THE RECIPE JOURNAL · Breakfast
Plant-Based Okra and Kohlrabi Breakfast Hash
Start your day with a colorful and nutritious breakfast that’s packed with fresh veggies and bold flavors. This hearty hash combines tender okra and crunchy kohlrabi for a satisfying plant-based twist on a morning favorite.
FROM THE KITCHEN • Plant-Based Okra and Kohlrabi Breakfast Hash
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 425°F (220°C) and lining a baking sheet with foil, then give it a quick spray of cooking oil. In a bowl, toss together the kohlrabi, onion, paprika, and garlic powder. Drizzle with a tablespoon of olive oil and mix everything well so the veggies are nicely coated. In another bowl, add the okra and drizzle with the remaining olive oil. Sprinkle in the cornmeal, salt, and pepper, then mix until the okra is evenly covered. Spread the okra on one side of the baking sheet and the kohlrabi mixture on the other. Pop it in the oven and bake for about 25 minutes. When the time’s up, give both sides a good stir, keeping them separated, and bake for another 20 to 25 minutes until the okra gets crispy and the kohlrabi turns golden and tender. Take it out, combine everything, and stir in the sunflower seeds before serving.
Why you’ll love it
This dish is packed with fiber and vitamins, making it a nutritious start to your day. The combination of okra and kohlrabi offers a unique texture and flavor that feels both comforting and fresh. It’s a great way to enjoy plant-based ingredients in a hearty, satisfying meal.
How to serve
Pair this hash with avocado slices or a dollop of dairy-free yogurt for added creaminess. A side of fresh fruit or whole-grain toast complements the savory flavors well. For extra protein, add some tofu scramble or beans on the side.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or oil if needed to keep the vegetables from drying out. This hash can also be frozen for up to 1 month; thaw overnight before reheating.
