Vegan Grøstl (Austrian Potato Hash

• Vegan
• Gluten free

• Produce

  • 1 stalk Broccoli
  • 3 1/2 cups Dutch yellow baby potatoes
  • 1 cup Heirloom or cherry tomatoes, mini
  • 1/2 cup White onion

• Refrigerated

  • 1 block Tofu, extra firm

• Baking & Spices

  • 1 Nutritional yeast
  • 1 tbsp Paprika, smoked
  • 1/2 tsp Red pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Grapeseed oil

• Nuts & Seeds

  • 2 tbsp Pumpkin seeds
  • 2 tbsp Sunflower seeds

Found on gratefulgrazer.com

Description

Ingredients

• 2 tablespoons grapeseed oil
• 3 ½ cups (24 ounces) Dutch yellow baby potatoes, quartered (or potatoes of choice)
• 1 block extra firm tofu, drained and pressed (wrap in clean towel and place something heavy, like cast iron pan, on top for at least 20 minutes), and cut into squares
• ½ cup white onion, chopped
• 1 tablespoon smoked paprika
• ½ teaspoon crushed red pepper
• Salt and pepper
• 1 stalk (about 2 cups) broccoli, chopped into florets
• 1 cup mini heirloom or cherry tomatoes
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• Nutritional yeast, chopped fresh parsley, and lemon wedges for serving (optional)

Directions

• Heat oil in frypan with lid on stovetop over medium-high heat. Add potatoes, tofu, onion, paprika, crushed red pepper, salt, and pepper and stir until mixed. Cover and cook until onion is translucent, about 5 minutes.
• Add broccoli and tomatoes and cook until potatoes are fork tender, 10-12 additional minutes. Add seeds and remove from heat. Transfer to serving dish and enjoy!