Farmers Market Tempeh Hash with Sweet Potatoes & Zucchini

Farmers Market Tempeh Hash with Sweet Potatoes & Zucchini (Easy Vegan Skillet Meal)

Packed with vibrant veggies and plant-based protein, this Farmers Market Tempeh Hash is a one-pan wonder that works any time of day. Made with earthy sweet potatoes, tender zucchini, savory mushrooms, aromatic cilantro, and protein-rich tempeh, it’s the perfect way to turn fresh farmers market finds into a satisfying, flavorful meal. Whether you’re looking for a healthy vegan breakfast or brunch, a quick weeknight dinner, or a versatile meal prep idea, this skillet hash delivers big on both nutrition and taste—no fuss, just real food.

This zesty, vegan skillet meal calls upon tempeh—the plant-protein superstar made out of fermented soy and grains. Rich in nutrition, as well as good taste, I love to serve this dish with a slice of rustic whole grain bread, sliced avocados, and salsa to really set it off. Or you can make it into a quick, easy dinner with a bowl of lentil soup. Pack up the leftovers or make it for meal prep during the week, too.

Step-by-Step Guide:

Farmers Market Tempeh Hash with Sweet Potatoes & Zucchini

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• Author: The Plant-Powered Dietitian
• Total Time: 20 minutes
• Yield: 4 servings (1 ½ cups each) 1x
• Diet: Vegan

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Description

This hearty vegan tempeh hash features fresh farmers market veggies, including sweet potatoes, zucchini, mushrooms, cilantro and onions. An easy one-pan meal perfect for breakfast, brunch, or dinner.

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Ingredients

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• 2 tablespoons extra virgin olive oil
• 2 medium sweet potatoes, peeled, cubed
• 1 medium onion (red, white, yellow), diced
• 2-4 tablespoons water
• 2 small zucchinis, sliced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 (8-ounce) package tempeh, crumbled
• 2 tablespoons soy sauce
• 3 tablespoons nutritional yeast
• 1 ½ teaspoons smoked paprika
• ½ teaspoon turmeric
• 1 teaspoon cumin
• ¼ teaspoon black pepper
• 2 tablespoons chopped cilantro

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Instructions

1. Heat olive oil in a large skillet.
2. Add sweet potatoes and onions, and sauté for 5 minutes.
3. Add 2 tablespoons water and continue to sauté for 5 minutes.
4. Add zucchini, garlic, mushrooms and crumbled tempeh. Sauté for 2 minutes.
5. Add soy sauce, nutritional yeast, smoked paprika, turmeric, cumin and black pepper. Combine well. Sauté for about 4 minutes, until vegetables are tender. May add more water, 1 tablespoon at a time, to avoid sticking, if necessary.
6. Garnish with cilantro.
7. Sprinkle with chopped parsley.
8. Makes 8 (1 1/2 cups each) servings. May serve with sliced avocado, toast, and salsa on the side, if desired.

• Prep Time: 12 minutes
• Cook Time: 16 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1 ½ cups each
• Calories: 268
• Sugar: 4 g
• Sodium: 327 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 16 g

Top 10 Plant-Based Breakfast Recipes

For other easy, delicious vegan breakfast ideas, try some of my favorites.

Healthy Trail Mix Homemade Oatmeal
Easy Vegan Tofu Scramble Wrap with Vegetables and Dill
Coconut Cherry Chocolate Vegan Waffles
Vegetarian English Breakfast: Baked Tomatoes, Beans, English Muffins
Apple Cinnamon Oatmeal with Pistachios
Steel Cut Oats with Cranberry and Pears
Mandarin Pomegranate Smoothie
Smoky Tempeh Vegan Bacon
Rustic Vegan Corn Potato Sausage Skillet
Strawberry Banana Chia Smoothie Bowl

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