• Daniel Welstead

Vegan Cooked Hash Breakfast

Updated: Nov 12, 2019

Serves 2 - 550 Calories



INGREDIENTS:

250g White Potato roughly chopped

250g Sweet Potato roughly chopped

250g Green Caggage sliced

250g Red Onions Finely Sliced

100g Carrot Roughy Chopped

2 Large Flat Mushrooms

100g cooked spinach

1 Tin/400g Baked Beans

2 Tsp Brown Sauce or Ketchup

Salt and Pepper to taste

1 TBSP Olive Oil

Method:

Boil the unpeel but chopped potatoes and carrots in a pan for 10 minutes. Add the onions and cabbage and cook for a further 3 minutes. Drain well and place on a large oven tray with the olive oil and a pinch of salt and pepper. Place in a Preheated oven at 200c and bake for 15 minutes. Remove from the oven mix the hash well again and place back int he oven for a further 15 minutes.


Place the mushroom on a tray and place in the oven for 8 minutes. Remove and place 1 TSP of ketchup or brown sauce in the mushroom and a pinch of salt. Fill the mushroom up with spinach and place back in the oven for 5 minutes.


Heat up the beans until hot.


Remove the hash and mushrooms from the oven.


Place the hash on the bottom of the plate and then place the mushroom on top and pour around the beans.


Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks

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