Vegan Tempeh Hash
Ingredients
-
8
ounces
tempeh
-
1½
pounds
russet potatoes, diced into ½" cubes
-
1
tablespoon
maple syrup
-
1
tablespoon
reduced sodium soy sauce
-
1
tablespoon
chili powder
-
1
teaspoon
smoked paprika
-
1
teaspoon
cumin
-
1
tablespoon
olive oil
-
1
small
yellow onion, diced
-
1
medium
red bell pepper, diced
-
2
cups
kale, sliced thin
-
to taste
fresh basil for topping
Instructions
- Crumble the tempeh into bite-sized pieces and steam for 10 minutes.
- Mix the marinade ingredients in a small bowl and set aside.
- In a skillet, heat olive oil over medium heat and add the potatoes, red bell pepper, and onion.
- Add the steamed tempeh and drizzle with the marinade, stirring to coat.
- Cook until the potatoes are crispy and easily pierced with a fork, then stir in the kale until wilted.
- Serve garnished with fresh basil.
Nutrition Facts (estimated)
Servings
4 servings
Calories
332
Total fat
2g
Total carbohydrates
48g
Total protein
17g
Sodium
196mg
Cholesterol
0mg
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