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
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?
- 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.
What’s for Brunch? Vegan Tempeh Hash with Veggies!
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 Idaho® 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
- 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.
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.
Kathy Hester says
You add it in with the carrots. You have to let me know how your hubby likes it!
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!
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!
Rebecca @ Strength and Sunshine says
I do love potatoes 😉 My favorite food!
rachel @ athletic avocado says
This hash looks so tasty, I love the addition of tempeh for extra nutrients!
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!
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.
Chrisy @ Homemade Hooplah says
This is TOTALLY my type of dish – I could eat potatoes every day. Can’t wait to try it!
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!
Linda Whittig says
Oh how I am wishing I had a big bowl of this right now. Sounds amazing!
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.
Kathy Hester says
I would just leave it out or use a bit of maple flavoring.
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!
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!