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This one-pan vegan tempeh hash is the perfect dish for brunches or meal prep. It’s filling, healthy, and easy to make!
Next time you’re wondering what to make for breakfast, why not try some tempeh hash? A convenient breakfast potato hash is perfect for any time of year.
In the summer it’s a great way to prepare a single dish without using the oven, in the winter it’s the perfect breakfast to warm up.
I love breakfast hash like sweet potato hash or this regular potato version because they require minimal prep and very little active time.
If you’re new to vegan or vegetarian cooking, this is a very simple breakfast recipe to start with!
Balanced vegan breakfast
This tempeh hash makes for a balanced vegan breakfast. Tempeh is the main source of protein and potatoes provide a plentiful supply of carbohydrates.
Add red bell pepper and onion for sweetness and kale for a healthy helping of greens.
Pro tip: Sprinkle with nutritional yeast just before serving for an extra boost of flavor and a dose of vitamin B12, which is important for nerve health and is found naturally only in animal products.
How to make vegan tempeh hash
To make vegan hash, there are just four simple steps:
1. Steamed tempeh (optional)
2. Chop the vegetables and potatoes
3. Drizzle with a flavorful, smoky homemade marinade
4. Cook in a large skillet until the potatoes are crispy
Crispy potatoes are definitely the best part of a hash!
Do I have to use a cast iron skillet?
Anyone no stick pan it will work for a cooking hash. Cast iron pans they’re useful if you want to transfer the hash to the oven.
You can use any 12-inch cast iron or nonstick skillet in this recipe.
What kind of potatoes work in hash?
Starchy potatoes like russets work best in a hash because they get crispy and golden brown during roasting.
Waxy red or new potatoes (small potatoes) become soft and creamy when cooked, so they don’t get crispy.
Why do you steam tempeh?
Have you ever noticed that slightly spicy flavor in tempeh? Steam cooking in a steamer basket it removes that astringent taste that some may not like.
Steaming tempeh before cooking also softens it so it absorbs seasonings more easily.
This is a key step in my other tempeh recipes like tempeh bacon and tempeh taco meat.
Looking for more breakfast recipes?
Enjoy!
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📖 Recipe
Print Recipe
Vegan tempeh hash
Vegan tempeh hash made with seasoned potatoes and tempeh. Made in a skillet and perfect for breakfast or as a meal prep.
Portions: 4 portions
Instructions
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Carefully use a knife or clean hands to crumble the tempeh into small pieces. Add to a steamer basket and steam for 10 minutes.
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Mix the marinade ingredients in a small bowl: soy sauce, maple syrup, chili powder, smoked paprika, cumin. Shelve.
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In a 12 inch cast iron or nonstick skillet, heat 1 tablespoon olive oil over medium heat. Once hot, add the diced potatoes, red pepper and onion. Add the steamed tempeh. Drizzle with the marinade, turning with a spatula to coat well.
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Continue cooking over medium heat, turning occasionally to evenly cook. The hash is ready when the potatoes are easily pierced with a fork and crispy on the outside. Once the potatoes are cooked, add the thinly sliced cabbage. It will wilt from the heat of the potatoes.
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Serve garnished with fresh basil. Keeps well in the refrigerator for up to 5 days. Heat in a skillet to keep crispy or in a microwave.
Notes
- The cooking time depends on the size of the diced potato. I try to cut the potatoes between ¼ inch and ½ inch so the hash only takes 15-20 minutes to make. The ½-inch to 1-inch pieces will take 20 to 30 minutes to cook.
- Why steam tempeh? Steaming removes the astringent flavor from tempeh that some may find off-putting. It also allows the tempeh to absorb more flavor from the marinade. If you’re in a hurry, you can skip the steaming step. i use this steaming basket and a saucepan, but you can also use a heat-resistant metal colander.
- I leave the skin on when preparing the potatoes, but the skins can be peeled if you prefer. If you leave the skin on, be sure to wash the potato thoroughly to remove any dirt or debris.
Serving: 4portionsCalories: 332kcalCarbohydrates: 48gProtein: 17gSaturated fats: 2gSodium: 196mgFiber: 4gSugar: 6g
