I made this hash for my boyfriend and it was so good when I snagged a bite that I craved it for my own breakfast the next day!
- 4-5 radishes
- 1/4 cup onions
- 3/4 medium yellow squash
- 1.5 cup raw red kuri squash (or winter squash of choice)
- 1/3 lemon
- handful of spinach
- salt free taco seasoning (Frontier brand)
For the hash, dice the radishes, onions, yellow squash, and winter squash. Add the winter squash to a large pan sprayed with nonstick spray. Cook on a low/medium heat until the squash begins to soften and lightly brown. Once soft, add the other 3 veggies to the pan. Squeeze 1/3 lemon into the pan and cook for 2-4 minutes until everything is softened. Add a handful of spinach and no salt added taco seasoning and cook until the spinach wilts. (I bought the taco seasoning from iherb.com. I love this brand of seasoning! You can use the code GIK407 at checkout to receive $10 off). Serve!
I served mine with chicken baked in braggs liquid aminos, topped with sriracha and yellow mustard. And some avocadoooo.
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