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Breakfast Hash For Vegetable Lovers

You won't miss the eggs in this veggie breakfast scramble. The flexible recipe is also perfect for folks who like to get creative in the kitchen.

vegeatbles cooking in a pan

Photo: Stephanie Weaver

Feel free to change up the ingredients as you like: add or subtract vegetables and use black beans, pinto beans, or black-eyed peas.

This breakfast scramble is inspired by a visit to Blossoming Lotus Restaurant in Portland, Oregon, as well as a recipe in Alicia Silverstone’s The Kind Diet. You can use any combination of veggies that are in season.

You can incorporate pinto beans, black beans, or black-eyed peas. You can add more garlic or skip it. You can use bok choy or greens and whatever type of mushrooms are available. It can be a made-from-scratch recipe or a clean-out-the-crisper recipe. If you’re not into all the veggie prep, feel free to use frozen veggie medleys or pre-prepped vegetables, open a can of beans and a package of tofu. You won’t be sorry!

Breakfast Hash

Ingredients

  • 1 carrot
  • 1 sweet potato (small)
  • 2 green onions or 1/2 sweet onion
  • 1/2 package cremini mushrooms
  • 1/2 package tofu (firm, extra- or super-firm)
  • 1/2 cup black beans (about 1/2 15-ounce can)
  • 1/4 head red cabbage
  • 1 broccoli stalk
  • 3 cloves garlic
  • 1/2 - 1 cup veggie pulp from a juicer (optional)
  • 2-4 tablespoons low-sodium soy sauce, tamari, or Bragg’s liquid aminos
  • 2 tablespoons sesame seeds
  • 2-3 teaspoons toasted sesame oil
  • 1-2 teaspoons hot chili oil

Cooking Directions

  1. Rinse and drain the beans. Wash all the vegetables, leaving the skins on.
  2. Slice the mushrooms. Cut the carrot into thin diagonal slices. Thinly slice the cabbage. Cut the sweet potato into small dice (about 1/4” cubes). Peel and mince the garlic cloves. Thinly slice the green onions or mince the sweet onion. Cut the broccoli into small chunks.
  3. Heat about 2 tablespoons olive or grapeseed oil in a large skillet or nonstick saute pan. When the oil is shimmering, add the onions, carrots, mushrooms, and the sweet potato.
  4. Cook, stirring every couple of minutes, for about ten minutes. Break up the tofu with your fingers and add to the pot, along with the veggie pulp (if using).
  5. Add the tamari, sesame oils, and sesame seeds. Add the garlic, broccoli, beans, cabbage, and continue to cook for another five minutes.
  6. Taste and adjust seasonings. Makes 6 generous servings.

Stephanie Weaver

Stephanie Weaver is a writer and wellness advocate who lives in San Diego. Her specialty is remaking recipes with healthy ingredients: low-sodium, gluten-free and migraine-friendly. She has a Master's in public health in nutrition education from the University of Illinois. Visit her blog Recipe Renovator.

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