Farmers Market Tempeh Hash with Candy Potatoes & Zucchini (Simple Vegan Skillet Meal)
Full of vibrant veggies and plant-based protein, this Farmers Market Tempeh Hash is a one-pan marvel that works any time of day. Made with earthy candy potatoes, tender zucchini, savory mushrooms, fragrant cilantro, and protein-rich tempeh, it’s the proper option to flip recent farmers market finds right into a satisfying, flavorful meal. Whether or not you’re searching for a wholesome vegan breakfast or brunch, a fast weeknight dinner, or a flexible meal prep concept, this skillet hash delivers massive on each vitamin and style—no fuss, simply actual meals.
This zesty, vegan skillet meal calls upon tempeh—the plant-protein famous person made out of fermented soy and grains. Wealthy in vitamin, in addition to good style, I like to serve this dish with a slice of rustic entire grain bread, sliced avocados, and salsa to actually set it off. Or you can also make it into a fast, straightforward dinner with a bowl of lentil soup. Pack up the leftovers or make it for meal prep through the week, too.
Step-by-Step Information:
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Description
This hearty vegan tempeh hash options recent farmers market veggies, together with candy potatoes, zucchini, mushrooms, cilantro and onions. A simple one-pan meal excellent for breakfast, brunch, or dinner.
Warmth olive oil in a big skillet.
Add candy potatoes and onions, and sauté for five minutes.
Add 2 tablespoons water and proceed to sauté for five minutes.
Add zucchini, garlic, mushrooms and crumbled tempeh. Sauté for two minutes.
Add soy sauce, dietary yeast, smoked paprika, turmeric, cumin and black pepper. Mix properly. Sauté for about 4 minutes, till greens are tender. Might add extra water, 1 tablespoon at a time, to keep away from sticking, if essential.
Garnish with cilantro.
Sprinkle with chopped parsley.
Makes 8 (1 1/2 cups every) servings. Might serve with sliced avocado, toast, and salsa on the aspect, if desired.
Prep Time: 12 minutesCook dinner Time: 16 minutesClass: BreakfastDelicacies: American
Vitamin
Serving Dimension: 1 ½ cups every
Energy: 268
Sugar: 4 g
Sodium: 327 mg
Fats: 13 g
Saturated Fats: 2 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 16 g
Prime 10 Plant-Based mostly Breakfast Recipes
For different straightforward, scrumptious vegan breakfast concepts, attempt a few of my favorites.
Wholesome Path Combine Home made OatmealEasy Vegan Tofu Scramble Wrap with Greens and DillCoconut Cherry Chocolate Vegan WafflesVegetarian English Breakfast: Baked Tomatoes, Beans, English MuffinsApple Cinnamon Oatmeal with PistachiosSteel Lower Oats with Cranberry and PearsMandarin Pomegranate SmoothieSmoky Tempeh Vegan BaconRustic Vegan Corn Potato Sausage SkilletStrawberry Banana Chia Smoothie Bowl
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