Roasted Root Veggie Hash with Gardein Beefless Tips

So, yesterday you made a big batch of roasted veggies right? If you missed yesterday’s post, you can go here and get some info on roasting veggies in the oven and in your slow cooker!

Maybe you made the yummy pizza too but you still have a ton of left over veggies. What else should you make? When I was in that position I decided some root veggie hash was in order.

Plus Cheryl loves Gardein beefless tips and had a hard week so I thought this combination would cheer her up. Well, except for the greens. I was right about the hash and wrong about the greens.

Oddly enough she loved the greens. I used fresh squeezed mandarin juice from the leftovers still in the fridge, some tangerine balsamic and a little liquid smoke.The recipe for the greens is below too.

Roasted Root Veggie Hash With Beefless Tips
serves 4 with side dishes or a big salad

  • 2 tablespoons olive oil
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 4 to 5 cups roasted veggies
  • 1 package Gardein Beefless Tips, cut into small chunks (sub seitan or even beans if you prefer)
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons ketchup, to taste (can sub tomato paste)
  • 1/2 to 1 teaspoon smoked salt (or plain salt), to taste
  • pepper to taste

Heat oil in a large sauté pan (or use an oil free sauté method) over medium heat. Add onion and sauté until transparent, add garlic and sauté 1 more minute.

Add roasted veggies and beefless chunks and cook until they are heated through. Then add the mustard, ketchup, and smoked salt and mix in well.

Cook until it’s as chunky (or not) as you want it. This would be a great brunch side with scrambled tofu.

Cheryl’s Favorite Citrus Collards
soy-free, gluten-free
serves 4

  • 5 to 6 cups cleaned collards with tough stems removed
  • 1 cup water (use more as and if needed)
  • 1 teaspoon not-chicken bouillon
  • juice of 2 mandarins (sub about 1 cups oj or tangerine juice)
  • few dashes liquid smoke, to taste
  • 1 tablespoon tangerine balsamic
  • salt, to taste (if needed at all)

In a large skillet heat water and bouillon over medium heat. Add greens in batches so the greens in the pan has cooked down enough to add more. Add more water if needed and cook until tender. When the greens are tender add the juice, liquid smoke, and balsamic.

Taste and re-season if needed. Also add salt if needed. (If your bouillon has salt you may not need to add any.)

What else do you make with roasted veggies? What’s your favorite veggie to roast?

Comments

  1. Could you make the greens without the liquid-smoke and tangerine balsomic? Is there anything you would use in their place?

  2. I don’t eat many “fake meats” but I do love those Gardein beef tips. They are so darn versatile, too!

  3. This looks fantastic. I love collard greens.

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