Vegan Breakfast Hash (Oil-Free)
As we all know, breakfast is the most important meal of the day. This vegan breakfast hash has everything you need to start your day on a high note!
I’ll be honest, I usually crave something sweet for breakfast, like a smoothie or some pancakes, but sometimes I get a hankering for something savoury. This Vegan Breakfast Hash totally fits the bill, offering up a hearty, protein- and nutrient-dense breakfast that will leave you feeling satisfied for hours.
Why You’ll Love This Recipe
- This vegan breakfast hash features hearty veggies like beans and potatoes, making it your perfect Sunday morning breakfast!
- Although this recipe is low-effort, it is perfect for meal prep! Make a large batch and enjoy this excellent WFPB oil-free breakfast every morning for the next week.
- It’s so easy to modify! Feel free to throw in extra vegetables to put your own spin on this recipe.
- Potatoes often get a bad rap in the wellness community, but I blame it entirely on french fries! However, when you bake, boil or sauté potatoes, they can be an excellent component of a healthy whole-food, plant-based lifestyle. In fact, potatoes are a great source of vitamin C, vitamin B6, potassium and manganese.
- This vegan breakfast hash is a great option for those who like a filling, savoury breakfast!
How to Make This Recipe
The first step is to prepare your components. Wash and chop your veggies, drain and rinse the beans. You could use this time to pre-heat the oven to 375 F.
Since potatoes take longer to cook, they will need a head start. Spread your potatoes on a lined baking sheet, sprinkle with salt and pepper, and roast for about 25 minutes.
Next, add your veggies and spices into a separate casserole dish. Feel free to add more salt and pepper. Place your casserole dish into the oven for about 15 minutes. By the time the veggies are cooked, the potatoes should also be nicely roasted and soft inside.
Finally, combine potatoes with the vegetable and bean mixture. Taste and add more salt and pepper as needed. Serve with your favorite sauces or condiments!
Hack It!
- Try adding different veggies like mushrooms or kale, or swapping out your pinto beans for red or white. Don’t be afraid to experiment!
- This recipe features minimal spices to really let the vegetables be the star of the show. That said, feel free to add your favorite spices. Try this vegan breakfast hash with paprika, chilli flakes, turmeric, or cumin. You’ll be amazed!
- You can serve this yummy breakfast with your sauce or condiment of choice. Have you tried it with vegan whipped feta dip?
- This breakfast will stay fresh for 4-5 days in the fridge. It is also freezer-friendly! A great meal prep option for those who don’t like spending half the morning in the kitchen.
Other Recipes You’ll Love
- Blended Oats
- Carrot Cake Baked Oatmeal
- Oatmeal Breakfast Cookie
- Crispy Vegan Bacon
- Homemade Vegan Nutella
Did you know that the PlantYou Cookbook has an entire section dedicated to breakfast? If you love some variety in your morning meals, this cookbook is a godsend! Overall, it features 140+ amazing, healthy vegan recipes for every taste and every occasion. Not to mention, the illustrations make it all worth it!
If you prefer a more dynamic approach to cooking, you should try the PlantYou Planner! It’s a digital meal planner platform, specifically tailored to whole-food, plant based lifestyle. With our planner, you have the power to COMPLETELY CUSTOMIZE your weekly menu by choosing from a huge database of healthy vegan meals. What’s more, the program allows you to toggle the number of servings and creates a custom shopping list. What are you waiting for?
The Recipe: Vegan Breakfast Hash (Oil-Free)
Ingredients
- 8 Yukon Gold Potatoes, chopped
- 1.5 Cups Canned Pinto Beans, drained and rinsed
- ½ Zucchini, chopped
- 1 Red Bell Pepper, chopped
- ½ Cup Mushrooms, sliced
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 3 Cloves Garlic, Minced
- ½ Yellow Onion, diced
Equipment
- Oven Safe Pan
Instructions
- Preheat oven to 375F.
- Chop your potatoes and lay them out on a parchment paper lined baking sheet. Sprinkle with salt and pepper and put in the oven. Bake for 25 minutes.
- Chop your bell pepper, zucchini, onion, mushrooms and mince your garlic. Drain and rinse your beans. Add all of these ingredients to a separate baking or casserole dish, along with the spices. Place in the oven and bake for 15 minutes.
- Once both the potatoes and vegetable/bean mixture is cooked, combine them into one dish and add more salt and pepper as needed. Lends three servings.
Love this-especially with a group for a buffet breakfast.
Awe thank you! Absolutely perfect for a buffet breakfast.