I could eat this lovely veggie hash every single day. It’s truly perfect for a nourishing breakfast (or brunch), lunch, or dinner, any time of year. Why not? It’s full of Yukon gold potatoes, sweet potatoes, onions, bell peppers and cabbage…one roasted favorite, after another.
Delicious, satisfying, nutritious, and colorful! It’s great as a main dish, stuffed into a burrito, served as a side…you name it. Add a big crispy green salad for a very easy meal.
HUGE NEWS! Launching today!
SMALL-GROUP COACHING SERIES!
Would you like to navigate the holidays this year with confidence and resolve like never before? Join our small, exclusive hands-on group coaching program, designed to help you stay happily WFPB through every celebration!
Exclusive 4-Week Small-Group-Coaching Series!
MASTERING PLANT-BASED HOLIDAYS!
If the weeks between Thanksgiving and New Year’s Day worry you just a little bit, you are not alone!
They can be the most challenging time of year for anyone following a healthy diet. Busy schedules, extraordinary stress, and unhealthy food temptations everywhere you look can create the perfect storm for veering off track.
Thrive this Holiday Season as a WFPB Vegan!
Secure your spot today, for a deliciously healthy, happy holiday season! We’ll be bringing you:
-
- Personalized Support. With space limited to just a few participants, you’ll receive dedicated attention and tailored guidance to help you stay on top of your WFPB goals despite what others around you might be doing.
-
- Expert Guidance Times Two. Yes, TWO coaches! I’ll be leading each session along with Cyd Notter, who has tremendous expertise as a Center for Nutrition Studies Certified Professional, a Licensed Food for Life Instructor for PCRM, and the Author of “The ‘Plan A’ Diet”. I am a Certified Master Vegan Lifestyle Coach, a Plant-Based Culinary Instructor, and the Author of “The Plant-Based for Life Cookbook” – and together we have over 25 years of combined WFPB experience.
-
- Engaging Weekly Sessions. Live one-hour sessions by Zoom, with a small group of like-minded plant-based vegans who understand your journey and can relate to the same challenges. Seek advice, share tips, and enjoy a uniquely supportive environment.
-
- Focused Strategies. Learn practical solutions to enjoy the season without compromising your WFPB lifestyle. Share your holiday challenges with us, and we’ll work together to find practical solutions. From navigating menus to managing holiday stress, we’ll troubleshoot all the issues, inside and out.
-
- Coaching, Guidance, Troubleshooting, and Recipe Swap. Designed to prepare you to be more successful than ever before as a WFPB vegan this holiday season. Interactive problem-solving to address issues, brainstorm solutions, and support each other for the holiday season ahead.
-
- Empowerment and Clarity. Address unique concerns, discover actionable strategies to stay healthy and happy. Comfortably navigate holiday gatherings, create delicious festive meals, and maintain your WFPB commitment with confidence and enthusiasm.
Ready to navigate the holidays this year with confidence and resolve like never before?
Join our small, exclusive hands-on group coaching program, designed to help you stay happily WFPB through all of the celebrations.
GIVE YOURSELF THE GIFT of a deliciously healthy, happy holiday season!
Space is extremely limited to ensure a personalized and meaningful experience for all participants.
→ REGISTER HERE to secure your spot today!!!
OVEN-BAKED VEGGIE HASH
2 1/2 pounds Yukon Gold potatoes, scrubbed, unpeeled, and diced in 1/2-inch cubes
1 pound sweet potatoes, peeled and diced in 1/2-inch cubes
1 medium sweet onion, diced
1 clove garlic, minced
3 cups red cabbage, diced in 1/2-inch pieces
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño or serrano pepper, minced
kosher salt, to taste
black pepper, to taste
generous dash Creole seasoning
Instructions
Preheat oven to 425 degrees. Have ready a large nonstick roasting pan (I love my Scanpan roasting pans!)
Toss all ingredients together in the pan. Add 1/4 cup water to prevent sticking. Roast uncovered for 30 minutes.
Stir gently, and add another splash or two of water, if vegetables begin to look like they are becoming too dry. Continue to roast for another 20 to 30 minutes, or until all of the vegetables are tender, scraping from the bottom of the pan as needed.
Once potatoes are tender and golden, remove from oven, and serve hot.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
Pingback: Oven-Baked Veggie Hash – Ann Arbor Vegan Kitchen | My Meals are on Wheels