Tempeh Hash

tempeh hash (oil-free, vegan, gluten-free)

Since it’s cooled off just a bit (around where I live, at least), and it’s the weekend, I thought I would share a great, hearty breakfast or brunch dish. While I usually go with a green smoothie and something else light for breakfast, I like to branch out on weekends and go the brunch route from time-to-time. I made this tempeh hash last Saturday and it was delicious. It kept me full to get all of my errands and workouts in before my next meal.

I’m a huge “hash” fan. No, not that kind of hash (though I did go to college in Ann Arbor, where there’s a “hash bash” every April of the other variety… that’s a whole different story). I’m the kind of hash fan, rather, that gets giddy over a skillet filled with a vegan something-or-other and potatoes. There was a time when my brunch days included some type of meat with those potatoes — but who needs meat when there’s such a thing as tempeh?

As I’ve mentioned before, I was never a huge fan of tempeh until I learned to cook it properly. Now, it’s a regular in our rotation, as it provides high amounts of protein and is naturally fermented and much less processed than traditional tofu. I learned through Veganomicon that an easy way to steam tempeh — steaming removes much of its bitterness — is to do it in a covered skillet with flavorful things such as veggie broth and tamari, which is the way I prepared it here.

Once again, I am going oil-free in most of my cooking, and this recipe is another example of how unnecessary oil is with the right preparation and flavoring. The steamed tempeh cooks well in the skillet with some additional veggie broth. A non-stick or cast-iron skillet will keep things from clinging to the bottom of the pan without oil.

As a serving suggestion, I would recommend topping this hash with some salsa or avocado, and wrapping in corn tortillas for an amazing, savory breakfast or brunch option.

tempeh hash with corn tortilla, salsa and avocado

Tempeh Hash:

Yield: 3-4 servings

Ingredients:

1 8-oz. pkg. tempeh, cut into cubes

3/4 cup plus 3-4 tablespoons low sodium vegetable broth

1 tablespoon low sodium tamari

1/2 large onion, diced

1 red bell pepper, diced

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1/8 teaspoon garlic powder

1/8 teaspoon cayenne

1 heaping cup boiled new or fingerling potatoes, diced (I used Trader Joe’s “teeny tiny potatoes”)

2 large handfuls kale

salt to taste

salsa and/or avocado for topping (optional, but good)

Directions:

1. Add tempeh, tamari and 3/4 cup vegetable broth to a medium-sized skillet. Cover and and heat over medium-high heat until simmering. Reduce heat to medium and simmer, covered, until liquid is absorbed, about 7-10 minutes.

2. Uncover and break up tempeh with back of spoon. Add another 2 tablespoons veggie broth, onion, pepper and spices and cook for another 5 minutes, stirring, until onion and pepper are soft. Add potatoes and kale and cook again until kale is wilted. You may add 1-2 tablespoons more of veggie broth, as needed, if dry. Add salt to taste. Serve warm with desired toppings.

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