Spring Vegan Breakfast Skillet

Try this easy one-pan recipe for breakfast
Spring Vegan Breakfast Skillet

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Spring Vegan Breakfast Skillet

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.

4
Servings
201
Calories Per Serving
Deliver Ingredients

Ingredients

For the cashew sauce:

  • 2  Cups  cashews
  • 1 1/4  Cup  water
  • cloves garlic
  • 1  Teaspoon  salt

For the skillet:

  • 1  Tablespoon  olive oil
  • new potatoes, diced
  • onion, diced
  • 1/4  Cup  carrots, diced
  • 1  Cup  spinach

Directions

For the cashew sauce:

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. 

For the skillet:

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
7mg
2%
Carbohydrate, by difference
22g
17%
Protein
6g
13%
Vitamin A, RAE
173µg
25%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
112mg
11%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
30µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
19mg
6%
Niacin
2mg
14%
Phosphorus, P
55mg
8%
Selenium, Se
3µg
5%
Sodium, Na
266mg
18%
Water
65g
2%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.