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Potatoes, tempeh, and kale in a large cast iron skillet with a red clothe behind it.
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4.67 from 27 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
Cook Time30 minutes
Total Time45 minutes
Course: Vegetarian Breakfast
Cuisine: vegan
Diet: Vegan
Servings: 4 servings
Calories: 315kcal
Author: Cassidy Reeser, MS, RD

Ingredients

  • 8 ounces tempeh
  • 1 ½ pounds russet potatoes
  • 2 tablespoons oil divided
  • ½ teaspoon kosher salt divided
  • 1 medium red bell pepper
  • 1 small sweet yellow onion
  • 3 cups kale
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper optional
  • 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. If you don't have a steamer basket, fit a metal colander over a pot of gently simmering water. Cover with a lid.
  • Dice the potatoes into small cubes, aiming for ½-inch cubes. Smaller cubes cook more quickly.
  • In a 12-inch cast iron or nonstick skillet, heat 1 tablespoon of oil over medium heat. Once hot, add the diced potatoes. Cook until starting to turn golden, just 6-8 minutes. They will not be tender at this point.
  • Sprinkle with ¼ teaspoon of the salt. Cover with a lid and reduce heat to medium low. Cook until the potatoes are easy to pierce with a fork, stirring every 3-5 minutes. Depending on the size of the potatoes, this will take 15-25 minutes.
  • While the potatoes cook, dice the onion and pepper and thinly slice the kale. Mix together the seasonings in a small bowl: soy sauce, maple syrup, chili powder, smoked paprika, paprika, cumin, optional cayenne. Set aside.
  • Once the potatoes are softened, add in the remaining 1 tablespoon oil, ¼ teaspoon salt, diced onion, pepper, kale, tempeh, and seasonings. Cook for another 8-10 minutes, stirring occasionally, until the peppers and onions are softened.
  • Serve garnished with fresh basil. Enjoy!

Notes

  1. Cook time depends on the size of diced potato. I try to cut the potatoes between ¼ inch to ½ inch so that the potatoes takes only 15-20 minutes to soften. ½ inch to 1 inch pieces will take 20-30 minutes to cook through.
  2. 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. 
  3. I leave skins on when cooking 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.
  4. This recipe was originally share in 2019. It was updating in 2026 with an improved cooking method. The recipe ingredients remain the same.

Nutrition

Serving: 1serving | Calories: 315kcal | Carbohydrates: 45g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 474mg | Potassium: 1133mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2532IU | Vitamin C: 59mg | Calcium: 134mg | Iron: 4mg
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