Southwestern Breakfast Hash

This recipe originally had jalapeno & tempeh, but I found the addition of the grain meat sufficient to replace both ingredients.
2 medium red potatoes, baked, cooled & cut into 1-inch cubes
1-2 tablespoons canola oil
1/2 teaspoon ground cumin
3 green onions
8 ounces cherry tomatoes, halved
1 can (15 ounces) black beans, drained and rinsed
2 teaspoons nutritional yeast seasoning
Mexican Chipotle Grain Meat Sausage such as Field Roast
Handful of spinach
1 medium avocado, coarsely chopped
Coarse salt and freshly ground black pepper

 

Heat oil in a large saucepan over medium-high heat. Add potatoes and cumin cook, stirring occasionally, until golden, 5 to 7 minutes. Add green onions, tomatoes, beans, yeast, and grain sausage, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add spinach and cook until wilted. Remove pan from heat and gently stir in avocado. Season with salt and pepper.

 

 

Creamy Vegan Mushroom Barley Soup

I found this recipe and discovered that it was SUPER easy to convert to vegan and it's OH SO TASTY! Original recipe can be found here.

 

1 tablespoons olive oil

4 shallots or 1/4 cup onion, minced

2 carrots, peeled and diced

1 stalk celery, diced

3 cloves garlic, minced

1½ pounds fresh mushrooms, sliced

½ cup whole grain barley

2 teaspoons Better Than Bouillon no chicken base

2 teaspoons Better Than Bouillon vegetable base

4 cups water

¼ cup canned coconut milk

 

In a large soup pot over medium heat, melt the butter. Add the shallots, carrots, and celery and cook until softened but not brown, about 5 to 6 minutes.

 

Add the garlic and mushrooms to the pot and cook while stirring for 5 minutes more.

 

Add the barley, water, and bouillon, to the pot and bring to a boil. Turn down to a simmer and cook until the barley is tender, about 30 to 40 minutes.

 

Stir in coconut milk and serve warm.

 

Store the leftovers in the fridge or freezer.