Sweet Potato & Brussels Sprout Hash Vg Gf Recipe
ROASTED BRUSSELS SPROUTS, SWEET POTATOES & RED ONION WITH DRIED CHERRIES. TOPPED WITH VEGAN EGGS & BALSAMIC REDUCTION. ADD AVOCADO.
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Ingredients
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Vegetables
Vegan Eggs and Balsamic Reduction
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 2
Prep the Vegetables
Trim the ends of the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into small cubes. Slice the red onion thinly.
Roasting
- 3
Roast the Vegetables
In a large bowl, toss Brussels sprouts, sweet potatoes, and red onion with olive oil, salt, and pepper. Spread the mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through.
- 4
Add Dried Cherries
In the last 5 minutes of roasting, sprinkle dried cherries over the roasted vegetables and return to the oven.
Vegan Eggs
- 5
Blend Vegan Eggs
In a blender, combine silken tofu, nutritional yeast, turmeric powder, salt, and pepper. Blend until smooth and creamy.
- 6
Cook Vegan Eggs
In a non-stick skillet, heat a little olive oil over medium heat. Pour in the blended tofu mixture and cook, stirring occasionally, until heated through and slightly thickened, about 5-7 minutes.
Balsamic Reduction
- 7
Make Balsamic Reduction
In a small saucepan, combine balsamic vinegar and maple syrup. Bring to a simmer over medium heat and reduce the heat to low. Allow to simmer for about 10-15 minutes, or until it thickens slightly. Remove from heat.
