• Angelica Larsson

Potato hash | Vegan - Gluten free

Uppdaterat: 10 mars 2021

Hello my lovelies! Here we are at the finale of the month and if there's one dish I really enjoyed throughout my life it has to be potato hash. It comes pre-packed and is so easy to make at the end of the day. I haven't found this in a grocer yet that is vegan so of course I want to make my own so I can marvel with enjoyment after a hard days work and it turned out wonderful, my significant other had this and he enjoyed it as well!



Serves 4-6 people.


What you need for potato hash:


500g potatoes

250g carrots

250g mushrooms

Half a cabbage

2 vegan sausages ( recipe )

1 leek

1 large onion

2 tbsp olive oil

1 tsp black pepper

1 tsp salt


What you need for vegan scramble:


300g medium firm tofu

1 dl (0.4 cup) food cream

1 tbsp nutritional yeast

1 tsp turmeric

1 tsp black salt

Salt and pepper to taste



Begin with preheating the oven to 200°C (390°F)

Drain the tofu while we get onto the potato hash.


Clean the mushrooms, rinse and peel the potatoes, carrots, leek and onion. Dice the vegetables and add them onto a baking tray, coat with oil, salt and pepper. Pop into the oven for about 60 minutes. About halfway give it a stir so it will cook evenly.


Bring a pan up to medium high heat, add the tofu, cream, nutritional yeast, turmeric, black salt and stir until well combined. It should resemble a creamy scramble, add salt and pepper to taste.


Serve with beets.


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