Spring Root Vegetable Hash
This plant-based Spring Root Vegetable Hash is a delightful mix of colorful, seasonal vegetables that come together to create a dish that's as beautiful as it is delicious. The recipe combines earthy beets, vibrant carrots, crisp turnips, and fingerling potatoes with fragrant herbs and spices for a burst of fresh flavor. Oil-free and baked to perfection, this hash is a nutritious and satisfying dish that celebrates the bounty of the season while providing a hearty and wholesome meal.
Ingredients
Root Hash
- 1 medium beet chopped small
- 1 large turnip chopped small
- 1 large parsnip chopped small
- 3 carrots chopped small
- 8 potatoes baby or fingerling
- 1 medium red onion chopped small
- 8 cloves garlic cut in half
- 1 tsp onion powder
- 1 tbsp mustard grainy or dijon
- 2 tsp tamari low sodium
- 1 tsp cracked pepper
- ⅓ cup vegetable broth low sodium
Hemp Seed Ranch Dressing
- 3 tbsp hemp hearts
- 2 tbsp raisins
- 3 tbsp rolled oats
- 2 tbsp white wine vinegar or apple cider vinegar
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ cup soy milk unsweetened, or plant based milk of choice
- 1 tsp dill weed
- ½ tsp cracked pepper
Garnish
- ⅓ cup parsley chopped
- 2 tbsp chives minced
Instructions
Root Hash
- Preheat oven to 400°F
- Add all Root Hash ingredients to a large mixing bowl and stir until well mixed.
- Pour mixture onto a parchment lined baking tray and spread evenly.
- Bake for 25 minutes, stir and then bake 25 more minutes.
Hemp Seed Ranch Dressing
- Add all dressing ingredients except for the dill weed and cracked pepper to a blender and blend until smooth.
- Stir in the dill weed and cracked pepper.
- Once Root Hash is finished baking, let cool for 10 minutes and then stir in 1/3 cup chopped parsley and sprinkle chives on top.
- Serve with the Hemp Seed Ranch Dressing.
Nutrition
Calories: 372kcalCarbohydrates: 73gProtein: 12gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 238mgPotassium: 1709mgFiber: 12gSugar: 9gVitamin A: 5557IUVitamin C: 79mgCalcium: 132mgIron: 5mg
Hi Jill.
I was diagnosed with Scleroderma after COVID. Before COVID I was almost never sick BUT-went up and down with my weight-so not really healthy either! Three months ago I did Chef AJ’s Reboot program, jumping into an extreme plant-based whole -food life style, and have seen significant differences in my health and weight. I now choose this life style because it feels so good and have looked for those I want to follow and learn from. I’m glad I found you. Down to earth and good everyday food. Thanks. I am excited to dive into your recipes going forward!
Today’s my birthday and I am making the spring hash for dinner. This is one even my husband with love.
Laurie
Happy Birthday Laurie! Hope you enjoyed the hash.
Love this recipe!! I’ve used different veg with your seasoning and that delicious dressing twice now!! And I finally got to the store to get beets and a turnip for next time. Thank you, Jill!!??
Love this recipe!! I’ve used different veg with your seasoning and that delicious dressing twice now!! And I finally got to the store to get beets and a turnip for next time. Thank you, Jill!!??
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