-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)

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.

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.

 

More Recipes Like This

• Not Fried Rice
• Greek Hummus Wrap
• Coach Nicole's Mini Vegetable Frittatas
• Oatmeal Pancakes
• World's Best Spinach and Artichoke Dip
• Vegetarian Black Bean Cakes with Orange-Basil Salsa
• Vegan Lentil Burgers
• Creamy Grilled Strawberry Sandwich
• No Guilt Cheese Enchiladas
• Whole Wheat Pasta with Sesame Peanut Sauce