Vegan Veggie Hash n' Grits

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Get Your Tastebuds Prepped for the New Season

Prep time: 45 minutes

When I'm craving a hearty dish in the morning, this is a number one go-to. It's warm, and with my favorite season of fall approaching, a must share.

 

 
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Ingredients

Stone Ground Grits ( Used: Charleston Fav )

7 Stalks of Dino Kale (Texture is Important) 

1 Medium Red Sweet Potato 

Jamaican Jerk Spice Seasoning 

Pink Himalayan Salt 

Vegetable Broth

1 Cup Unsweetened Milkadamia Milk 

Black Pepper 

Parsley 

Red Onion

Vegan Butter 

Olive Oil 

Onion Garlic Powder 

 

 

Method

Step One

Grits come first! I use a ceramic pot to cook my grits because #HelloNoStick. Make as many or as little serving you want.

I toss about 1/4 of the bag in for my husband and I. Add 1 Cup (or more for a creamier texture) of the Milkadamia Milk. Add 1/4 Cup of Light Sodium Vegetable Broth. Add salt, black pepper, and onion garlic powder to taste. Toss in 1 Tbsp of vegan butter. Add water until there is enough moisture to boil without sticking. Stir and top with dried parsley and bring to a boil.

Boil for about 3-5 minutes, reduce heat to low, and cover. Add more milk or water as needed.  

Step Two

Cut your sweet potato into tiny cubes (they'll cook faster.) Toss the potato into a skillet and bring to a semi-high heat as you drizzle with olive oil. Add Jamaican Jerk Spice sparingly, you can always taste these as they cook to see if you need more of a spicy kick. Sprinkle with parsley and cover while stirring often. You can add more olive oil as needed and adjust the heat lower to cook well but crisp. The science is to balance your heat. Cook too fast, you'll have crispy non-tender potatoes, cook too slow they'll get mushy and won't crisp...no pressure though. 

Step Three

When the potatoes are tender and begin to crisp flip and add the onions. De-stalk and add the cut kale leaves. Toss into the crisping potatoes and onions and allow to wilt a bit. Cover and adjust your heat as needed.

Step Four

When the mixture resembles a lightly crisped hash create your bowl! I load up on grits and add two spoonfuls of the hash on top. I add Just Egg to my husband's (pictured below) because he's usually craving eggs, but he's vegan. Also, if you are vegetarian feel free to add a scrambled egg in. Not vegan or vegetarian? Add a side of sausage! It's your bowl, so have fun in the kitchen. I often omit a lot of measurements and restrictions because it's time to make cooking an exploration again. Make it to your taste and have fun while doing it. If you make this dish make sure to tag #earthandolive so I can check it out and share in my stories! 


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