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.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large skillet.
- Add sweet potatoes and onions, and sauté for 5 minutes.
- Add 2 tablespoons water and continue to sauté for 5 minutes.
- Add zucchini, garlic, mushrooms and crumbled tempeh. Sauté for 2 minutes.
- 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.
- Garnish with cilantro.
- Sprinkle with chopped parsley.
- 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
