Spring Vegan Breakfast Skillet
Add silken tofu or seitan to this dish while you’d cherish a heartier breakfast dish, in another case this vegan vegetable hash is all you wish for a healthy originate to your day, total with a creamy cashew sauce.
- 2 cup cashews
- 1 1/4 cup water
- 2 cloves garlic
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 unique potatoes, diced
- 1 onion, diced
- 1/4 cup carrots, diced
- 1 cup spinach
- In a bowl, veil the cashews with water and soak for roughly 2 hours, after which drain. Space the cashews in a meals processor with the water, garlic and salt, and blend until very delicate.
- In a substantial skillet, warmth the oil over medium-high warmth. Sauté the potatoes, carrots, and onions until softened, and starting up to caramelize, about 5 to eight minutes. Add the spinach and cook dinner for an further 2 to 3 minutes. Judge away the skillet from the warmth and spoon the cashew sauce over the greens. Relieve with toast.