VEGAN HACIENDA HASH
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
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.
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Grashah Smiley
[email protected]This is a great recipe for a vegan brunch. It's hearty and filling, and the flavors are amazing.
Ridwan
[email protected]This was a great recipe for a quick and easy weeknight meal. The tofu was crispy and the vegetables were tender. I served it with a side of rice and it was perfect.
Jiggs Borah
[email protected]I loved the combination of spices in this recipe. The hash was flavorful and delicious. I will definitely be making this again.
Peter Atwood
[email protected]This dish was a bit too oily for my taste. I think I would use less oil next time.
Jimmie Crabtree
[email protected]I followed the recipe exactly and the hash turned out great! I served it with a side of avocado and salsa and it was perfect.
Muhammad Waseem
[email protected]This recipe was a bit bland for my taste. I think it needed more spices.
Wamimbi Joram
[email protected]I made this for dinner last night and it was a hit! My husband and kids loved it. The tofu was a great substitute for meat.
Yodahe Adane
[email protected]This is now my go-to breakfast recipe. It's quick and easy to make, and it's always delicious. I love the crispy tofu and the flavorful vegetables.
Kyei Boansi
[email protected]This was a great way to use up leftover vegetables. I had some zucchini, bell pepper, and mushrooms that needed to be used, and this recipe was perfect. The hash was flavorful and filling.
Deon Mcgee
[email protected]This dish was surprisingly delicious! I'm not a big fan of tofu, but it was cooked perfectly in this recipe. I'll definitely be making this again.
Brooklyn Snow
[email protected]This vegan version of hacienda hash was a hit with my family! The tofu was perfectly crispy and flavorful. I loved the combination of vegetables and spices.