Farmers Market Tempeh Hash with Sweet Potatoes & Zucchini

Farmers Market Tempeh Hash with Candy Potatoes & Zucchini (Straightforward Vegan Skillet Meal)

Filled with vibrant veggies and plant-based protein, this Farmers Market Tempeh Hash is a one-pan surprise 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 strategy to flip contemporary farmers market finds right into a satisfying, flavorful meal. Whether or not you’re in search of a wholesome vegan breakfast or brunch, a fast weeknight dinner, or a flexible meal prep thought, this skillet hash delivers large on each diet 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 diet, in addition to good style, I like to serve this dish with a slice of rustic entire grain bread, sliced avocados, and salsa to essentially set it off. Or you can also make it into a fast, simple dinner with a bowl of lentil soup. Pack up the leftovers or make it for meal prep throughout the week, too.

Step-by-Step Information:

Chop candy potatoes, onions, zucchinis, mushrooms, and garlic. Crumble tempeh.

Sauté candy potatoes and onions in olive oil for five minutes; add water, zucchini, garlic, mushrooms and tempeh and sauté for two minutes. Add soy sauce, dietary yeast, smoked paprika and turmeric and sauté till tender and golden.

Garnish with chopped cilantro and revel in!

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Description

This hearty vegan tempeh hash options contemporary farmers market veggies, together with candy potatoes, zucchini, mushrooms, cilantro and onions. A simple one-pan meal good 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 effectively. Sauté for about 4 minutes, till greens are tender. Might add extra water, 1 tablespoon at a time, to keep away from sticking, if mandatory.
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 Measurement: 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

High 10 Plant-Based mostly Breakfast Recipes

For different simple, scrumptious vegan breakfast concepts, strive a few of my favorites.

Wholesome Path Combine Selfmade OatmealEasy Vegan Tofu Scramble Wrap with Greens and DillCoconut Cherry Chocolate Vegan WafflesVegetarian English Breakfast: Baked Tomatoes, Beans, English MuffinsApple Cinnamon Oatmeal with PistachiosSteel Reduce Oats with Cranberry and PearsMandarin Pomegranate SmoothieSmoky Tempeh Vegan BaconRustic Vegan Corn Potato Sausage SkilletStrawberry Banana Chia Smoothie Bowl

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