|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||10%|
|Total Sugars 2g|
|Vitamin C 12mg||59%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Vegan eating is a whole lot more than smoothies, salads, or grain bowls. If you're hosting for a vegan friend or simply want to incorporate more plant-based recipes into your weekly menu, this deliciously filling tempeh and potato hash is a wonderful and easy recipe that you can enjoy any time of the day, particularly as a delicious breakfast or brunch dish. The tasty dish consists of just potatoes, tempeh, onions, and seasonings. The tempeh cubes bring an earthy taste and texture that makes this hash a satisfying vegan meal. It's ready in just 40 minutes and you can serve this dish with a side of greens with vegan green goddess dressing to add some bright herby flavor for contrast.
If this is your first time cooking with tempeh, there are a few things to know. Tempeh is made of fermented soybeans, but unlike its cousin tofu, this ingredient has a meaty and firm texture, and is easily crumbled without becoming mushy. Usually sold in flat and rectangular blocks, some types of tempeh have added grains like brown rice, but classic tempeh is made out of just soybeans. Really high in protein and other essential minerals, tempeh is a staple of vegan and vegetarian diets, but should be a go-to for all diets as it is a low-cost and delicious source of protein that can be cooked in multiple ways. Our hash uses it in cubes, but you can tear it in small pieces to mimic ground meat, or grill the whole block brushing it in BBQ sauce. Tempeh can be fried and stewed without losing its shape. If you've never bought tempeh, be aware that it can present grayish and black spots that are naturally occurring and don't affect its flavor nor are an indication of its freshness.
This hash is best when eaten fresh, but it can keep in the fridge for up to two days. Briefly reheat in olive oil to crisp up the pieces before serving.
Gather the ingredients.
Cover the potatoes with water in a large pot and bring the water to a boil.
Allow to cook for 10 to 15 minutes, or until tender. Drain well.
Heat the olive oil in a large skillet, and sauté the onions and potatoes together until onions are translucent.
Add in the tempeh, stirring frequently, and cook for 2 to 3 minutes.
Add the soy sauce and garlic powder, and cook for 2 to 3 minutes until soy sauce has been absorbed, tossing to coat the tempeh and potatoes.
Season with salt and pepper to taste, and serve immediately.