Spiced Carrot Hash & “Eggs”

Why are “eggs” in quotes? Well because these are vegan! As some of you may know, after being a vegetarian my entire life, I became vegan. Why? Short version, once you find something that aligns with who you are , it’s hard to live any other way <3

I’m happy to discuss more, if you’ve been thinking about eating more plant based, and struggle with where to start or how. This is another important thing I learned, it’s not black or white. It took me years to transition fully into eating purely plant based, even though I was already living meat-free. It’s only dairy I had to re-adjust to. It’s a process. This is not meant to make you feel bad about yourself, or see anything as a failure. It’s your life and health at stake, so do what feels right to you. But, I am here to answer any curiosities over nutrition myths, questions about health, food, lifestyle and environmental impact.

If you browse my blog and had no idea I was vegan, then mission accomplished! I think there is a fear and misconception with eating plant based, or meatless/dairy free being boring, or optionless. Let me tell you, we now live in times where so many chefs, and businesses are crafting the new future of food, and making our lives so diverse and colorful.

And being of Indian origin, it has helped me realize how much of our food culture and history has been so plant forward, and balanced, all while being so culinarily complex and flavorful.

Stay on this journey with me, and I hope to help you make at least with one or two meals a day be vegan.

And feel free to drop me a note on any questions you think I can help you with.

When you reach out to me, be respectful and kind please. I will not tolerate trolls, or eristic arguments.

Now over to the recipe:

As a vegan recipe developer I’ve been exploring and finding the best vegan alternatives to dairy, and the experience has been phenomenal. One such product gem is eggs made by a company called JUST (https://www.ju.st/en-us) They are made from mung bean proteins, and cook exactly like eggs, fluffy and creamy. Most importantly, they taste incredible, and they’re nutritious.

(This is not an ad, I’m just a fan, and love sharing my experiences)

This is breakfast plate is one of my favorites. If you’re a fan of eggs and hash, this is for you!

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Ingredients:
serves 2


For the “eggs”
3/4 cup or ~12 tbsp just eggs
1/4 tsp coarse salt
a few basil leaves hand torn
1 tsp oil or vegan butter (I use Miyoko’s Organic brand)
For the carrot hash:
1 large carrot, peeled and cubed
1/2 red onion, diced
3 garlic cloves, sliced thinly
2 indian green chillies, finely chopped (use any chilli pepper you prefer)
1 tsp vegan butter (I use Miyoko’s Organic brand)
1/2 tsp cumin powder
For finishing the plate:
A handful of fresh strawberries and blueberries

Method:

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Making the carrot hash:
Heat a saute pan over medium heat and add in butter. Once it starts melting and slightly foaming, add garlic and chillies. Fry for a few seconds. Then add chopped onions.

Saute for 4-5 minutes until the onions have softened and start turning golden brown. Now add in chopped carrots, measured salt, and cumin powder. Mix well and continue cooking another 5 minutes until the carrots are cooked tender, but still firm. Transfer to a plate and set aside.

Making the eggs:
Heat a non stick pan over medium heat and add butter. Once the butter melts, add in salt and basil leaves. Immediately pour in “eggs”. Use a spatula to mix everything, and keep scrambling like you would regular eggs. It only takes a few minutes to be done.

Plate with eggs, hash and fresh berries, and devour!

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