Spring Vegan Breakfast Skillet

4.5 from 2 ratings

Add silken tofu or seitan to this dish if you want a heartier breakfast dish, otherwise this vegan vegetable hash is all you need for a healthy start to your day, complete with a creamy cashew sauce.

Servings

servings

Ingredients

2 cup cashews
1 1/4 cup water
2 cloves garlic
1 teaspoon salt
1 tablespoon olive oil
3 new potatoes, diced
1 onion, diced
1/4 cup carrots, diced
1 cup spinach

Directions

In a bowl, cover the cashews with water and soak for about 2 hours, and then drain. Place the cashews in a food processor with the water, garlic and salt, and blend until very smooth.
In a large skillet, heat the oil over medium-high heat. Sauté the potatoes, carrots, and onions until softened, and starting to caramelize, about 5 to 8 minutes. Add the spinach and cook for an additional 2 to 3 minutes. Remove the skillet from the heat and spoon the cashew sauce over the vegetables. Serve with toast.