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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 286.9
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.0 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 10.7 g
  • Protein: 7.9 g

View full nutritional breakdown of Better n 'Browns Butternut Squash calories by ingredient
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Better n 'Browns Butternut Squash

Submitted by: YOUNGNSMYLIE
Better n 'Browns Butternut Squash

Introduction

This is a gluten free, yummy vegan twist on hashbrowns This is a gluten free, yummy vegan twist on hashbrowns
Number of Servings: 8

Ingredients

    -Butternut Squash (one medium-size, about 10 cups shredded)
    -Olive Oil, 7 tbsp
    -Soy Flour, 8 tbsp
    -Turnip Greens, 1 bunch, 2 cups shredded
    -Chickpeas (garbanzo beans) 1 can (439 grams)
    -Garlic cloves 4 cloves (pressed)
    -black pepper (to taste)
    -Frank's hot sauce (to taste)

Tips

When heating the mixture, be careful not to press the squash down. That will cause the texture to be less firm and less like hashbrowns.


Directions

Using a food processor, shred the butternut squash, chick peas, and turnip greens coarsely. Set aside. Press cloves of garlic over mixture, spreading garlic evenly throughout. The hashbrowns will have to be made in about 8 "shifts." In a large frying pan, heat tablespoon of olive oil on medium high to high. Place 1/8th portion of hashbrown mixture in pan, more than enough to cover the bottom of the pan. Sprinkle 1 tbsp of soy flour over mixture while it is heating and mix it in. Flip the shredded mixture over once or twice so that it heats evenly, and let it brown. This should take no more than 5 minutes. Remove from heat, transfer to a new bowl, and proceed with the next 1/8th uncooked portion. When finished, sprinkle with black pepper (to taste) and your favorite hot sauce.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user YOUNGNSMYLIE.






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