This 30-minute vegan dinner proves how far meat alternatives have come regarding taste and texture. Use original veggie sausage links or, for a little heat, try a hot Italian version instead.

Juli Hale
Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

30 mins
6 cups


Ingredient Checklist


Instructions Checklist
  • In a covered 10-inch nonstick skillet cook new potatoes and sweet potatoes in a small amount of boiling salted water 6 to 8 minutes or until tender; drain and remove from skillet. Dry skillet.

  • In same skillet heat oil over medium-high. Add sausage; cook 6 minutes or until browned, stirring occasionally. Remove from skillet.

  • Add bell pepper and onion to skillet; cook over medium heat 8 minutes or until tender, stirring occasionally. Stir in new potatoes, sweet potatoes, cooked sausage, spinach, tomatoes, and chili powder. Cook until heated through and spinach is wilted. Stir in parsley and/or rosemary, salt, and black pepper. Top servings with pesto.

Put an egg on it!

If you like, top each serving of hash with a fried egg.

Plant-Based Meats

We used vegan Beyond Meat Beyond Sausage in this recipe, which uses pea protein to get a meatlike consistency. The casing (made from seaweed) sizzles when added to a hot pan.

Nutrition Facts

406 calories; fat 22g; cholesterol 1mg; saturated fat 7g; carbohydrates 35g; mono fat 3g; poly fat 1g; insoluble fiber 8g; sugars 7g; protein 21g; vitamin a 11629.3IU; vitamin c 106.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.4mg; folate 93.1mcg; sodium 877mg; potassium 1063mg; calcium 171mg; iron 5.9mg.