Roasted Root Veggie Vegan Hash

By Kathy_Hester

This is the perfect way to turn too many root veggies into a fantastic meal!

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, minced
• 2 cloves garlic, minced
• 4 to 5 cups roasted veggies (see below for roasting directions)
• 1 package Gardein Beefless Tips, cut into small chunks (sub seitan or even beans if you prefer)
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoons ketchup, to taste (can sub tomato paste)
• 1/2 to 1 teaspoon smoked salt (or plain salt), to taste
• pepper to taste

Details

Servings 4
Preparation time 30mins
Cooking time 45mins
Adapted from healthyslowcooking.com

Preparation

Step 1

Heat oil in a large sauté pan (or use an oil free sauté method) over medium heat. Add onion and sauté until transparent, add garlic and sauté 1 more minute.

Add roasted veggies and beefless chunks and cook until they are heated through. Then add the mustard, ketchup, and smoked salt and mix in well.

Cook until it’s as crunchy (or not) as you want it. This would be a great brunch side with scrambled tofu.

To make roasted root veggies:

Roast Veggies In The Oven:
I tried roasting in the oven 2 different ways, one covered with aluminum foil and one not covered. I cooked both on a 375 degree oven for about 40 minutes. I stirred them half way.

I found the one that I covered (until the last 10 or 15 minutes of cooking) to be juicy and lush. I liked the uncovered ones but the texture was a little tougher and they took a little longer to cook. It just depends on what you like the best.

Roast Veggies In The Slow Cooker:
Roasting in the slow cooker is easy too. You can cook them on high for about 2 hours on high or low for about 4. Just oil the crock and place a layer or two of chopped or diced root veggies. You want to fill it less than 1/2 way if possible. I use one of my 6 quart ovals just so the veggies aren’t crowded.

Just how long you’ll cook the veggies depend on how big you cut them. I’d recommend cutting them smaller for the slow cooker and stirring every 30 to 45 minutes so they cook evenly. They are ready to eat when a fork pierces the veggies easily.