Vegan Veggie Hash

This Vegan Veggie Hash is so good you will want to make it again and again. It may seem like a lot of work, but once you get the hang of it, you will fly through the recipe! At the end of your effort, you will have a healthy meal that is FULL of flavor. Trust me, I like food with flavor and this one has it.

The veggies are fresh and crunchy, the potato’s are crispy and the garlic, ginger and soy sauce add the flavor. Don’t worry, this doesn’t taste like soy sauce, but it adds a great layer of flavor to this dish. Don’t skip this ingredient!

To top it off, a nice drizzle of cashew sour cream and you will be in heaven.

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Vegan Veggie Hash

Vegan Veggie Hash is a great veggie dish that can be used on an entree or a side.

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Prep Time20 minutes mins

Cook Time30 minutes mins

Course: Main Course, Side Dish

Cuisine: American

Keyword: Vegan Hash, Veggie Hash, Veggie.

Ingredients

• 2 T Avocado Oil
• 8 Cloves Garlic
• 2 T Fresh Ginger
• 1/3 Cup Veggie Stock
• 3 T Soy Sauce
• 1 Head Cauliflower
• 1 Bunch Broccoli
• 3 to 4 Russet Potato's
• 3 Carrots
• 1/2 Pound Fresh Green Beans
• 2 Bunch Green Onions
• Salt and Pepper

Vegan Sour Cream

• 1/2 Cup Raw Cashews
• 2 T Fresh Lemon Juice
• 2 T Rice Wine Vinegar (or white vinegar, apple cider vinegar
• 1 T Nutritional Yeast
• 1 t Salt
• 1/4 Cup Non Dairy Milk

Instructions

VEGAN SOUR CREAM

• Place the raw cashews in a microwave safe bowl, cover with water and cook for 3 minutes. Let sit until cooled.
• Add all the ingredients to a food processer and blend until smooth. You can add the non dairy milk until you get the consistency you want. This will thicken once it cools.
• Refrigerate until ready to use.

THE HASH

• Wash and Clean the potato's and chop the potato's into bite size pieces with the skin on. Place in a bowl of cold water and let sit for at least 10 minutes. This removes some of the starch and allows the potato's to crisp up better.
• Cut off the ends of the green beans and chop into bite size pieces.
• Chop the broccoli, cauliflower and carrots into bite size pieces.
• In a double boiler or steamer, work in batches and partially cook the green beans, broccoli, cauliflower and carrots. Each batch should cook only for 2 to 3 minutes and the vegetables should still be firm and crisp. Set aside once each batch is cooked.
• Drain the potato's and place them in a microwave safe bowl and cook for about 6 minutes or until they just begin to soften.
• While you are steaming the vegetables, dice up the garlic, the green onion and the ginger so it is ready to use. Set aside for now.
• Now that all the vegetables are partially cooked, get your largest fry pan or a wok. I use a wok since it holds more veggies!
• Add a small amount of the avocado oil and pan fry the potato's first. Season with salt and pepper. Try to get a nice golden brown crisp on the outside. Remove from pan.
• Again, add a little of the avocado oil and pan fry the rest of the veggies. I try to get a little color on the veggies. Season with salt and pepper. Stir frequently. Remove from pan.
• Final Step! In the same pan, add the rest of the avocado oil, the garlic, green onions and ginger. Saute over medium heat until soft and fragrant.
• Now add the veggie stock and the soy sauce and simmer for a couple minutes.
• Add all the veggies and stir well to coat with the liquid. Cook for about 3 to 5 minutes and YOU ARE DONE!
• Serve with a drizzle of sour cream and salt and pepper as needed. ENJOY!

Notes

1.  You can add vegan cheese if you would like.  I would put the hash on a cookie sheet and sprinkle with your favorite vegan cheese (I would use a white cheese).  Bake at 350 until the cheese is melted and starts to brown.  Remove and serve.

Vegan Hash, Veggie Hash, Veggies, Fresh, Cashew Cream, Vegan Sour Cream, Garlic, Ginger