Thursday, April 21, 2011

Meatless Monday Recipe-Southwestern Breakfast Hash

Southwestern Breakfast Hash
Vegan; Serves 4

Okay, so I know what you are thinking. But, sometimes you want breakfast for dinner or just need a really yummy idea for any meal.

2 medium red potatoes, scrubbed and cut into 1-inch pieces
3 Tbs. canola oil
1/2 tsp. ground cumin
1 jalapeno, seeded and finely diced
3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)
8 oz. cherry tomatoes, halved (I kept them whole to cut on time)
1 15 oz. can black beans, drained and rinsed
2 tsp. nutritional yeast seasoning
1 8 oz. package plain, pasteurized organic temph, crumbled
1 medium avocado, coarsely chopped
Coarse salt and freshly ground black pepper

1. Bring potatoes to a boil in a pot of salted water. Cook until tender, about 6 minutes.

2. Heat 2 Tbs. oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden 5 to 7 minutes. Transfer to a bowl; set aside.

3. Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and temph, stirring until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heated through. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.

Per Serving: 457 cal.; 24 grams fat (3 grams sat. fat); 0 mg chol.; 46 grams carbs.; 100 mg sod.; 19 grams prot.; 11 grams fiber

Found: Whole Living April 2011

1 comment:

  1. Great recipe, I had it last night and I loved it. I'll be recommending your blog to all of my clients.