Spring Vegan Breakfast Skillet

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.
Spring Vegan Breakfast Skillet
  • 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
  1. 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.
  2. 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.