This consisted of their fabulous house-made black lentil-millet tempeh all hashed up with roast butternut squash, Yukon gold potatoes, escarole, caramelized shallots, and roasted beets with rosemary butter. Topped with deeply flavorful kale hazelnut pesto. It was a vibrant and comforting celebration of winter veggies.
#veganhash #wholefoodplantbased #veganbrunch #pdxbrunch #saveveganrestaurants #pdxvegan
ヴィーガン
