Tempeh Hash with Brussels Sprouts
Ingredients
The hash
-
1
tablespoon
olive oil
-
8
ounces
tempeh, crumbled
-
3
cups
1-inch diced yukon potatoes
-
1
cup
diced shallot (about 2 shallots)
-
2
cups
shredded brussels sprouts
The marinade
-
2
tablespoons
tamari
-
1
tablespoon
dijon mustard
-
2
teaspoons
maple syrup
-
½
teaspoon
dried oregano
-
½
teaspoon
garlic powder
-
½
teaspoon
smoked paprika
-
a pinch
cayenne (optional)
Instructions
- Warm the olive oil in a large skillet over medium heat and cook the tempeh until golden brown.
- In a small bowl, whisk together tamari, maple syrup, mustard, oregano, garlic powder, smoked paprika, and cayenne.
- Add the cooked tempeh to the marinade and stir to coat evenly, then set aside.
- In the same skillet, add the diced potatoes with a pinch of salt and pepper, cooking until golden brown and tender.
- Transfer the potatoes to a plate and set aside.
- Add the shallot to the skillet with a pinch of salt and cook until translucent, then add the shredded brussels sprouts and cook for a few more minutes.
- Return the potatoes and tempeh to the skillet, stir everything together, and cook until heated through before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
371
Total fat
10g
Total carbohydrates
58g
Total protein
18g
Sodium
79mg
Cholesterol
0mg
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