3. Vegan Southwestern Tempeh Hash
Tempeh has a nutty, earthy flavor and dense texture. It’s made from soybeans that have been fermented, then compressed. Many brands package tempeh together with other grains like rice and barley and add seasoning and flavorings from seeds like sesame and flax. Tempeh contains energy-boosting B-vitamins and minerals vegans need, like iron and calcium. If you’ve never tried cooking tempeh, I promise—it’s much easier than you think.
Skill level: Beginner
Start to Finish: 40 minutes
Prep: 20 minutes
Cook: 20 minutes
4 small sweet potatoes, diced in ½-inch cubes
1 chipotle pepper in adobo, minced plus 2 teaspoons adobo sauce
8 ounces tempeh, crumbled
1 tablespoons coconut oil, avocado oil, or olive oil
1 clove garlic, minced
½ teaspoon cumin
4 handfuls of chopped, stemmed kale
2 tomatoes, seeded and diced
3 scallions, sliced
1 14-ounce can black beans, drained and rinsed
1 tablespoon nutritional yeast
Salt and black pepper to taste
1 avocado, diced
1 lime, sliced
- Bring a large pot of water to a boil. Add sweet potatoes and boil until mostly tender, about 10 minutes.
- Toss together crumbled tempeh and adobo sauce, set aside.
- Heat 1 tablespoon oil in a large skillet on medium-high heat. Add potatoes. Cook without moving for a few minutes, then flip with a spatula. Continue to cook, flipping with a spatula every few minutes or so, until browned and tender. Stir in garlic and cumin and cook an additional 30-60 seconds until fragrant. Add kale. Cook 2 minutes until mostly wilted. Add tomatoes and scallions. Cook another 2 minutes until tender. Stir in black beans, reserved marinated tempeh and cook until warmed through, about 1-2 minutes.
- Remove from heat, season with salt and pepper to taste. Stir in nutrition yeast and avocado. Serve with lime slices if desired.
Nutrition information (per serving):
Calories: 397; Total Fat: 16 grams; Saturated Fat: 5 grams; Protein: 22 grams: Carbohydrates: 50 grams; Fiber: 14 grams; Sugar: 7 grams; Cholesterol: 0 milligrams; Sodium: 533 milligrams
Recipe and photo by Rachael Hartley, RD, LD, CDE of An Avocado A Day.
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