500 calories. This is the kind of meal that sticks to your ribs and leaves you satisfied well into the next meal time.
This meal is relatively quick, making it perfect for either breakfast or a weeknight meal. Those who like breakfast for supper are in for a real treat right here. Taking the place of scrambled eggs here we’ve got mashed chickpeas – so if you’re cooking them yourself feel free to let them over-cook a bit since it’s just going to be all mashed together anyways.
Don’t feel like you have to stick to the vegetables I’ve got here, feel free to use up whatever is in your fridge – zucchini would be nice for example. If you’ve got sweet potatoes instead of the red ones that’s fine too – any starchy vegetable would be fine. If you like hot sauce feel free to throw a couple dashes of that in here too.
Now that you know how to make plant-based breakfast hash you can customize it any which way you like. Whether it’s for breakfast or breakfast-for-dinner get ready to SMASH THIS INTO YOUR FACE!
Plant-Based Breakfast Hash
Description
If you’re looking for a savoury morning meal and wanted to know how to make plant-based breakfast hash here’s the goods. Comforting, filling, and delicious.
Ingredients
Instructions
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Pour your vegetable broth into a measuring cup and stir in the turmeric.
Get a large skillet or frying pan hot and ready. Sautee the onions and garlic with two tablespoons of the broth mixture until soft - about 3-4 minutes.
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Add the potatoes, cauliflowers, red pepper and broth. Bring to a boil, cover and simmer for 10-15 minutes until the potatoes are cooked through.
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Mash your chickpeas and add them to the skillet along with the tomatoes and spinach and stir around until well combined. Add half the basil and season to your liking with salt and pepper.
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Serve and top with remaining basil. Take this lovely comfort food breakfast and smash it into your face.
- Amount Per Serving
- Calories 286kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.2g1%
- Sodium 463mg20%
- Potassium 1336mg39%
- Total Carbohydrate 58.7g20%
- Dietary Fiber 11.6g47%
- Sugars 8g
- Protein 11.7g24%
- Calcium 9 mg
- Iron 23 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
