Vegetarian recipes and info

Tempeh Hash

This simple recipe yields a high-protein breakfast. Tempeh hash
Yield 2-4 servings
Time 25 minutes
Tools
  • knife
  • baking dish
  • large frying pan
  • wooden spoon
Ingredients
  • 2½ T olive oil, divided
  • ½ pound potatoes, scrubbed and diced
  • ½ pound tempeh, sliced into ½-inch pieces
  • ½ medium onion, chopped
  • 1 tomato, chopped, or 1 T tomato paste
  • 1-2 T fresh herbs, minced, or 1-2 t dried herbs
  • 2 T soy sauce
  • ¼ c walnuts or pecans, chopped
  • ¼ c cheese, grated (optional)
Directions Toss the potatoes with a T of oil and bake at 375 until tender, about 15 minutes.

Meanwhile, heat the remaining oil over medium-high heat. Arrange the tempeh slices on one side and the onion on the other. Let the tempeh fry undisturbed for 2-3 minutes, until golden brown, then flip and repeat on other side. Meanwhile, stir the onion to sauté evenly. It’s ok if it browns, but don’t let it burn – turn down the heat as needed.

When the tempeh is evenly cooked, use the wooden spoon to chop it up, then mix it into the onion. Stir in the potatoes, tomato, herbs, soy sauce, and nuts and heat through.

Optional: Sprinkle with cheese, cover, and let sit for a minute or two to melt.

Serve hot.

Notes Serve with scrambled tofu, veggie sausage fruit, and toast and  for a complete breakfast.

This is even better drizzled with flax oil (after you’ve removed it from the heat).

Also try corned tofu hash

  Key to abbreviations and conversions
  Vegan tempeh hash
#herbs #nuts #potatoes #tempeh
American RecipesBreakfastBrunchComfort FoodEasy RecipesKids' RecipesQuickiesVegan

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