Nutritional Wisdom with Carly Pollack

Vegan Hash

Vegan Hash

Ingredients
1 cup shredded zucchini
1/2 cup diced green bell pepper
4 cloves garlic, finely chopped
1/2 cup grated cauliflower
1 small jalapeno, seeded and diced
2/3 cup diced onion
1/2 cup shredded carrot
3/4 cup finely ground raw cashews
1/4 cup water
1/2 cup coarsely ground raw cashews
8 leaves basil, finely chopped
2 tbsp coconut oil
2 green onions, finely chopped
2 medium avocados, sliced

Directions
In a large mixing bowl, mix the zucchini, green pepper, garlic, cauliflower, jalapeƱo, yellow onions and carrot until evenly blended. This is your veggie mix. In a separate bowl, mix the finely ground cashews with the water to form a paste, and add this to the veggie mix, mixing well. Next, add in the course ground cashews and chopped basil and mix until blended well. This is your hash mix. In a large non-stick skillet, heat the oil on medium heat until it is liquid. Move the oil around the pan to evenly coat. Now, spoon in the hash mix and spread evenly in the pan. Cover and cook for 10 minutes. Remove the cover and flip the hash. Turn the heat up to high and cook while stirring often until the hash is a medium golden brown. Remove from the heat and put on your serving plates. Garnish evenly with the green onions. Top with the sliced avocado.

Serving
4 Servings