| SHEET PAN VEGAN BREAKFAST HASH |
Recipe from the High Protein Vegan Breakfast Ebook!
"Elevate your mornings with the High Protein Vegan Breakfast Ebook! Packed with gluten-free, refined-sugar free, plant-based recipes using simple, whole food ingredients. Each recipe transforms a basic breakfast recipe into a protein power house. Discover my favourite customization techniques, allowing you to craft your perfect breakfast with various seasonings and toppings. Start your day with simplicity and deliciousness. Grab your ebook now to unlock the secret to high-protein, flavourful mornings!"
Macros included with each recipe.
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Sheet Pan Hash
Who doesn’t love a good sheet pan recipe? A simple throw everything onto a baking sheet and be done with it method that makes everyone look like a great cook. This easy recipe is packed with flavour thanks to the meatless grounds that add a nice texture and saltiness and golden potatoes for long lasting energy.
Recipe notes:
The key is to buy meatless grounds that you really like the taste and texture of as they’re the protein star!
The macros per pack of the meatless grounds used in this recipe:
449 cals - 9g fat - 36g carbs - 56g protein.
Change the flavour by making these switches while maintaining very close to the same macros:
Use sweet potatoes instead of yukon potatoes.
Switch out the mushrooms and cauliflower for carrots and zucchini. (Add the zucchini for only 15-20 minutes!)
Use spinach instead of kale.
Increase the protein for minimal calories by adding in nutritional yeast!
Recipe makes 4 servings
Macros per serving:
458 cals - 14g fat - 48g carbs - 35g protein
Ingredients:
4 yukon gold potatoes
30-35 brown mushrooms
2 packages of meatless grounds
2 cups cauliflower florets
2 tbsp olive oil
1 tbsp paprika
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
2 cup kale
Recipe:
Preheat the oven to 375 F and line a baking tray with parchment paper.
Wash and chop your potatoes, mushrooms, and cauliflower, then add them to a mixing bowl.
Then add to the mixing bowl the meatless grounds, 1 tbsp oil, paprika, garlic powder, salt, and pepper.
Toss everything well to combine.
Spread across baking tray and bake for 25 minutes.
While it’s baking, prepare your kale by washing, and chopping into bite size pieces.
Once the bake is at 25 minutes, remove from oven and spread the chopped kale across the tray.
Drizzle with remaining 1 tbsp olive oil.
Bake another 5-7 minutes or until kale is crispy.
Plate into four bowls or containers and enjoy!
Macro note: Keep in mind the macros are based off the meatless grounds brand I used. Your macros may vary slightly. See recipe notes for the listed meatless grounds macros.
If you need more high protein plant-based breakfast recipe options make sure to check out the High Protein Vegan Breakfast Ebook!