Ingredients
- 2 cups shredded red or sweet potato
- 1/4 cup chopped red onion
- 1/4 cup chopped red pepper
- 1 cup finely sliced kale
- 2 cloves chopped garlic
- 1/4 cup crumbled firm tofu or vegan breakfast sausage
- 1/4 cup shredded cauliflower
- 1/4 cup nutritional yeast
- 2 tablespoon extra virgin olive oil or sesame oil
- salt and pepper to taste
Directions
I learned to make this shortly after
going from vegetarian to vegan. One of
my favorite breakfasts when vegetarian
was scrambled egg hash browns with
veggies and cheddar vegan cheese. I adapted
this recipe to a vegan version and I
love this more than the original!
Prepare ingredients sans oil and yeast
in a bowl and mix together. Heat a
cast iron skillet with the oil on high
heat and stir fry until the onions
begin to brown. Stir in nutritional
yeast until mixture is coated.
Turn onto a plate and enjoy! I usually
eat this with some fresh fruit and a
glass of soymilk. The sesame seed oil
is better when you are craving a "rich"
breakfast, like those I eat before a
big run.
Lots of B-vitamins, calcium, fiber,
protein, and healthy fats to get you
moving!
Serves: 2
Preparation time: 10 minutes