Unless you live in Colorado or Washington. Then, your options are more expanded than the rest of ours.
I jest – we’re talking breakfast hash today. Typical “breakfast” meals are a challenge for the vegan. No eggs. No bacon. Most pastries involve heavy butter. No sausage gravy. And, let’s not even get into brinner, the culmination of all heavenly menu items at an unexpected dining hour!
So, I stumbled upon this recipe from the Vegetarian Times early in 2014 and I hope to continue to stumble onto it more in 2015. I love a little heat (channeling my inner desert fox) and this dish provides it along with an overall well-balanced spice blend that turns these taters and tempeh into a tasty treat! (The alliteration train might be out of control. I apologize.)
“I like it spicy but not like – ugh – spicy.” (Darn you AT&T for making us love this commercial).
And with that:
Spicy Tempeh Hash
Serves 2; 30 minutes
Spicy Tempeh Hash via The Vegetarian Times
- 8 oz. cubed tempeh (KT note: I prefer to simmer the tempeh first and then cube)
- 1 Tbs. canola oil (KT note: I prefer grapeseed or olive oil)
- 1 cup chopped onions
- 1 cup chopped green pepper
- 1 cup diced potatoes (KT note: you could get fancy and swap in a sweet potato)
- 2 tsp. paprika (KT note: Try some smoked paprika – wowza!)
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 pinch cayenne pepper
Spread tempeh in bottom of large nonstick skillet. Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Drain in colander, and wipe out skillet. Add oil to skillet, and heat over medium-high heat. Return tempeh to pan along with onion, green bell pepper, and potatoes. Sauté 5 to 7 minutes, or until beginning to brown. Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper. Sauté 7 to 8 minutes, or until potatoes are browned and tender.
What is your favorite “brinner” dish?