|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 5g||19%|
|*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.|
If you like vegetarian breakfast hash, try this super hearty and meaty version with tempeh. These hash browns with tempeh are a very filling breakfast with some healthy carbs and lots of nutritious vegetarian and vegan protein from the tempeh.
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 2-3 minutes until soy sauce has been absorbed, tossing to coat the tempeh and potatoes.
Season with salt and pepper to taste, and serve immediately.