This is a perfect meal prep recipe as it makes so much, is full of protein and veggies, and keeps nicely for up to 4 days. I love my breakfast hashes to be full of all kinds of veggies so it’ll come as no surprise when I tell you I use onion, mushroom, cauliflower, sweet potato, red pepper, kale and avocado in this recipe. I also added 2 vegan sausages and an entire block of extra-firm tofu, so it is certainly not lacking!
I’ve shown everything step by step in the photographs so the process should be easy peasy for you guys. First, prep your veggies; then begin by sautéing the onion, mushrooms and peppers until soft. Add the garlic, some water, and the sausage.
Next step is to add the cauliflower and sweet potato. Cook with the lid on for about 10 minutes, until the sweet potatoes are cooked. Next comes the tofu, spices, and kale.
It is quite a simple recipe. Most of your time and energy will go into the prep because there are tons of veggies packed into this skillet!You can just enjoy this as a breakfast bowl or toss it into a tortilla and eat it as a breakfast wrap.
1 tbsp coconut oil
3/4 cup onion, diced
1 1/2 cups sliced mushrooms
1 cup bell pepper, diced
2 garlic cloves, crushed
1/2 cup water
2 vegan sausages, sliced (check out my recipes for vegan sausages here)
1 small sweet potato
2 cups cauliflower florets
2 tbsp italian seasoning
1/2 tbsp turmeric
1/2 tsp dried chilies (1 tsp if you like spicier)
2 tsp garlic powder
2 tbsp nutritional yeast
1 tsp paprika
salt & pepper to taste
1 block extra-firm tofu
2 cups kale, chopped
1 avocado, diced
1/4 cup fresh parsley & chives, chopped
Heat coconut oil over medium heat and sauté onion, mushrooms and bell pepper for 7-10 minutes. Add garlic and saute for another minute.
Increase heat to medium-high, add 3/4 cup water and the sliced vegan sausages. Cook for 2 minutes.
Add sweet potato and cauliflower and cover. Cook for 10 minutes with lid on, reducing heat to simmer after 2 minutes.
Season with the italian seasoning, turmeric, chilies, garlic powder ,nutritional yeast, paprika, salt and pepper. Stir until the veggies are coated in the spices.
Crumble the tofu into the pan and stir until combined. Add kale, stir, cook for up to 5 minutes and remove from heat.
Serve topped with diced avocado and chopped fresh parsley and chives, or in a tortilla as a breakfast wrap. Enjoy!