Tempeh Hash

Tempeh Hash

Tempeh Hash is a beautiful thing.

You know when you wake up on the weekend and you want a really big breakfast? Or its a bit chilly outside and you want some comfort food to warm up your bones? Or you are camping and you want to give everyone a hearty meal to keep them going through an active day?

If any of those things sound like you – you are gonna love this tempeh hash recipe. Its got potatoes, lots of protein, rich flavours and it leaves you with a feeling of healthy satisfaction. Great for company too!

Let’s do it! Let’s make some tempeh hash!

Tempeh Hash

Tempeh hash is filling and really hits the spot when you are looking for something wholesome and satisfying. As you know, tempeh is packed with protein and because it is a fermented food, it is very easy for our bodies to digest.

Tempeh, originated from Indonesia and is made from cooked and slightly fermented soybeans. Its pressed into a burger like patty, just a bit firmer. Tempeh has a dense texture and a nutty flavour, it is delicious.

Tempeh is very different than tofu and because of that, you may find people that don’t like tofu, who will love tempeh. Tempeh makes a wonderful burger, its great cold in a salad, you can make tempeh bacon! Seriously, keep trying different techniques and recipes and your taste buds will transition into this wonderful healthy and high protein food! The best part is no one had to be hurt for us to eat it and you can make your own!

Many thanks to Rouxbe Culinary School for this wonderful recipe. Check them out they are awesome! https://rouxbe.com/

What you’ll need for your Tempeh Hash:

• 1 block tempeh (approx. 350 g/12 oz), I like to braise my tempeh to get that additional flavour and softer texture – my husband really enjoys tempeh this way

  

  

• 3 c vegetable stock – I like to make my own or use Better Than Bouillon Vegetable Base for my stock
• 2 T olive oil
• 1 ½ c potatoes, peeled and small diced
• ½ c red onion, diced
• 3 to 4 garlic cloves, minced
• ½ c red bell peppers, cubed
• 1 t Chili powder or paprika*
• 2 T tamari
• ½ t sea salt
• Freshly ground black pepper, to taste
• 2 T fresh parsley, chopped, for the garnish
• 4-6 T Cilantro, (optional) also for the garnish. I personally love cilantro, some do not like it at all. You can always put it in a dish for self serving if you are not sure

Prep the Tempeh

If you want to soften the texture a bit and add a bit more flavour; you can braise (simmer) the tempeh in veggie broth for about 15-30 minutes before adding it to your recipe. This will add a bit more flavour to the tempeh as well as give it a softer texture.

1. Prepare the veggie broth, pour it in a sauce pan, heat to simmer
2. Cut the tempeh into bite size chunks and add to the veggie broth, simmer for about 15 -30 minutes
3. Remove the tempeh pieces from the broth and lay the pieces on a drying rack for a few minutes
4. Pat dry the tempeh to remove any remaining moisture. Set aside.
   

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Start the Hash

Get out your favourite saute pan, you’ll need a pretty big one for this dish. Especially if you are like me and tend to throw a bit of food outside the pan when I flip my foods. Still practicing!

1. Heat the pan to medium high, make sure you test to be sure its really hot. Add a droplet of water to the pan and watch it turn into one big droplet and run around the pan. That’s just the right amount of heat.

   

   

2. Add a little more than half of the oil, coat the pan evenly.
3. Add in the diced potatoes and let them get a bit golden on one side before you start to flip and saute. Keep cooking until they get a nice golden colour on as much of the potatoes as possible.  I like to sprinkle a bit of salt on the potatoes at this point, this is optional.
4. Take them out and put aside for a couple minutes.
5. Add in the onions and the remainder of the oil, saute for a minute or so. Add in the tempeh, cook for a minute.

   

   

6. Next add in the peppers, garlic, spices, tamari and stir, cook for a few more minutes.
   

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Putting it all together:

1. Add the potatoes back into the pan, stir it up.

   

2. Salt and pepper to taste.
3. Remove from heat, add in the chopped parsley and cilantro (optional)

Plate and serve with fresh fruit for breakfast or a salad for dinner or lunch! Enjoy!