Best 2 Vegan Hacienda Hash Recipes

Are you craving a flavorful and satisfying vegan breakfast or brunch option that is packed with protein and veggies? Look no further than Vegan Hacienda Hash! This colorful and delicious dish is a unique spin on the classic hash, featuring a medley of roasted vegetables, tender tofu, black beans, and spices, all smothered in a creamy and flavorful sauce. Whether you are a seasoned vegan or simply looking for a plant-based meal that is both hearty and satisfying, Vegan Hacienda Hash is sure to tantalize your taste buds and leave you feeling energized and satisfied.

Here are our top 2 tried and tested recipes!

VEGAN HACIENDA HASH

Vegan Hacienda Hash image

I have used this for many different thing, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me.

Provided by Dancer

Categories Spreads

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

4 cups sweet potatoes, peeled,and diced
1 1/2 tablespoons safflower oil
1 1/2 cups onions or 1 1/2 cups red onions, diced
2 cups zucchini, diced
1 cup cut corn (fresh or frozen)
1 cup red pepper, destemmed,deseeded,and diced
1 cup green pepper, destemmed,deseeded,and diced
1/4 cup jalapeno pepper, destemmed,deseeded,and diced
3/4 cup green onion, thinly sliced
1 tablespoon garlic, minced
1/4 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
Add the onion and saute an additional 5 minutes, stirring often.
Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.

HACIENDA HASH BROWNS

Hacienda Hash Browns image

I use a clear glass dish to show off my hash brown bake. The bold pepper, cilantro, cumin and garlic make this potato-egg casserole extraordinary. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 medium onion, finely chopped
1 medium red pepper, chopped
1 garlic clove, minced
1-1/4 cups crushed tortilla chips, divided
6 large eggs
3 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups frozen shredded hash brown potatoes, thawed
1-2/3 cups shredded cheddar cheese, divided
1 cup 4% cottage cheese
2/3 cup canned black beans, rinsed and drained
1/2 cup shredded pepper jack cheese
Optional toppings: quartered grape tomatoes, thinly sliced green onions, sour cream and salsa

Steps:

Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly., Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips., Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice., Make Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time 10-15 minutes or until cheese is bubbly.

Nutrition Facts : Calories 341 calories, Fat 20g fat (10g saturated fat), Cholesterol 180mg cholesterol, Sodium 596mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

Tips:

Prep your veggies: Dice your potatoes, bell peppers, and onions into 1-inch pieces. Chop your spinach and set aside.
Use a large skillet or griddle: This will give you plenty of room to cook all of your ingredients evenly.
Cook your potatoes first: They take the longest to cook, so give them a head start.
Add the bell peppers and onions: Once the potatoes are slightly browned, add the bell peppers and onions and cook until they are softened.
Stir in the spinach: Once the bell peppers and onions are cooked, stir in the spinach and cook until it is wilted.
Season to taste: Add salt, pepper, and any other desired seasonings to taste.
Top with your favorite toppings: Serve your hacienda hash with your favorite toppings, such as salsa, guacamole, sour cream, or cheese.

Conclusion:

This vegan hacienda hash is a delicious and easy-to-make breakfast, lunch, or dinner recipe. It is packed with vegetables and flavor, and it is sure to please everyone at your table. So next time you are looking for a satisfying and healthy meal, give this vegan hacienda hash a try!

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