This one-skillet 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 out a tempeh hash? A cozy breakfast potato hash is perfect for any time of year.
During summertime, it's a great way to make a one-dish meal without using the oven, and during the winter it's the perfect warming breakfast.
I love breakfast hashes like sweet potato breakfast 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 easy breakfast recipe to start with!
Balanced vegan breakfast
This tempeh hash makes a balanced vegan breakfast. Tempeh is the main protein source and potatoes provide a hearty helping 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 burst of flavor – and a dose of Vitamin B12, which is important for nerve health and only naturally occurs in animal products.
How to make vegan tempeh hash
To make a vegan hash, there are just four simple steps:
1. Steam tempeh (optional)
2. Chop up vegetables and potatoes
3. Season with a savory & smokey homemade marinade
4. Cook in a large skillet until the potatoes are crisp
Crispy potatoes are definitely the best part of a hash!
Do I have to use a cast iron skillet?
Any non-stick skillet will work for a stove-top hash. Cast iron skillets are useful if you want to transfer the hash to the oven.
In this recipe you can use any 12" non-stick or cast iron skillet.
What kind of potatoes work in a hash?
Starchy potatoes like russets work best in a hash because they become crisp and golden during roasting.
Waxy red or new potatoes (small potatoes) become soft and creamy during cooking, so they don't crisp up as well.
Why do you steam tempeh?
Have you ever noticed that slightly tangy flavor in tempeh? Steaming in a steamer basket removes that astringent flavor that some may not enjoy.
Steaming tempeh before cooking also softens it so that it more easily soaks up seasonings.
This is a key step in my other tempeh recipes like smoked tempeh and tempeh taco meat.
Looking for more breakfast recipes?
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Vegan Tempeh Hash
Ingredients
- 8 ounces tempeh
- 1 and ½ pounds russet potatoes diced into ½" cubes
- 1 tablespoon maple syrup
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 medium red bell pepper diced
- 2 cups kale sliced thin
- fresh basil for topping
Instructions
- Carefully use a knife or clean hands to crumble the tempeh into bite-sized pieces. Add to a steamer basket and steam for 10 minutes.
- Mix together marinade ingredients in a small bowl: soy sauce, maple syrup, chili powder, smoked paprika, cumin. Set aside.
- In a 12-inch cast iron or nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Once warm, add the diced potatoes, red bell pepper, and onion. Add the steamed tempeh. Drizzle with the marinade, turning with a spatula to coat thoroughly.
- Continue to cook 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 potatoes are cooked through, stir in the thinly sliced kale. It will wilt from the heat of the potatoes.
- Serve garnished with fresh basil. Keeps well refrigerated for up to 5 days. Reheat in a skillet to keep crispy or in a microwave.
Notes
- Cook time depends on the size of diced potato. I try to cut the potatoes between ¼ inch to ½ inch so that the hash takes only 15-20 minutes to make. ½ inch to 1 inch pieces will take 20-30 minutes to cook through.
- Why steam tempeh? Steaming removes the astringent flavor from tempeh that some may find distasteful. It also allows the tempeh to soak up more flavor from the marinade. If in a rush, you can skip the steaming step.
- I leave skins on when making potatoes, but the skins can be peeled if you prefer. If leaving the skins on, make sure to thoroughly wash the potato to remove any dirt or debris.
Kelli says
I used soyrizo instead of tempeh. It was a hit with my family!
Terri G. says
I made this recipe tonight. Steaming the Tempe was a huge game-changer for me. Such better flavor, while still having the wonderful chewy texture. I didn't have kale, so i threw in some diced zucchini. It was wonderful. Thank you for sharing.
Cassidy Reeser says
Steaming the tempeh really is a game changer! Thanks for the review 🙂
Alix says
Doesn't say when to add the tempeh.
Cassidy Reeser says
Tempeh is added in step 3.
Jenny S. says
This is probably a silly question. . . But what type of bread and butter is in the picture? I was looking for a healthier choice when it comes to those two and the picture looks so yummy!
Thanks,
Jenny
Cassidy Reeser says
Hi Jenny! I use a 100% whole wheat sandwich bread from a local bakery we have in my town. I am guessing the butter is the spreadable Earth Balance because that’s what I usually keep on hand.
Paulette Adler says
Sounds delicious. I am going to add avocado and Scrambled Just Egg on top. Thank you.
Cassidy Reeser, RDN, LD says
That sounds like a delicious addition. Enjoy!
Shelley says
Thank you. Great suggests.
Cassidy Reeser, RDN, LD says
You're welcome, enjoy!
Shelley says
Loved the idea. Would love some suggestions for some sauce toppings. I am going to try some tomatillo salsa....
Cassidy Reeser, RDN, LD says
Salsa would probably be my go-to also, maybe a restaurant-style salsa. You can also add a dollop of sour cream (vegan or not) or sliced avocado. Even mixing the two together to make a creamy avocado sauce would be tasty... Hope that helps!