Hash Browns and Veggies

Hash Browns And Veggies
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  1. 1 1/2 cups Almond milk mixed with 1 tablespoon and 1 1/2 teaspoons of white vinegar
  2. 8 tablespoons vegan butter, melted
  3. 3/4 cup evaporated sugar cane juice (a solid) or granulated sugar
  4. 1 1/2 teaspoons cinnamon
  5. 3/4 teaspoons nutmeg
  6. 4 egg replacers
  7. 1 teaspoon vanilla extract
  8. 1 teaspoon almond extract
  9. 1/2 cup chopped walnuts
  1. Lightly coat a large frying pan with a bit of oil. Heat to hot and add hash brown potatoes.
  2. Flatten all around pan and shake so they don’t stick. Let get brown on one side then with a spatula, flip the potatoes in sections to brown the other side. Turn heat to medium and take care not to burn. Just let them cook until they get brown and crisp.
  3. While potatoes are browning, lightly coat another large frying pan with a bit of oil or vegan butter. Add all the chopped veggies and saute until tender.
  4. Serve potatoes and veggies side by side on your plate with mixed fruit and you have a hearty satisfying breakfast.
Vegan Recipes https://veganrecipesforhealth.com/
Carol Fitzgerald
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