Tempeh Hash
Instructions:
- Ready for the hearty, veganized version of hash, the traditional breakfast favorite?
Where omnivorous versions of this recipe often have chunks of ham or ground beef
mixed in, this incarnation offers savory slabs of tempeh for nutty protein power. Serve
this dish with biscuits and hot tea for a warming winter brunch.
- 2 tablespoons naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)
- 1⁄4 cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1⁄2 cup diced red onion
- 2 garlic cloves, minced
- 1⁄2 cup chopped kale
- 1 medium red bell pepper, seeded and diced
- 1 cup grated Yukon Gold potatoes
- 1⁄4 cup raw pumpkin seeds
- 1⁄4 cup nutritional yeast flakes
- 16 ounces tempeh, crumbled
- 3 tablespoons chopped parsley, as garnish
- Preheat the oven to 350 degrees.
- Cover a large cookie sheet with parchment paper or aluminum foil. Set aside.
- In a large mixing bowl, combine soy sauce, olive oil, vinegar, pepper, paprika, onion powder, and mustard powder. Whisk well to combine.
- Add the onion, garlic, kale, bell pepper, potatoes, pumpkin seeds, yeast flakes, and tempeh. Toss well to coat evenly.
- Spread the mixture evenly over the prepared cookie sheet.
- Bake for 35 to 40 minutes. Sprinkle with parsley before serving.
- Preparation time: 15 minutes
- Cooking time: 25 to 30 minutes
- Yield: 4 servings