broccoli, greens, zucchini potato hash with cheese sauce

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breakfasts / broccoli / greens / meals / potato / savoury

this is a variation on a breakfast i make all the time on the weekend. it just depends what i have in the house, and i usually do gravy but it occured to me, why have gravy when i can have cheese sauce? changing things up!




a dozen nugget potatoes (the store i like has little purple ones i really like)

1/2 head broccoli, cut small

4 scallions, white parts and green parts separate

1/3 of a zucchini, cut in half then sliced

2 handfuls of greens, kale or spinach chopped

3 cloves garlic, minced

a bit of nutritional yeast

dice potatoes and roast in the oven with olive oil, salt and pepper and a few shakes of nutritional yeast. meanwhile, sautee white parts of the scallions. add broccoli stems (chopped small) and cook for a couple minutes. add florets, garlic and zucchini, until the broccoli is bright green. add greens just so they wilt and season with salt and pepper.


3 tbsp butter

a glurg of olive oil

1/4 c. flour

2 c. broth

1 tbsp balsamic vinegar

lots of black pepper

1 tsp chili paste

2 cloves garlic, minced

1 tbsp mustard

1/4 c. nutritional yeast

big handful of daiya

heat oil and butter then whisk in flour. slowly add hot broth and whisk as it thickens. add everything else and cook until the cheese is melted.

this makes breakfast for two. in shallow bowls, plate potatoes then top with veg and sauce. garnish with green onion and a few extra cracks of black pepper.

The Author

vegan foods!

1 Comment

  1. Pingback: baked cheesey quinoa with kale and cherry tomatoes |

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