Seitan Hash over Rice

I love a good breakfast hash– in fact, potatoes are one of my favorite foods– they’re versatile and can take on many different flavors. Plus they come in a naturally sweet variety and I have a big sweet tooth! I used the sweeter variety– sweet potatoes, to make this savory dinner hash.

Seitan Hash over Rice


What You’ll Need:

  • 1 1/2 cups cooked white rice
  • About 2 cups of seitan (I used the entire box of Upton Naturals: traditional seitan in chunks for this recipe)
  • 1 medium to large-sized sweet potato
  • 1/2 of a medium-sized orange bell pepper, sliced
  • 1/2 of a medium-sized red bell pepper, sliced
  • 1/4 cup yellow onion, chopped
  • 1/4 cup white button mushrooms, chopped
  • 1/2 cup fresh baby spinach (preferably organic– I use Earthbound brand, organic spinach)
  • 1 teaspoon salt (optional, because Upton Natural Seitan is pre-seasoned so only add the extra salt if you want to!)
  • 2 teaspoons pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil


What to Do:

  1. Pre-heat oven to 425 degrees.
  2. Place sweet potato on a piece of aluminum foil large enough to wrap it in.
  3. Drizzle potato with 1 tablespoon of olive oil and wrap it in the foil.
  4. Place potato on middle oven rack and bake for 45 minutes. You will need the potato for the skillet portion of this recipe, so wait for potato to finish baking and let it cool.
  5. Slice potato into chunks and pieces (as in the picture) and set aside.
  6. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
  7. Heat a medium-sized skillet on low-medium heat with 2 tablespoons of olive oil.
  8. Once oil is hot, add orange and red peppers and saute for approximately 2 minutes.
  9. Add entire box of seitan to skillet (careful of oil splatter!)
  10. Turn heat up to medium and stir seitan and peppers to avoid burning. Cook for another 2 minutes.
  11. Add mushroom, onion, salt and garlic powder and stir. Continue to cook, stirring occasionally.
  12. Cook until onions are translucent, seitan has some golden brown texture, and peppers have a little bit of crispness to them, approximately another 4-5 minutes.
  13. Add sweet potato and stir carefully so you don’t break the sweet potato pieces apart. Reduce heat to low-medium and let sit on heat for another 2 minutes or so.
  14. Transfer 1 1/2 cups rice to serving dish.
  15. Place spinach on top of rice.
  16. Spoon some of the seitan has over the spinach. Bon appetit!




Date posted on Instagram: 3/11/18

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