This vegan potato hash recipe will have dinner on the table in a flash! Just 30 minutes and 8 ingredients needed.
- A splash of oil
- 500g potatoes (either fresh or leftover roast potatoes!)
- 1 leek - sliced finely
- 200g vegan chicken, (you can alternatively use sausages, seitan roast or another meat replacement)
- 200g broccoli - chopped into bite-size florets
- 200g sprouts - cut in half
- 2.5 tbsp Dijon mustard (or vegan horseradish sauce)
- 1.5 tsp dried thyme (you can also use fresh)
- Fresh thyme (optional)
- More Dijon Mustard
- Chop the potatoes into small pieces, this is so they cook quickly. You don’t want to end up with crunchy potatoes!
- Add a splash of oil to a wok or sauté pan.
- Pop in the potatoes and cook on high for 10 minutes - stirring continuously, so as not to burn.
- Add the leeks and thyme and cook for another few minutes
- Next, add the vegan chicken, broccoli and sprouts. Cook for another 10 minutes, whilst stirring a lot.
- Put the dijon mustard in and stir through until everything is well coated. Season with salt and black pepper.
- Serve with vegan gravy and enjoy!
You can switch up the vegetables! Using 600-700g altogether, try a mix of: green beans, parsnips, cauliflower, baby corn, carrots and peas.
This is a perfect recipe for using up Christmas leftovers. Whether you've got too many sprouts in the fridge or leftover roast potatoes, they are ideal for this, and the herby goodness just tastes like Christmas.
- Category: Dinner
- Method: Stove-top
- Cuisine: British
Keywords: vegan potato hash, vegan hash