Spicy Mushroom Chicken & Cabbage Sauté

Time 30 Minutes | Yields 2 Servings

Our favorite meals are usually unplanned! This morning, I looked through my fridge and whipped up the meal below from the leftovers I had lying around. Cooking doesn't always have to be planned as long as you've got something to throw in the pan, so we're sharing our take on a vegan leftover recipe that will have you rethinking brunch altogether.

Ingredients

2 tablespoons of chopped white onions
2 tablespoons of olive oil
3 tablespoons of left over vegan chicken taco meat
2 tablespoons of left over vegan tempeh bacon (learn to make it here)
1/2 cup of purple cabbage
1 cup of chopped mushrooms
3 tablespoons of chopped parsley or cilantro
1 lemon
Salt and pepper to taste

Preparation

Sauté the onions in olive oil on medium heat until light brown
Add the chopped mushrooms, taco meat, tempeh bacon, and cabbage to the pan
Stir until the cabbage and mushrooms reach the consistency that you want to eat
Throw the chopped herbs, salt, and pepper on top with a squeeze of lemon and set aside

Hashbrowns

Ingredients

3 new red potatoes (or whatever you like, I sometimes use sweet potatoes too!)
4 tablespoons of olive oil
Salt and pepper to taste

Preparation

Grate your potatoes then squeeze them, handful by handful, to drain the liquid out of them
Heat your pan on high and add 1/2 of the olive oil
Once the pan is hot, add your grated potatoes
Let it cook until golden brown, then lift, add the rest of the olive oil, and flip the potatoes
Cook until the other side is golden brown
Finish with salt and pepper to taste
Place on plate, and add your sauté on top