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What’s for Brunch? Vegan Tempeh Hash with Veggies!

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I Love Potatoes Tempeh Hash with Veggies

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 Potatoes Tempeh Hash with Veggies

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.

I Love Potatoes Tempeh Hash with Veggies

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.

I Love Potatoes Tempeh Hash with Veggies

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 Love Potatoes Tempeh Hash with Veggies

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.

I Love Potatoes Tempeh Hash with Veggies

What are your favorite veggies to add to hash?

"I Love Potatoes" Tempeh Hash with Veggies

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Potatoes are just what you need at your next brunch. This recipe bulks it up with delectable tempeh, savory onions and peppers, in addition to nutritional powerhouses like carrots and kale.

Ingredients

  • 2 large potatoes, cubed
  • 8 ounces of tempeh, cubed

Glaze Ingredients:

  • 1/2 cup maple syrup
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 teaspoon thyme
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground sage, or 1/2 teaspoon rubbed sage
  • 1/4 teaspoon ground pepper

Vegetable Mixture Ingredients:

  • 1 to 2 tablespoons olive oil, or water saute to make oil-free
  • 1/2 cup onion, minced
  • 2 teaspoons minced garlic
  • 1 cup bell pepper, chopped
  • 2 cups chopped kale, purple or green
  • 1 cup shredded carrots
  • 1/4 cup vegetable broth or water
  • 2 tablespoons soy sauce
  • 2 tablespoon maple syrup
  • 1 teaspoon marjoram

Before Serving

  • salt and pepper, to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic and bell peppers and cook until the peppers begin to get soft.
  5. Stir in the kale, carrots, broth, soy sauce, maple syrup, marjoram, glazed tempeh and potatoes. Cook another 10 minutes until everything is heated thoroughly.
  6. Add salt and pepper, to taste and serve.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 535 Total Fat 18g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 13g Cholesterol 0mg Sodium 698mg Carbohydrates 83g Fiber 7g Sugar 37g Protein 18g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
© Kathy Hester
Cuisine: American / Category: Breakfast
I Love Potatoes Tempeh Hash with Veggies

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Comments

  1. Lorri says

    Kathy, at what point do you add the Kale? This recipe sounds so good. My hubby’s two favorite things in life are potatoes and tempeh. lol He will love this.

    Reply

  2. Laura says

    Yum, right there with ya regarding potatoes, although I am not a vegan. And OMG that glaze! Yum! I love black beans and sweet potatoes in my hashes, maybe some sweet bell peppers. This one looks wonderful!

    Reply

  3. Linda @ Food Huntress says

    I love potatoes made anyway. Not sure about Tempeh but you have motivated me to give it a try. Looks really good!

    Reply

  6. Liz @ I Heart Vegetables says

    I can’t believe how perfect this is! My husband LOVES potatoes and I’ve been trying to think of new ways to make tempeh. This is awesome! Definitely pinning and trying this soon!

    Reply

  7. Kacey @ The Cookie Writer says

    We love our cute potato brush, too 🙂 What a great recipe! My husband would eat potatoes 24/7 if he could! So no doubts this recipe would be a hit.

    Reply

  9. Healing Tomato says

    Ok, you are definitely one of the most creative food bloggers I know. Including kale and carrots in a hash browns recipe is ingenious. I can’t say that I have tried the Tempeh in hash browns before, but, you have definitely made me curious to try it. Great recipe!

    Reply

  11. Sunny says

    Hi. I’m trying to avoid sugars for health reasons, but I’ve been wanting to learn ways to use tempeh AND eat more vegetables. So I’d like to make this dish except for the maple syrup. Maybe it’s impossible to adjust, but … can you think of a substitute that would work? I’m not sure if it’s there just for flavor or some other important purpose, so I’m not sure if I should try leaving it out. I not an experienced cook! Thanks for any suggestion.

    Reply

  12. Bobbie says

    I am not a big fan of tempeh but this looks amazing! Wonder if sweet potatoes would work? I love all your cookbooks and have them all!

    Reply

  13. Bobbie says

    I made this using half the maple syrup because I am trying to lose weight.It is amazing! I am not a big tempeh fan but this may change that!

    Reply

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