Corned Seitan Hash

Serves 4

www.ZsusVeganPantry.com

2 tablespoons olive oil, divided

3 cups diced seitan, diced vegan sausage, or crumbled tofu

½ teaspoon pickling spice, ground

5 cups potatoes, diced (1/4 inch dice), about 4 medium potatoes

½ medium onion, diced

2 garlic cloves, minced

1 teaspoon sea salt

Freshly ground black pepper

½ large bell pepper, any color, diced (1/4 inch dice), optional

1 tablespoon nutritional yeast

1/2 teaspoon turmeric

1. Heat 1 tablespoon of the olive oil in a cast iron skillet or medium sauté pan over high heat. Add the seitan, sausage, or tofu, and pickling spice. Cook, stirring, until the protein is golden brown. If using crumbled tofu, add the nutritional yeast and turmeric. Taste and adjust seasoning. Remove from the skillet and set aside.

2. In the same pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes, onion, garlic, salt, pepper, and optional bell pepper. Cook, stirring, until the potatoes are golden brown. If they are not cooked through, add 3 tablespoons of water to the pan, cover and cook for 5 minutes on medium. Repeat this process until the potatoes are thoroughly cooked.

3. Once the potatoes are fully cooked, add another 2 tablespoons of water and the nutritional yeast, stirring to combine. Taste and adjust seasoning. Serve with toast and jelly.