HIGH BROW HASH

SERVES 4 TO 6 PORTIONS

  • 2 tbsp (30 ml) olive oil
  • 1 pound (454 g) (16oz) fingerling potatoes, cut into 1⁄2-inch (1.3 cm) dice
  • 1⁄2 of a Smoky Vegan Sausage (store bought), cut into 1⁄2-inch (1.3 cm) dice
  • 1⁄2 cup (75 g) (2.6oz) diced red or yellow bell pepper
  • 3⁄4 cup (75 g) (2.6oz) small cauliflower florets
  • 1 1⁄2 cups (132 g) (4.7oz) Brussels sprouts, thinly sliced
  • 1⁄2 to 1 cup (120 to 235 ml) vegetable broth, as needed
  • 2⁄3 cup (107 g) (3.8oz) chopped shallot
  • 1 cup (70 g) (2.5oz) chopped mushrooms (any kind)
  • 1 tsp fine sea salt
  • 1⁄2 tsp ground black pepper
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) fresh lemon juice, optional
  • 2 tbsp (6 g) (0.21oz) minced fresh chives
  • 1 tbsp (2 g) (0.07oz) minced fresh thyme
  • NUTRITIONAL VALUES

    Calories: 319kcal
    Fat: 15.3g (2.6g S.Fat)
    Carbs: 42.1g
    Protein: 9.1g
    Sugar: 32.9g
    Sodium: 942mg

    METHOD

    In a large skillet over medium heat, heat the oil. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are browned. Cook for 5 to 7 minutes, or until the sausage is browned. Combine the bell pepper, cauliflower, and Brussels sprouts in a mixing bowl. Cook for 4 to 6 minutes, or until the vegetables are bright and crisp. If the vegetables are sticking, add a splash of broth and continue to do so as needed. Combine the shallot, mushrooms, salt, and pepper in a mixing bowl. Cook for 3 minutes, or until the shallot is tender. Remove from the heat. Combine the garlic, lemon juice, and fresh herbs in a mixing bowl. Season with salt and pepper to taste.
    RECIPE NOTES

    If desired, store-bought vegan sausage can be substituted for the homemade.

    The sausage can also be left out for a potentially gluten- free dish.
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