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?
Vegetable Mixture Ingredients:
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