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Vegan Brunch Hash with Crusty Rolls

PH White Roll  Schnitzel_02.jpg

When the mornings start getting darker & the cold weather lands, this hearty Vegan Brunch Hash served on Ready To Bake Crusty Rolls is the perfect dish to warm you up.Tip: add a dollop of Greek yoghurt or a vegan alternative. Also great with a fried egg for non-vegans.

Serves: 4

Takes: 45 minutes


  • 1/3 butternut squash (or half a small one), peeled and diced into chunks

  • 2 tbsp olive oil

  • 1 red pepper, diced

  • ½ yellow pepper, diced

  • 1 red onion, peeled and cut into chunky slices or wedges

  • 1 tbsp fresh thyme leaves

  • Sea salt and black pepper

  • ½ tsp paprika or smoked paprika

  • 1 large vine tomato, diced

  • 2 handfuls baby spinach, washed


  1. Preheat the oven to 200°C fan and cook the Crusty Rolls for 10 minutes according to the pack instructions

  2. Steam the diced squash for 5 minutes until almost tender but not quite, then drain

  3. Heat a large non-stick frying pan and add the olive oil. Tip in the squash, peppers, onion and thyme leaves. Sprinkle over the paprika and season with salt and pepper. Sauté for 10 minutes until all the vegetables are just cooked.

  4. Remove the Crusty Rolls from the oven when they’re ready and leave to cool slightly

  5. Add the tomatoes to the pan and saute for another 2-3 minutes then stir in the spinach and heat through for one minute

  6. Serve with the Crusty Rolls on the side

Check out more winter recipes

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