Who doesn’t love a good sheet pan meal? In this week’s video I’m making a delicious, no-fuss meal with some of my favorite cruciferous veggies. Roasted veggies are always delicious, but the red cabbage in this recipe is a definite winner! If you haven’t tried roasted broccoli or cabbage, you’re missing out! Watch the video to see how easy it comes together and get the full recipe below.
Easy Sheet Pan Meal: Veggie Bean Hash
Course: MainCuisine: Vegan, Oil-freeDifficulty: EasyServings
2-4
servingsPrep time
10
minutesCooking time
40
minutesIngredients
1 or 2 bags frozen shredded potatoes (about 30 oz)*
¼ large red cabbage, shredded
Florets from 1 broccoli stalk, halved or quartered
1 onion, sliced
1 can cannellini beans, drained and rinsed
2 teaspoons Bragg liquid aminos, or low sodium soy sauce or tamari*
1 teaspoon rice vinegar
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Mix everything together in a large bowl until the veggies and beans are well coated.
- Spread evenly on 2 silicone- or parchment-lined baking sheets.
- Bake for 20 minutes, then stir the mix around on the baking sheets. Bake another 20 minutes or longer depending on your oven and how brown you want the potatoes. Enjoy the hash with your favorite condiments on top of a bed of whole grains or with a slice of whole grain toast!
Notes
- Feel free to change the proportion of potatoes to other veggies depending on your own taste and goals. Be sure to add more seasoning for larger volume of food.
- If you want a no salt added version, omit the liquid aminos and instead try your favorite concentrated and flavored balsamic vinegar along with a teaspoon or more of your favorite no-salt seasoning alternative. If using balsamic vinegar, you could omit the rice vinegar.
