Farmers Market Tempeh Hash

This zesty, vegan Farmers Market Tempeh Hash is filled with farm-fresh produce, including zucchini, onions, sweet potatoes, garlic, mushroom and cilantro. It also calls upon tempeh—the plant-protein superstar made out of fermented soy and grains. This hash is perfect for a weekend brunch, or easy meal on a busy weeknight. Plus, it’s absolutely rich in flavors and colors. I love to serve it with a slice of rustic whole grain bread and avocados to really set it off.

Step-by-Step Guide:

Farmers Market Tempeh Hash

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(8 votes, average: 4.50 out of 5)
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4.5 from 8 reviews

• 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 zesty, vegan Farmers Market Tempeh Hash is filled with farm-fresh produce, including zucchini, onions, sweet potatoes, garlic, mushroom and cilantro.

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Ingredients

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• 2 tablespoons extra virgin olive oil
• 2 medium sweet potatoes, peeled, cubed
• 1 onion, diced
• 2 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 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.
6. Garnish with cilantro.
7. Sprinkle with chopped parsley.
8. Makes 8 servings.

• 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

For other plant-based breakfast ideas, check out some of my favorites:

Magic Banana Nut Pancakes
Scrambled Turmeric Tofu with Mushrooms and Greens
Berry Quinoa Power Bowl

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