1½cups355 ml plus 1 tablespoon (15 ml) light coconut milk, divided
½cup80 g diced white onion
½cup35 g diced baby bella mushrooms
1tablespoon8 g cornstarch
3tablespoons12 g nutritional yeast
1tablespoon15 ml liquid aminos
Freshly ground black pepperto taste
Vegan cheese shredsfor topping (optional)
Melt the coconut oil in a large pan over medium-high heat. When the pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover, and sauté until the onions become translucent. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and cooked all the way through.
Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so that it does not become too limp.
Make the gravy at the same time as the potatoes if you can; I wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir until everything is coated evenly. Put the contents of the saucepan in a blender or food processor along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few times for a smoother consistency.
Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then season with pepper.
Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately.