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While I was driving back through the states (on my trip back to Canada from Texas) and luckily I got to try a few vegan breakfast options along the way. (Which I use for inspiration!) I got this breakfast hash (picture below) at the Flying Star Cafe in Albuquerque New Mexico. It’s normally served with eggs, but I asked for tofu instead for mine. This wasn’t bad, but I knew I wanted to make something similar at home, without using fried potatoes and fried tofu. I also thought the addition of black beans, bell peppers, salsa and avocado would improve the flavor as quinoa can tend to be pretty bland if not seasoned. I added some additional greens in there for good measure too. 🙂
I have to say that I am totally in love with this new Southwest Vegan Breakfast Hash recipe and I’m definitely going to make it a regular breakfast/brunch item. Hey you can even make it for dinner if you want to and serve it with corn tortillas, or roll into a burrito. To save time with this vegan breakfast hash you can use leftover quinoa (or cook it the day before) and use cooked leftover yams. Either prebake a bunch of them to use in recipes, or peel them and steam them. I find using steamed potatoes a much easier way to ensure they cook quickly and are moist while staying oil-free instead of roasting in the oven.
This also makes for great leftovers the next day, just keep the avocado separate when reheating.
Southwest Vegan Breakfast Hash
Serves 4
Ingredients:
1/2 red onion, diced
3 cloves of garlic, minced
1 bell pepper, diced
1 16 oz can low sodium black beans, drained and rinsed
3 cups cooked red quinoa (cook 1 cup dry, directions here)
1/2 bunch cilantro, chopped
2 green onions, sliced
2 tbsp Balsamic vinegar
2 tsp roasted ground cumin
2 tsp smoked paprika
4 tsp low sodium soy sauce or GF tamari
1-2 large leaves of Swiss chard or kale chopped
1 large yam, baked or sliced and steamed
Chilli powder to taste
Herbamare or salt to taste
Fresh ground pepper to taste
1 small Avocado, chopped
Salsa *optional
Directions:
1. Cook quinoa. (see my directions here) Or just put in a rice cooker with a 1:1 ratio of water.
2. Cook or reheat cooked yams. (I peeled and sliced mine and steamed them for 16-20 min, just until fork tender)
3. When quinoa and yams are almost done, sauté onions dry in a non-stick pan for 4-5 minutes until soft.
4. Add in garlic and bell peppers and sauté for another 2 minutes.
5. Add in black beans and quinoa and stir to heat through for 2-3 minutes.
6. Add in seasonings and Swiss chard and stir to wilt.
7. Add in green onions and cilantro and stir.
8. Cut up yams into cubes and gently toss with hash to combine..
9. Season to taste with chili powder, Herbamare or salt and pepper.
10. Spoon into bowls and top with chunks of avocado and salsa if desired.
Have you ever made a breakfast hash? What do you put in it?
I’ve made a version of the dish—for dinner, not breakfast. I used the Japanese yam that’s red on the outside, white on the inside. I’ve used both red and white quinoa, both nice. It’s a terrific meal at anytime. For breakfast, I’ve made the white quinoa with alittle vanilla and maple syrup. Quite good. Thanks for the reminder of this terrific recipe.
This looks soooo awesome. I love love love savory breakfasts and this looks like it could become a favorite fast. Thanks for the wonderful recipes… you make it easy for us new converts to keep with it.
Thanks!
OMG! loved how yours is twice the size of the breakfast you were served. I can not wait to try yours!
Lol oh yeah the one from the restaurant was tiny. Still hungry! Not with my version and its all oil free.
Gosh , it cannot be Better !
A Breakfast like this ! OH , Great ! It might Me give the Strengh I need !
And … I love Salty Breakfasts !
I used to lots of Fruits as Breakfast … but I used to put Salt on them . Or Soy Sause .
Thank You , dear V ernonica !
Teresa
Looks good, Veronica. Usually for hash browns, I have water sauteed onions and garlic and added a few chopped walnuts. Then I add the potatoes that are cut shoe-string style and steam a little more until they are tender. Afterwards, I empty the ingredients into a bowl and add a little bit of olive oil and sprinkle some paprika on top.