Veggie Hash
Healthy and plant based eating does not have to be expensive or difficult. When I went vegan I actually ended up saving money because although I was a vegetarian before, organic eggs and cheese are expensive. Now I bulk up my card with mostly fresh veggies and legumes and manage to only spend about $80 a week to cook for me and my boyfriend.
This veggie hash is the perfect example of simple and affordable plant based eating. Although this meal has minimal ingredients it is full of flavor. It is balanced with healthy veggies like zucchini and mushrooms, plus plant based protein from the chickpeas. All you need is a skillet and 15 minutes of your time and you have dinner ready.
Veggie hash is an example of a meal I eat often and it almost seemed too simple to share, but I want everyone to know how easy it can be to eat plant based.
If you make this recipe, let me know what you think in the comments.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
Ingredients
Hash
- 1/2 onion - finely chopped
- 3 garlic cloves - minced
- 1 small zucchini - finely sliced
- 2 cups mushrooms - finely chopped
- 1 tsp paprika
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- 1 tbsp nutritional yeast
- 1/2 cup herb of choice (I used cilantro)- finely chopped
- juice from 1/2 lemon
- salt/pepper to taste
- 1 can chickpeas - drained
Optional Sides
- Quinoa
- Avocado
Instructions
- Heat oil over medium heat. Add garlic and onion. Cook for 5 minutes.
- Add all remaining ingredients and stir to combine. Cook for 10 minutes or until vegetables have softened, stirring occasionally.
- Add in chickpeas and mix until combined. Cook for 5 more minutes.
- Serve hash with desired sides and toppings.
Find it online: https://avocadoskillet.com/veggie-hash/