“Biscuits and Gravy” Breakfast With Sweet Potato Hash

Today, we decided to do Biscuits & Gravy...but make it gluten-free and vegan. 🤩 How'd we do? Grab the recipe below.

4 Servings


Ingredients

  • 2 tablespoons olive oil

  • 2 sweet potatoes, diced in ½“ cubes

  • ½ red onion, chopped

  • 1½ teaspoons fine sea salt, divided

  • 1 teaspoon black pepper, divided

  • ½ red bell pepper, diced

  • 1 cup canned black beans, drained and rinsed

  • 2 cups baby spinach

  • 3 tablespoons vegan butter

  • 8oz crimini mushrooms, roughly chopped

  • 2 tablespoons all purpose gluten free flour

  • 1 tablespoon nutritional yeast

  • 2 cups beverage style rice milk

  • 8 slices Julia’s TableⓇ Seeded Bread, toasted

  • 1 tablespoon chopped chives


Directions:

  1. In a large skillet, heat oil over medium heat. Add sweet potatoes, onion, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Add bell pepper, black beans, and spinach. Cook 5 minutes more.

  2. In a separate skillet, heat butter over medium heat. Add mushrooms and cook, stirring occasionally, until liquid released from mushrooms has evaporated. Add remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Cook 5 minutes more until browned.

  3. Sprinkle flour and nutritional yeast over mushrooms and cook, stirring constantly, for 1 minute. Slowly add rice milk and stir to combine. Simmer until thickened, about 10 minutes. Take off heat and keep warm.

  4. To serve, divide hash among 4 plates. Place 2 slices of toast on the side, and top with gravy. Sprinkle with chives.


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