Tempeh Breakfast Hash w/ Creamy Herb Sauce

This is a hearty, savory, vegan breakfast, and one of my favorite ways to eat tempeh. To make this meal nightshade free, use sweet potatoes instead of regular potatoes and omit the peppers and paprika.

Tempeh Breakfast Hash w/ Creamy Herb Sauce

Veggies | Grain | Protein
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Recipe From: Katie’s Bright Kitchen

Ingredients

Grain

  • 12 oz yellow potatoes or sweet potatoes cubed

Veggies

  • 1 bell pepper diced
  • 1 red onion diced
  • 2 carrots diced
  • 1/2 lb crimini mushrooms sliced
  • A few handfuls of kale chopped and briefly steamed or sautéed

Protein

  • 8 oz tempeh cubed

Creamy Herb Sauce

  • 1/4 cup tahini 2 oz
  • 1 garlic clove
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp ground cumin
  • 1/4 tsp ground fenugreek
  • 1/4 tsp salt
  • Water, non-dairy milk, or dairy milk, to thin

Seasonings

  • Salt & pepper to taste
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder
  • Pinch of smoked paprika

Instructions

  • Do Ahead: Marinate the tempeh using your favorite tempeh marinade or use a pre-marinated brand of tempeh (see suggestions in recipe notes)
  • Preheat the oven to 400° F and line a baking sheet with parchment paper.
  • Toss the cubed potatoes and diced veggies in a tiny bit of olive oil (or lemon juice for oil-free cooking) and the salt, pepper, and dried thyme.
  • Spread the potatoes and veggies out in a single layer on the baking sheet and place in the oven.
  • While the potatoes are roasting, make the herb sauce by blending all ingredients in a small blender cup, or in a small jar with an immersion blender. Add water to reach desired consistency. Divide into 4 equal servings, or use about 2 Tbsp for a single serving.
  • Briefly steam or sauté the kale, to soften.
  • After the potatoes have been in for about 15 minutes, add the marinated tempeh to the pan (brush with a little oil if desired) and return to oven for about 10 minutes.
  • Assemble bowls, garnish, and serve.

Notes

Notes for Bright Line Eaters:
  • This sauce recipe contains 1 entire protein serving, so 1/4 of the sauce recipe equals 1/4 of a BLE protein serving. When you roast the tempeh, it cooks down to about 3 oz per portion, which is 3/4 of a protein serving. The sauce and tempeh together make 1 complete protein serving.
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