If you're looking for a great brunch entree to serve to a hungry crowd, this hash fits the bill. I tested this out on my carnivorous brother-in-law, and he loved it, so that passes my test for a Welcoming Kitchen recipe. (It's good for everyone!) This recipe is from my book, Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.
1 cup buckwheat or kasha
2 cups water
1 vegan gluten-free boullion cube
2 green peppers, chopped
1 onion, chopped
4 potatoes, chopped
2 tablespoons olive oil, divided
2 tablespoons nutrional yeast
1/2 teaspoon salt
fresh ground pepper
1 tablespoon fresh thyme
Preheat oven to 425.
In a small saucepan, combine buckwheat, water, and boullion cube.
Bring to a boil, cover, reduce heat and cook for 10 minutes or until all the liquid is absorbed.
While the buckwheat is cooking, combine all the vegetables in a large bowl.
Add 1 tablespoon olive oil, nutritional yeast, salt and pepper to vegetables.
Spread on a baking sheet, bake for 10 minutes.
Heat remaining tablespoon of olive oil in a large saute pan over medium-high heat.
Add thyme and cook for a minute.
Add vegetables and buckwheat.
Stir to combine.
I shared this recipe with Wellness Weekend and Allergy Free Wednesday.
Find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.