Vegan Cauliflower Breakfast Hash Recipes
LOW-CARB VEGAN BAKED CAULIFLOWER HASH BROWNS
Make these Low-carb vegan baked cauliflower hash browns today and you will never buy from those fast food chains. It's healthy, yum, quick and keto friendly.
Provided by Sophie
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Wash the head of the cauliflower and cut into small florets.
- Pulse in a food processor till it becomes grainy like cauliflower rice.
- Now take the processed cauliflower in a kitchen cloth.
- Add some salt and let it stand for few minutes.
- Press the cauliflower rice with the help of the cloth to drain excess water.
- Take drained cauliflower in a bowl. (2 cups)
- Add 1 cup of vegan shredded mozzarella cheese.( you can add mozzarella, cheddar as well)
- Add chopped onions, cilantro, chopped garlic and chopped green chili.
- Add half cup Panko, 1/2 cup nutritional yeast and salt and pepper.
- Add a pinch of turmeric and half a tsp of chili powder.
- Mix well to combine.
- You may need to knead it like a dough till the ingredients are well incorporated and well combined.
- Prepare small patties by taking a small lemon size dough on your palm and pressing it with the help of both the palms.
- Preheat the oven at 350F.
- Place all patties or harsh browns on a greased baking sheet.
- Bake for 15-20 minutes until both the sides are evenly brown and the patties are crispy.
- I enjoy these patties with sriracha Mayo sauce.
- These patties taste great as it is.
- You can also use these as hash brown patties in a veggie burger.
Nutrition Facts : Calories 109 kcal, ServingSize 1 serving
VEGAN CAULIFLOWER BREAKFAST HASH
Easy vegan dish great for breakfast, lunch, or dinner. I make it on Monday and have the leftovers all week long.
Provided by Laura Shansey
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Stir turmeric into vegetable broth.
- Heat an extra-large skillet over medium heat and cook onion and garlic until softened, 3 to 4 minutes. Add broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, cauliflower, bell pepper, and remaining broth to the skillet.
- Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, 10 to 15 minutes. Add chickpeas and their liquid. If mixture seems dry, add more vegetable broth.
- Stir in spinach and tomatoes and cook until spinach is wilted. Stir in basil. Season with salt and pepper.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 43.6 g, Fat 1.1 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 0.1 g, Sodium 143.8 mg, Sugar 6.4 g
CAULIFLOWER HASH BROWNS
Cauliflower takes the place of potatoes in this low-carb version of hash browns held together with sharp Cheddar cheese.
Provided by Elizabeth
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place grated cauliflower, Cheddar cheese, egg, panko, green onion, salt, pepper, and paprika in a large bowl. Mix until combined; mixture will be very crumbly.
- Heat olive oil in a large skillet over medium-high heat until hot. Scoop up some of the cauliflower mixture using an ice cream scoop; pat into a flat patty. Gently place patty in the hot oil; reduce heat to medium. Repeat with remaining mixture. Cook until a golden brown crust forms, about 5 minutes per side. Remove to a platter and serve immediately.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 9.4 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 3.4 g, Sodium 598.4 mg, Sugar 1.9 g
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