Vegan Tempeh Hash

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 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 soak up seasonings.

This is a key step in my other tempeh recipes like tempeh bacon and tempeh taco meat.

Looking for more breakfast recipes?

• Easy Vegan Potato Skillet
• Vegan Sweet Potato Pancakes
• Fluffy Vegan Waffles
• Vegan Tofu Scramble
• Instant Pot Grits

Enjoy!

Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

📖 Recipe

Print Recipe

4.66 from 26 votes

Vegan Tempeh Hash

Vegan tempeh hash made with seasoned potatoes and tempeh. Made in one skillet and perfect for breakfast or as meal prep.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 4 servings

Author: Cassidy Reeser, MS, RD

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 use this steaming basket and a sauce pot, but you can also use a heat-proof metal colander.
• 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.

Did you make this recipe?

Tag @cozypeachkitchen on Instagram and hashtag
#cozypeachkitchen

 

Serving: 4servingsCalories: 332kcalCarbohydrates: 48gProtein: 17gSaturated Fat: 2gSodium: 196mgFiber: 4gSugar: 6g