ROASTED ROOT VEGGIE AND KIDNEY BEAN HASH

This is the kind of breakfast meal that also fits in perfectly at the dinner table. Leftovers make a great lunch during the week.

SOY FREE GLUTEN FREE OPTION OIL FREE OPTION

TOTAL PREP TIME: 70 minutes (includes roasting veggies in the oven)

TOTAL COOKING TIME: 20 minutes

YIELD: 4 servings

INGREDIENTS:

• 2 tablespoons (28 ml) olive oil (**use water or broth)
• 1/2 onion, minced
• 2 cloves garlic, minced
• 4 to 5 cups (about 610 g) roasted root veggies (see below for roasting instructions)
• 3 cups (531 g) cooked kidney beans or 2 cans (15 ounces, or 425 g each), rinsed and drained
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoons ketchup (*use gluten-free) or tomato paste
• 1/2 to 1 teaspoon smoked or plain salt
• Black pepper, to taste

INSTRUCTIONS:

1. Heat the oil in a large sauté pan over medium heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and sauté for 1 more minute.
4. Add the roasted veggies and kidney beans and cook until they are heated through, about 15 minutes.
5. Then add the mustard, ketchup, and salt and mix well.
6. Season with pepper to taste.
7. This would be a great brunch side with scrambled tofu.
8. You can add in some chopped seitan or Gardein beefless tips to make it heartier.
9. Then you can feed those drop-in guests at your next brunch!

ROASTED VEGGIES INSTRUCTIONS:

1. Roasting can really bring out beautiful tastes in not-so-beautiful veggies.
2. Radishes are no longer too strong, but mellow and almost buttery.
3. I love using parsnips, rutabagas, sunchokes, celery root, and potatoes.
4. You can also roast asparagus and other more delicate veggies, but check those often because they cook so much quicker than root veggies.
5. You can cook root veggies and delicate veggies together by cutting the longer-cooking veggies very small and leaving the quick-cooking ones large or even whole.
6. I tried roasting in the oven two different ways: one covered with aluminum foil and one not covered.
7. I cooked both at 375°F (190°C, or gas mark 5) for about 40 minutes and stirred them halfway.
8. I found the one that I covered (until the last 10 or 15 minutes of cooking) to be juicy and lush.
9. I liked the uncovered ones, but the texture was a little tougher and they took a little longer to cook.

NUTRITIONAL INFORMATION:

PER SCANT 2-CUP (455 G) SERVING:

• 303.4 calories; 8.1 g total fat; 1.1 g saturated fat; 14.0 g protein; 42.3 g carbohydrate; 13.6 g dietary fiber; 0 mg cholesterol.

FANCY BEAN SUBSTITUTES:

• Sangre de Toro, Bolita, Lila