Meet your new favorite breakfast dish – Vegan Autumn Harvest Hash!
Traditionally, “hash” refers to a mixture of pretty much any chopped or diced ingredients that are fried together, but all too often, the results are heavily skewed towards greasy meat and potatoes.
There’s such a wide range of vibrant, fresh vegetables that could brighten your plate instead! This version is an easy, hands-off method that turns the concept into a sheet pan meal that essentially cooks itself.
Vegetables for Vegan Autumn Harvest Hash
Here, autumnal vegetables like kabocha, parsnips, and Brussels sprouts roast until golden and tender, with herbs, a splash of vinegar, and toasted pecans for richness and crunch. It tastes like Thanksgiving on the plate, anytime you’re craving something a bit more festive.
Other whole food plant-based recipes you might like:
- Vegan Colcannon (Irish Mashed Potatoes
- Vegan Palak Tofu (Tofu Spinach Curry)
- Roasted Root Reboot Salad
- Oil-Free Baked Latkes
- Creamy Vegan Wild Mushroom Risotto
Vegan Autumn Harvest Hash
Ingredients
- 1 medium red onion quartered
- 2 cloves garlic minced
- 1/2 pound kabocha squash (about 1/4 medium) deseeded and diced
- 1/2 pound rutabaga (1/4 medium) peeled and diced
- 1/2 pound golden beet (about 1 medium) peeled and diced
- 1/2 pound brussel sprouts (about 2 cups) halved
- 2 teaspoons apple cider vinegar
- 1/4-1/2 cup low sodium vegetable broth
- 1/4 teaspoon salt
- 2 teaspoons fresh sage minced
- 1 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup raw pecans
Instructions
- Preheat your oven to 400℉ degrees and line a sheet pan with parchment paper.
- In a large mixing bowl, combine the diced red onion, garlic, kabocha, rutabaga, parsnips, and Brussels sprouts.
- Drizzle with the apple cider vinegar and add ¼ cup of the vegetable stock to start. Sprinkle with salt, sage, thyme, rosemary, black pepper, and nutmeg. Toss everything well to coat.
- Spread the vegetables in an even layer on the prepared sheet pan. Make sure they’re not too crowded; use a second pan if needed to allow for proper roasting.
- Roast for 35 minutes, stirring once halfway through. If the mixture seems dry, add up to ¼ cup more stock, 1 tablespoon at a time; just enough to lightly moisten the vegetables without pooling liquid.
- Scatter the pecans over the vegetables and return the pan to the oven. Roast for an additional 5 – 8 minutes, until the vegetables are fork-tender and caramelized around the edges, and the pecans are toasted.
- Remove from the oven and let rest for a few minutes before serving. You can present the whole sheet pan (carefully!) at the table for a no-fuss finish or toss it all together and transfer it to a serving bowl.
Notes
Nutrition
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