My Vegan Tempeh Hash with Veggies is perfect for a little brunch party. I’d serve it with a bowl of fresh fruit and big glasses of cold brew coffee.
It’s also a rustic comforting dinner any time of the year. I love potatoes and I know most vegans can’t get enough of them.
This is another in my series of posts sponsored by the Idaho Potato Commission. I love potatoes and I bet you do too!
I love my potato scrubber and it’s a must have for cleaning potatos. You’ll also need a great potato peeler with an eye remover. That would be for the little sprouts that grow out of the potato dimples.
With the crazy weather some of my potatoes sprouted much earlier than they usually do. Of course, if you eat them fast you may never see any. In the photo below the eyes are teeny-tiny, but I want to show you how to remove them in case yours start to sprout.
My Cutco potato peeler has a little scoop on the end to remove the eyes. I’d recommend you get a peeler that has an easy way to remove any sprouts you find. Remember the sprouts, or eyes, should not be eaten. The potato part is still fine until it becomes soft, wrinkled or turns green.
Tempeh is one of my favorite foods. It’s a fermented soy product that has a great texture.If you find the tempeh a little bitter, simply steam it for 10 minutes to remove the bitterness before you add it to this or any other recipe.
I wanted to make this hash into a meal that is not only comforting but a complete breakfast or brunch all by its self. I added some shredded carrots and chopped purple kale into the hash then garnished the whole thing with minced collard greens so you can get in more veggies.
What are your favorite veggies to add to hash?
Serves: 4 servings
- 2 large Idaho® potatoes, cubed
- 8 ounces of tempeh, cubed
- ½ cup maple syrup
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 teaspoon thyme
- ½ teaspoon liquid smoke
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon ground sage (or ½ teaspoon rubbed sage)
- ¼ teaspoon ground pepper
- 1 to 2 tablespoons olive oil (or water saute to make oil-free)
- ½ cup onion, minced
- 2 teaspoons minced garlic
- 1 cup bell pepper, chopped
- 2 cups chopped kale (purple or green)
- 1 cup shredded carrots
- ¼ cup vegetable broth or water
- 2 tablespoons soy sauce
- 2 tablespoon maple syrup
- 1 teaspoon marjoram
- salt and pepper, to taste
- Put the potatoes in a large saucepan. Cover them with water to about a inch above the potatoes. Bring to a boil over high heat. Once it begins to boil turn the heat down to medium and cook until the potatoes are easily pierced by a fork, about 10 minutes. They should be almost ready to eat, but not mushy. Drain in a strainer and set aside.
- Mix all the glaze ingredients into a large mixing bowl and toss the tempeh in it until each piece is coated. Set aside for later.
- Now you'll prepare the vegetable mixture. First heat the oil in a large nonstick skillet over medium heat. Once it's hot add in the onions and saute until they're translucent.
- Add the garlic and bell peppers and cook until the peppers begin to get soft.
- Stir in the kale, carrots, broth, soy sauce, maple syrup, marjoram, glazed tempeh and potatoes. Cook another 10 minutes until everything is heated thoroughly.
- Add salt and pepper, to taste and serve.