Beet Hummus Hash Brown Toast

Make the hashbrowns according to package directions. While those are baking, make the beet hummus.

Blend all of the hummus ingredients together in a food processor, scraping down the sides as necessary. If the beets aren't pre-cooked, make sure you boil them before you add them to the hummus. You may add a little water if the beans and beets are fully blending, but don't add too much!

Heat a medium skillet over medium heat and add a little oil (of your choice) and saute the mushrooms for a few minutes, tossing occasionally. Drizzle the balsamic vinegar over the mushrooms and saute for about 5 minutes more, until the mushrooms are soft.

Let the hash browns cool slightly, then spread the beet hummus over top of each hash brown, then top with mushrooms, sliced avocado, microgreens and sprinkle with vegan parmesan cheese (either homemade or store-bought).