A Breakfast Hash So Good, You’ll Forget It’s Vegan!
Get ready to transform your brunch game with this incredible Tempeh Hash! If you think a hearty, savory hash needs meat, this recipe is here to prove you wrong. We’re talking perfectly crispy potatoes, protein-packed tempeh crumbles, and a flavor-bomb sauce of soy, ginger, and sesame that ties it all together. The texture is so satisfyingly close to the classic, you’ll be amazed. While it takes a little patience to cook each element to perfection, the payoff is a deeply flavorful, restaurant-worthy dish you can make at home. Serve it with fresh tomatoes, steamed veggies, or go all out and top it with a glorious poached egg for the ultimate breakfast indulgence.
Ingredients
• 1/4 cup / 60 ml neutral oil (like grapeseed or corn), divided
• 2-3 large white potatoes, peeled if desired, cut into small dice
• 8 oz / 227 g tempeh, crumbled
• 1 large yellow onion, chopped
• 2 tbsp fresh ginger, peeled and minced
• 1 tbsp garlic, minced
• 1 medium red bell pepper, cored, seeded, and finely chopped
• 1 cup fresh cilantro, chopped
• Salt and freshly ground black pepper, to tasteFor the Sauce:
• 1 tbsp fresh chile, like jalapeño or Thai, minced (or to taste)
• 1 tbsp soy sauce
• 1 tbsp dark sesame oil
• 1 tsp rice wine vinegar
• 1 tsp sugar
Instructions
1. Cook the Potatoes: Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the diced potatoes, season with salt and pepper, and cook without moving for about 5 minutes, until the bottoms are browned. Gently toss and reduce heat to medium. Continue cooking, stirring occasionally, for 10-15 minutes more, until crisp, golden, and tender. Transfer to a large platter.2. Crisp the Tempeh: Add 1 tablespoon of oil to the same skillet over medium-high heat. Add the crumbled tempeh and cook, stirring frequently, until deeply browned and crisp on all sides, about 5-7 minutes. Add the cooked tempeh to the platter with the potatoes.3. Sauté the Aromatics: Add the final tablespoon of oil to the skillet. Add the onion, ginger, and garlic and cook for 1-2 minutes until they begin to soften. Reduce the heat to medium-low and cook, stirring occasionally, for about 20 minutes until deeply caramelized and sweet. Remove from heat.4. Mix the Sauce: While the onions cook, whisk together the minced chile, soy sauce, sesame oil, rice wine vinegar, and sugar in a small bowl.5. Assemble the Hash: Return the skillet with the onion mixture to medium heat. Add the cooked potatoes and tempeh back to the pan and stir for a few minutes until everything is heated through. Pour the sauce over the hash and toss to coat, scraping up any delicious browned bits from the bottom of the pan. Stir in the chopped red bell pepper and cilantro. Taste and adjust seasoning with more salt and pepper if needed before serving hot.
Nutritional Information
• This Tempeh Hash is a powerhouse of nutrition! It’s an excellent source of plant-based protein and fiber from the tempeh, which supports muscle health and digestion. The variety of vegetables like bell pepper, onion, and ginger provides essential vitamins, minerals, and antioxidants. It’s a wholesome, satisfying meal to fuel your day.
Pro Tips
• for Perfect Tempeh Hash
• For the crispiest potatoes, soak the diced cubes in cold water for 30 minutes before cooking. Drain and pat them completely dry with a towel to remove excess starch, which prevents sticking and promotes browning.
• To enhance the tempeh’s flavor and texture, steam the entire block for 10 minutes before crumbling it. This simple step removes any potential bitterness and helps it better absorb the delicious soy-sesame sauce.
• Don’t crowd the pan! Give the potatoes and tempeh plenty of space in the skillet to ensure they fry to a perfect golden-brown crisp rather than steam. If your skillet isn’t large enough, cook them in two separate batches.
• Make it a meal prep dream. Cook the potatoes, tempeh, and caramelized onions ahead of time and store them in separate airtight containers in the refrigerator. When you’re ready to eat, simply combine them in the skillet, add the sauce, and finish with the fresh pepper and cilantro for a meal in under 10 minutes.
FAQ
Q: Is this tempeh hash a good source of protein
A: Yes, this tempeh hash is an excellent source of plant-based protein. Tempeh is made from fermented soybeans and is considered a complete protein, providing all the essential amino acids your body needs. It makes this breakfast incredibly satisfying and a great way to fuel your morning.
Q: Can I make this hash without tempeh
A: Absolutely. If you need a substitute for tempeh, you can use a block of extra-firm tofu, pressed and crumbled, and pan-fry it until golden and crisp. Alternatively, a can of rinsed black beans or chickpeas, added in the last few minutes of cooking, would also be a delicious and protein-rich option.
Q: How do I make this breakfast hash gluten-free
A: This recipe can easily be made gluten-free. The only ingredient to watch for is the soy sauce. Simply substitute it with an equal amount of tamari or a certified gluten-free soy sauce. Tempeh is naturally gluten-free, but it’s always wise to check the package to ensure no gluten-containing grains were added during processing.
Q: Can I prepare this vegetarian hash ahead of time
A: Yes, this recipe is perfect for meal prep. For the best texture, cook the potatoes, tempeh, and caramelized onions separately and store them in airtight containers in the refrigerator for up to 4 days. When you’re ready to eat, simply combine them in a hot skillet, add the sauce, and finish with the fresh bell pepper and cilantro for a quick and easy meal.
