Tempeh Hash with Brussel Sprouts
Tempeh Hash with Brussel Sprouts
Here's a versatile meal that can be made for breakfast, lunch, or dinner!
Ingredients
- 1 TBSP olive oil
- 1 (8 oz) Tootie’s Tempeh, crumbled
- 2 TBSP tamari
- 1 TBSP dijon mustard
- 2 tsp maple syrup
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Pinch of cayenne or crushed red pepper, optional
- 3 cups 1-inch diced yukon potatoes
- 1 cup diced shallot, about 2 shallots (or white onion)
- 2 cups shredded brussel sprouts
- ½ cup sliced mushrooms
Instructions
- In a large skillet, warm the olive oil over medium heat. Add the tempeh and cook for 5-7 minutes, until golden brown.
- Meanwhile, in a small bowl, whisk together the tamari, maple syrup, mustard, oregano, garlic powder, smoked paprika, and cayenne. When the tempeh is done, add it to the bowl and stir until it's evenly coated. Set aside.
- Add the diced potatoes to the skillet with a pinch of salt and pepper. (You might need more oil.) Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden brown and tender. Covering with a lid for the last 5 minutes ensures the potatoes are done. Transfer to a plate and set aside.
- In the same skillet, add the shallot with a pinch of salt and cook for 3 minutes, until translucent. Then add the brussel sprouts and mushrooms and continue to cook for 5 more minutes. Add the potatoes and the tempeh back to the skillet and stir everything together. Cook until heated through and serve.