serves 1 VERY HUNGRY SOUL | allow 15 mins of combined prep + cook time
what you need, in order of preparation
Add 1 tbsp extra virgin olive oil to a skillet (I prefer cast iron) over medium-high heat.
Dice 1 medium to large potato and toss into skillet (I use a red potato and leave the skin intact).
Over potatoes, sprinkle 1 tsp smoked paprika, 1/2 tsp garlic powder or 1 minced clove of garlic, plus salt and pepper (to taste).
Turn potatoes with spatula to evenly coat in oil and seasonings. Cover with a lid. Keep turning every few minutes to avoid sticking until they're tender, about 10 minutes.
(Optional) Add 1/4 cup diced vegan sausage (I use Herbivorous Butcher's breakfast sausage) to skillet during the last few minutes of cooking.
In the meantime, lightly toast 2 pieces of good bread.
While your bread is toasting, thinly-slice 1 turnip and finely chop 1 green onion and 1 sprig of fresh parsley. Set them aside.
Drizzle toast with as much extra virginolive oil as you feel like, then smear with 1 tbsp of miso and 1 tbsp tahini.
Now for the fun part: over a medium plate or shallow bowl, smother toast with sauteed potatoes, turnip slices, 1/4 cup of fermented sauerkraut (don't bother with the canned stuff), and garnish with green onion and parsley.
Drizzle with sriracha or your favorite hot sauce for some heat.
Variations: you can sub potatoes with basically any hearty vegetable (like a carrot, yam, beet, parsnip, cauliflower, broccoli, eggplant, whatever), adjusting heat accordingly. Sub parsley and green onion with those other herbs or leafy greens you have wilting in the crisper drawer.
