This Vegan Mushroom Quinoa Breakfast Hash replaces traditional eggs with quinoa, a complete protein. Quick to make and gluten free.
Just because you're following a plant-based diet (or maybe dabbling with one) doesn't mean that you can't have a filling and healthy breakfast meal prep. This one involves cooked quinoa, some tomatoes, mushrooms, and kale. You could even eat this for dinner if you wanted to. Or lunch! It's also pretty adaptable based on what you have on hand in the fridge, pantry, or freezer.
Vegan Mushroom Quinoa Breakfast Hash Ingredients
- 2 cups cooked quinoa
- 1 (15 oz) can diced tomatoes, liquid drained
- 1 (6 oz) jar mushrooms in water, drained
- 1 ½ cups kale, shredded
- 1 tbsp. white wine vinegar
- 1 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- ½ tsp. sage
- Salt & pepper, to taste
How to Make Vegan Mushroom Quinoa Breakfast Hash
Start off by cooking the quinoa; that's the base for this recipe. Then, you'll saute some garlic and mushrooms in a skillet, along with some white wine vinegar until the garlic becomes fragrant. Add in the tomatoes, sage, salt, and pepper, and let it simmer for a couple of minutes. Finally, add in the kale and the quinoa and stir it all together. This cooks very quickly.
How to Serve and Store Vegan Mushroom Quinoa Hash
We like to serve this vegan mushroom hash as is for breakfast, or maybe with some crusty bread on the side that you've drizzled with a little olive oil. You can also eat this for lunch or dinner, alongside some roasted potatoes, if desired. It's also good with a soup like our vegan minestrone soup, or even with rice added in. You can use brown or white rice, or even our cauliflower rice.
If you're going to make this as a meal prep recipe, once it's cooked portion it into individual air-tight containers and store it in the fridge until you're ready to eat it. It's good for 4 to 5 days. You can eat this at room temperature or reheat it in a skillet over medium heat until it's hot all the way through. You can also freeze this (yes, quinoa freezes well) and defrost it right in a hot skillet. It will be ready quickly.
Substitutions and Alterations
Feel free to use fresh mushrooms if you like. They'll cook down considerably; just keep that in mind if you're using fresh ones. Just chop them to bite-size so that everything in the hash is close to the same size. Similarly, you can use fresh tomatoes if it's summertime when you're making this and your garden is overflowing with tomatoes.
Cooked cubed sweet potatoes would be delicious in this vegan breakfast hash, or roasted Yukon gold or new potatoes.
Kale is awesome, we love it, but spinach works here, too, or even Swiss chard. You can use almost any kind of greens here (even beet greens). The mushrooms are pretty earthy and they'd pair well with chard in particular. Arugula is good, too, if you'd like a peppery kick to this dish.
Use any of your favorite seasonings, whether it's paprika, rosemary, oregano, or thyme. All of them would complement this dish.
READ MORE: If you eat eggs, try this Sheet Pan Breakfast Hash and Eggs!
Click here for more Vegan Meal Prep Recipes
Ingredients
- 2 cups cooked quinoa
- 15 ounces diced tomatoes liquid drained
- 6 ounces jarred mushrooms in water drained
- 1 ½ cups kale shredded
- 1 tbsp. white wine vinegar
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ tsp dried sage
- Salt & pepper to taste
Instructions
- Bring a large skillet to medium heat with extra virgin olive oil.
- Add minced garlic, mushrooms, and white wine vinegar. Sauté until garlic is fragrant 2-3 minutes.
- Add tomatoes, sage, salt and pepper. Cook another 3-4 minutes.
- Next add the shredded kale. Sauté just until it begins to wilt, about two minutes.
- Stir in the quinoa and cook another 2-3 minutes. Serve immediately while hot or transfer into meal prep containers.
Notes
Nutrition
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