A basic vegan tempeh hash recipe. Perfect for a hearty breakfast or an easy protein-packed dinner any day of the week. This recipe is an adaptation from a Mark Bittman find.
If you’re looking to avoid gluten, make sure you use a gluten-free soy sauce.
- 1/4 cup olive oil
- 2 large white potatoes, diced
- 2 large sweet potatoes, diced
- 8 oz. tempeh, crumbled
- 1 large yellow onion, chopped
- 2 tbsp. ginger, grated
- 1 tbsp. garlic, minced
- 1–2 tbsp. red pepper flakes
- 1 tbsp. soy sauce
- 1 tbsp. dark sesame oil
- 1 tsp. rice wine vinegar
- 1 tsp. sugar
- 1 medium red bell pepper, cored, seeded and chopped
- 1 cup cilantro , chopped
- Heat 2 tablespoons of oil over medium-high heat in a large skillet. Add the potatoes and cook undisturbed for about 5 minutes or until crisp and brown. Turn potatoes gently and continue to cook until all sides are crisp and the insides are soft, about 10-15 minutes. Transfer cooked potatoes to a bowl.
- Heat 1 tablespoon of oil over medium-high heat in the skillet. Add the tempeh and cook until crisp and browned on all sides, about 5 minutes. Add cooked tempeh to bowl with potatoes.
- Heat one last tablespoon of oil in the skillet. Add the onion, ginger, and garlic. Cook just a few minutes until the onion begins to soften. Then reduce the heat to medium and cook until the onions caramelize, about 20 minutes. Make sure to stay close and stir the onions occasionally. They can burn quickly and then they’re no good. If you’re new to caramelizing onions, check out a youtube video before you get started. It’s not difficult, but it’s nice to know exactly what you’re looking for. Once they’re done, remove the pan from the heat.
- While you’re waiting on this and that, whisk together the soy sauce, red pepper flakes, sesame oil, vinegar and sugar. You can do all this a few hours ahead of time and assemble your hash just before serving.
- To assemble the hash, return the onion to medium heat. Add the tempeh and potatoes to the skillet and heat it all up for a few minutes. Add the soy sauce mixture, toss to coat and scrap up any brown bits from the bottom of the pan. Stir in bell pepper and cilantro. Add salt and pepper to taste.
- Serving Size: 4
- Calories: 639
- Sugar: 11
- Sodium: 309
- Fat: 26
- Carbohydrates: 88
- Fiber: 15
- Protein: 22
- Cholesterol: 0