Vegan Potato Hash Breakfast

If you’re vegan and have been craving a good breakfast for those mornings after a long night out (a.k.a. a cure for your hangover), your wait is over!

This is one of my favorite breakfasts, it’s full of so many delicious veggies and on top of that soy chorizo! Sooo so so good and filling. Takes about 30 minutes to put together and tastes just as great as leftovers. I like to top mine with avocado and sriracha. I didn’t have cilantro but if you do, throw some on top because it’ll only make this dish that much better.

Ingredients:

  • 3 tbsp olive oil
  • 2 cloves of garlic, minced
  • 2 sweet potatoes, diced (no larger than the size of a dime)
  • 3 red potatoes, diced (no larger than the size of a dime)
  • 1/2 tsp salt and pepper
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 red onion, diced
  • 1 jalapeno, minced
  • 1 package soy chorizo

Extra Toppings:

  • avocado
  • sriracha
  • salsa
  • cilantro

Instructions:

  • Heat a large pan over medium heat and add the olive oil. Allow that to heat up and add in the garlic for about 30 seconds
  • Add in the potatoes and mix, coating in the oil, then let cook for about five minutes before stirring. Give a toss around, and cook for another 3-5 minutes.
  • Add in the bell peppers, onion, and jalapeno, stir, and cook for an additional 3-5 minutes.
  • Add in the soy chorizo, mix well and cook for an additional 3-5 minutes. Fork the potatoes and see if it pierces easily, if not continue cooking or serve! Add toppings and enjoy!

Thai Vegan Pizza

Oh myyyy pizza. Love it. Love everything about it. This week I’ve been feeling exhausted from work and needed some carb-filled food to pick me up haha. The only thing with pizza is that you have to make the dough and let it rise. If the dough was pre-made the process of making a pizza wouldn’t take that long, but since I didn’t pre-make it, the whole process took about an hour and a half. I had the time so I guess it didn’t matter.

I’ve never made this kind of pizza and I was pleasantly surprised. It turned out super delicious and I ate more than I’d care to admit.

Ingredients

Pizza dough

  • 1 1/2 c warm water
  • 2 packets (1/4 ounce each) active dry yeast
  • 2 tsps granulated sugar
  • 1 tsp garlic powder
  • 1 tsp basil
  • 1/4 c olive oil, plus more for drizzling and bowl
  • 1 tsp salt
  • 4 c all purpose (or whole wheat) flour, plus more for work surface
  • 1 tbsp cornmeal

Veggie Toppings

  • 1 tsp olive oil
  • 1/2 zucchini, cut in half long ways and sliced into half moons
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeno, thinly sliced into full circles
  • 1 tomato, sliced
  • 1 green bell pepper, halved and sliced
  • 1 bunch of cilantro, chopped
  • 1/4 -1/2 c Thai red sauce/Thai curry sauce, anything close to this will work
  • spicy peanut sauce
  • sriracha

Instructions

Pizza dough

  1. Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about five minutes. Whisk in sugar, spices, oil, and salt. Add flour and stir until a sticky dough forms.
  2. Lightly brush the inside of the bowl with olive oil. Place dough inside and drizzle a little olive oil on top. Cover with a plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour. (start with veggie prep at this time)
  3. Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round.
  4. Divide into two medium sized pizzas, three small pizzas or leave as one large pizza, rolling it out to your desired thickness.
  5. Get a sheet pan and cover the bottom with cornmeal and place pizza(s) on one or multiple sheet pans, in preparation for topping.

Veggie Toppings

  1. Preheat oven to 375 degrees.
  2. Heat up the olive oil in a medium sized pan, and add your zucchini and onion over medium heat for about five-seven minutes, just to soften them up.
  3. Have the rest of your veggies prepared and ready to top.

Making the Pizza

  1. Optional: brush the edges of your dough with olive oil.
  2. With your dough and toppings ready, you will cover the base with the Thai sauce you chose, about 3/4 in. from the edge cover it generously.
  3. Top it with the zucchini and onions, bell pepper, tomato, jalapeno, and garlic, place in the oven and cook for 11-13 minutes.
  4. Once removed from the oven, you will top with cilantro, peanut sauce, and sriracha if you like the extra spice. Cut it up and enjoy it hot!