Soyrizo Egg And Veggie Hash Recipes

SWEET VEGGIE HASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil. Oil lightly.
• Combine garbanzo beans, sweet potatoes, butternut squash, mushrooms, zucchini, yellow squash, onion, and carrot in a large bowl; mix well. Add olive oil and garlic and continue to mix. Add honey, oregano, and pepper. Continue to mix until well coated.
• Bake in the preheated oven, stirring occasionally, until tender, 30 to 35 minutes. Let cool for 3 to 5 minutes before serving.

VEGAN CHORIZO

Steps:

• Add the guajillo chiles and chiles de árbol to a heatproof bowl and pour in the 3 cups of boiling water. Allow the chiles to rehydrate for at least 10 minutes, gently pressing a bowl on top to submerge them in the water if needed.
• Once tender, add the chiles to a blender with ½ cup of the soaking liquid. Add the garlic, cumin, paprika, salt, oregano, coriander, clove, cinnamon, liquid aminos and vinegar, and blend for 1 to 2 minutes until completely smooth, stopping to scrape the sides of the blender as needed.
• Combine the crumbled tofu and minced mushrooms in a large bowl. Pour the blended mixture over the tofu and mushrooms, and mix until fully incorporated.
• Add the oil to a large (12-inch) pan over medium heat. Once the oil is hot and shimmering, add the soyrizo mixture.
• Cook for 20 minutes until the mixture begins to sear and lightly brown, stirring occasionally and scraping the bottom of the pan. The liquid from the tofu and mushrooms should be mostly absorbed.
• Serve as taco filling with diced onion, minced cilantro, guacamole and lime, or add to your favorite dishes that call for chorizo. Keep refrigerated for up to a week in an airtight container.

MEXICAN VEGGIE HASH

Steps:

• Cook the potatoes in boiling salted water for 5 mins, then drain and let steam-dry. Heat half the butter and oil in the pan and fry the potatoes for about 10-15 mins until golden. Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans, and heat through for about 5 mins, then season.
• Keep warm in a low oven while you fry the eggs in the rest of the butter and oil until cooked to your liking. Divide the potatoes between 2 bowls and top with an egg, some chopped avocado and the sliced chilli. Serve with lime wedges, soured cream and warm tortillas, if you like.