The Hubby & I love a little #meatfreemobday finding delicious veggie & vegan food to fill our bellies

We created this delight & it was too good not to share

What you Need

Serves 2

I1 Large Sweet Potato

1/2 head Cauliflower

A small onion

1/2 can sweetcorn

Sun dried tomatoes (to taste)

1 clove garlic

1 x red pepper

Handful spunachb

sriracha hot chile sauce (to taste )

2 x eggs

1/2 packet of coriander

How to

Heat oven to 180

Chop up the sweet potato & cauliflower into small pieces

Place in a baking tray & cook for 20min

Heat oil in a pan

Chop the garlic & onion then sauté in pan for 8minutes or until golden

Chop the pepper & place in the frying pan & cook til softened

Tip in the sweetcorn & mix through

Once the Cauliflower & sweet potato are soft, blitz in blender & add to frying pan mix

Fry off the eggs

Place the hash on a plate, place the chopped sun dried tomatoes on top, then the dried egg

Drizzle with Siracusa & sprinkle over the coriander

Enjoy