Bean Potato & Veggie Vegan

This vegan breakfast hash, afloat of potatoes and veggies, is made solely in the oven, using only a baking provide and wrapping pan!

This breakfast hash features potatoes, pinto beans, zucchini, vine, curve peppers, and mushrooms! You can exchange up the beans or vegetables you use (tomatoes and spinach would be yummy!) Maybe you essential to add something "meaty" similar these seitan breakfast sausages.

INGREDIENTS

• pinch of chili flakes
• 1 red bell pepper chopped
• 1/2 cup mushrooms sliced
• 1 cup zucchini chopped
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• 1 can pinto beans drained and rinsed
• salt and pepper to taste
• 4 cups potatoes peeled and cubed
• 1 cup squash chopped
• 1/2 tsp paprika

Directions

1. Pre-heat the oven to 425 degrees Fahrenheit.
2. Toss the potatoes with salt and pepper and spread out on a parchment-lined baking sheet. Let the potatoes bake for 25 minutes. Toss and put back into oven.
3. In a separate baking dish or cast iron pan, mix the remaining veggies, beans, and spices together. Put the baking dish in the oven next to the potatoes and continue to bake both for 15 minutes.
4. Stir the potatoes in with the veggies and beans, season with more salt and pepper if desired, and serve!

This is one of the recipes from us. This recipe can be one of the solutions for you when you want to serve food for family or friends. We congratulations our recipe.

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