Vegan Winter Root Vegetables & Bean Hash.

Very easy to make, comforting and warming, yet light enough dish. Ultimate autumn/winter fast food. This hash can be made with any combination of seasonal root vegetables and spiced to anyone’s taste. I prefer a hint of Mexican, so I use beans and Mexican spices such as cumin, cayenne and coriander. I think Italian version, with white beans and chopped tomatoes, spiced with dried herbs could also be very nice.

This is a throw-everything-in-a-pan, very low maintenance dish. Once you prepare and chop everything, it will just sweat in a covered pan until ready. All you have to do is to stir it once or twice.  It is packed with protein, fiber and beta-carotene, and works well with wilted spinach or kale on a side.

Veggie hash

Serves 4:

  • 2 tbsp grapeseed oil
  • 1 carton organic kidney or black beans, drained
  • 1 large sweet potato
  • 2 parsnips
  • 2 medium turnips
  • 1 red onion
  • 1/4 tsp of each: ground cumin, cayenne pepper, dried coriander greens
  • 1 red chili
  • 1/5 tsp turmeric
  • rock salt to taste
  1. Wash, peel and chop all root vegetables into medium chunks and slice the onion thinly.
  2. Chop the chili finely.
  3. Heat the oil in a pan and add turnips. Cover and let it sit on a medium heat for 10 minutes or so, until it just starts to get soft.
  4. Add the rest of the vegetables, spices and beans and stir everything to cover with spices.
  5. Cover the pan with a lid and let it cook on a medium/low heat until all vegetables are soft. This should take about 15 minutes. Check on it and stir through after 10 minutes.
  6. When ready, remove the lid, stir through once more and serve.

 This recipe is: gluten free, dairy free, vegan, low GI, low fat.

1 comment to Vegan Winter Root Vegetables & Bean Hash.

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