Want more recipes?

Try Forks Meal Planner and get hundreds of whole-food, plant-based recipes at your fingertips.

  • Prep-time: / Ready In:
  • Makes 9 cups

Enjoy this colorful mustard-infused hash on its own or, for extra heartiness, serve over cooked farro or wheat berries. Spread leftover hash over store-bought whole wheat pizza crusts and hummus for easy, delicious flatbreads. 


  • ½ of a 12- to 14-oz. pkg. extra-firm light silken tofu
  • 2 tablespoons coarse-ground mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons pure maple syrup
  • 1 teaspoon smoked paprika
  • 3 medium red potatoes, cut into ½-inch cubes (1 lb.)
  • 2 medium sweet potatoes, cut into ½-inch cubes (1 lb.)
  • 1 medium onion, coarsely chopped
  • 2 carrots, cut into ½-inch cubes
  • 2 parsnips, peeled and cut into ½-inch cubes
  • 2 medium beets, peeled and cut into ½-inch cubes
  • 8 oz. Brussels sprouts, quartered (2 cups)
  • Sea salt and freshly ground black pepper, to taste
  • Chopped fresh thyme (optional)


  1. Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper or silicone baking mats. For mustard sauce, in a small food processor or blender combine tofu, mustard, lemon juice, and maple syrup. Cover and process until very smooth. Place 2 tablespoons sauce in a small bowl with 2 tablespoons water and the paprika. Reserve remaining mustard sauce.
  2. In a large bowl combine the next five ingredients (through parsnips). Drizzle with most of the diluted paprika sauce. Place in prepared baking sheets, leaving an area for beets. Place beets in the same bowl and toss with remaining paprika sauce; place in baking sheet. Roast vegetables 20 minutes.
  3. Sprinkle Brussels sprouts over vegetables in baking sheets, stirring to mix. Roast 20 to 30 minutes more or until all vegetables are tender and starting to brown.
  4. In a large serving bowl combine all vegetables. Add ¼ cup water to the reserved mustard sauce and drizzle over vegetables. Season with salt and pepper.
  5. Serve hash topped with fresh thyme, if desired. Cool any leftovers and refrigerate in an airtight container up to 3 days.

Comments (3)

(5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Robert Frauenthal2 years ago
Do you want to report this comment as inappropriate?

I don’t have an oven in South Korea, only a microwave and iron frying pan and pots for steaming, etc.

Margaret Ochs1 year ago
Do you want to report this comment as inappropriate?

When we were stationed in Japan, we purchased a small convection oven. It was one of our best decisions to add to our kitchen. You might consider that.

Andi2 years ago
Do you want to report this comment as inappropriate?

So colorful and nutritious.

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap