Vegan Recipe: Vegetable White Bean Hash

Vegetable White Bean Hash

This zesty breakfast recipe from Forks Over Knives – The Cookbook by Del Sroufe is a great way to use whatever vegetables you have left over from the night before. But in the case of this delicious recipe, it seems unfair to consider it just a dish of leftovers.

Ingredients, Serves 4

1 leek (white part only), finely chopped
1 red bell pepper, seeded and diced
3 cloves garlic, peeled and minced
2 teaspoons minced rosemary
1 large turnip, peeled and diced
1 medium sweet potato, peeled and diced
Zest and juice of 1 orange
2 cups cooked white beans, or one 15-ounce can white beans, drained and rinsed
1 cup chopped kale
Salt and freshly ground black pepper to taste


– Place the leek and red pepper in a large saucepan and sauté over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
– Add the garlic and rosemary and cook for another minute.
– Add the turnip, sweet potato, orange juice and zest, and the beans and cook for 10 minutes, or until the vegetables are tender.
– Add the kale, season with salt and pepper, and cook until the kale is tender, about 5 minutes.

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