Well-Being for Moms

Veggies and Mushrooms Hash

Prep Time

5 minutes

Prep Notes

Cooking Time

15 minutes


4 portions


  • 1 onion
  • 2 c mushrooms
  • 1/2 head of cauliflower
  • 5 cm piece of daikon (white radish)
  • 1 carrot
  • 1/4 kabocha (Japanese pumpkin)
  • 2 c spinach
  • 4 T coconut oil
  • salt and pepper


  1. Heat oil in a pan.
  2. Clean and dice the onion, add to pan.
  3. Roughly chop the mushrooms, add to pan. Add salt and pepper to taste. Stir and cook until onions are translucent.
  4. In the meantime clean and shred cauliflower, daikon, carrot and kabocha. (I used a food processor).
  5. Add all the shredded veggies and cook with a lid on until soft, stiring occasionally. 
  6. Switch the heat off and add roughly chopped spinach leaves to wilt in the residual heat.
  7. Serve with some fresh herbs and tomatoes.
  8. Leftovers are great for breakfast, you can add an egg to it.


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Recipe by Veronika Bar of www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.