How long does tempeh hash [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can tempeh hash [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I substitute the protein in tempeh hash [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

Why is tempeh hash [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does tempeh hash [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10 years ago

Tempeh Hash
[Vegan]

KD By: Kayli Dice

Author Bio

Meals meant to be shared that use fresh, seasonal ingredients, and simple cooking techniques. Kayli is... Read More

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Tempeh Hash [Vegan]

2-4

Dairy Free

This breakfast hash is savory and filled with tons of energy-boosting ingredients to get your day started on the right foot. The tempeh is given a smokey flavor using maple syrup, liquid smoke, tomato paste, and garlic, among other seasonings. Potatoes, onions, and broccoli are then added to make this... Read More

Ingredients You Need for Tempeh Hash [Vegan]

For the Smoky Tempeh:

8-ounce block of tempeh
2 tablespoons maple syrup
1 1/2 teaspoons liquid smoke
1 tablespoon tomato paste
1/4 teaspoon garlic powder
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder
1/4 teaspoon paprika
2 tablespoons olive oil

For the Vegetables:

2 cups potatoes, finely diced
1 medium onion, finely chopped
2 garlic cloves, minced
Florets from 1 head of broccoli
Salt and pepper, to taste

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How to Prepare Tempeh Hash [Vegan]

Bake or microwave the potatoes ahead of time until they are cooked but still firm.
Slice tempeh into small squares or crumble into small pieces.
In a medium bowl, whisk together maple syrup, liquid smoke, tomato paste, garlic powder, turmeric powder, chili powder, paprika, and salt. Marinate tempeh in the sauce for at least an hour, preferably overnight.
In a non-stick skillet, heat olive oil over medium until hot.
Add the onion and sauté until translucent.
Add the tempeh and garlic, turn the heat up to medium-high, and continue to sauté until all are turning golden brown. Stir frequently.
Add the potatoes and continue to cook, stirring frequently, until the potatoes are almost done.
Add the broccoli and continue to cook until the broccoli is tender and potatoes are fully cooked.

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