Golden Protein Vegetable Hash Recipe

About this recipe

Golden Protein Vegetable Hash is the perfect way to kickstart your day with a balanced, high-protein meal bursting with flavor. Featuring hearty soy protein mince, fresh carrots, radish, and chayote squash, this dish is seasoned with Moroccan spices and tied together with creamy masala oats for a comforting yet energizing breakfast. The addition of a refreshing cucumber garnish adds a delightful crunch, while the splash of lemon juice brightens the overall flavor. Easy to prepare and ready in under an hour, this recipe is ideal for gym enthusiasts or anyone seeking a nutritious start to their morning. With 37g of protein and 159g of carbohydrates per serving, it's designed to keep you fueled and satisfied throughout your busy day.

Ingredients

• 1 Piece Cucumber 1Pc
• 750 G Top-Op Table Salt Drums
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 55G Mill & Mortar Organic Ras El Hanout, 55G
• 1 L Africa'S Pure Palm Cooking Oil 1L
• 4 Pack Fresh Carrots - Pack Of 4
• 250 Ml Trs Lemon Juice 250Ml
• 1 Potato Jacket 1 Each
• 1 Garlic Bulb - 1 Each
• 400G Holland & Barrett Vegan Soy Protein Mince

Instructions

1. 1. Put the soy protein mince in a bowl, cover with 300 ml hot water and leave for 10 minutes, then drain and squeeze out the excess water.
2. 2. Peel and dice the potato, carrots and mooli radish into 1 cm cubes for even cooking.
3. 3. Heat the palm oil in a large skillet over medium heat, ensuring it coats the base evenly.
4. 4. Add the minced garlic to the skillet and saute for 1 minute until fragrant.
5. 5. Stir in the diced vegetables and cook for 12-15 minutes, stirring occasionally, until golden and tender.
6. 6. Add the soy protein mince to the skillet and cook for 5 minutes until lightly browned.
7. 7. Sprinkle over the ras el hanout and salt, stirring well for 2 minutes to coat the vegetables and protein evenly.
8. 8. Add a splash of lemon juice to brighten the flavours and stir gently to incorporate.
9. 9. Thinly slice the cucumber and use it to garnish the hash for a fresh crunch.
10. 10. Serve the golden vegetable hash warm, dividing it equally between two plates.

How to make Golden Protein Vegetable Hash

1. Prepare and fry aromatics. Peel and dice the carrots, mooli radish and chayote squash into small cubes. Heat palm oil in a large skillet over medium heat and sauté minced garlic for 1-2 minutes until fragrant.
2. Cook vegetables and mix oats. Stir in the diced vegetables and cook for 7-8 minutes until softened. In a separate bowl, mix the masala oats with water and baking powder.
3. Add mince and spices. Add the soy protein mince and cook for 5 minutes until lightly browned, then sprinkle over the Moroccan spice blend and salt and stir to coat everything evenly.
4. Bind with the oats. Pour in the oat mixture and stir to distribute it, then reduce the heat to low and simmer for 5-7 minutes until the oats thicken and bind the hash. Stir in a splash of lemon juice.
5. Garnish and serve. Thinly slice the cucumber and use it to garnish the hash, then serve warm, divided equally between two plates.

Frequently asked questions

How long does Golden Protein Vegetable Hash take?

About 50 minutes: 15 minutes of prep and 35 minutes of cooking, from softening the vegetables to simmering the oats until they bind the hash.

Is Golden Protein Vegetable Hash vegetarian?

Yes, it is vegetarian. Diced carrots, mooli and chayote are cooked with soy protein mince, masala oats and Moroccan spice.

What can I use instead of palm oil for the hash?

Swap it for sunflower, vegetable or rapeseed oil. Any neutral oil works for softening the vegetables and browning the soy mince.

How do I get the vegetable hash to hold together?

Simmer it on low heat after adding the oat mixture so the oats thicken and bind everything. Stir gently rather than constantly to keep some texture.

What goes well with a protein vegetable hash?

Thin cucumber slices add a fresh crunch on top, and a spoonful of yoghurt, some toast or a fried egg makes it a fuller breakfast.