Tempeh Breakfast Hash w/ Creamy Herb Sauce

Name: Tempeh Breakfast Hash w/ Creamy Herb Sauce
Prep time: 20 min
Cook time: 20 min
Ingredients: 12 oz yellow potatoes or sweet potatoes (cubed); 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); 8 oz tempeh (cubed); 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; Salt & pepper (to taste); 1/4 tsp dried oregano; 1/4 tsp garlic powder; Pinch of smoked paprika

Published on in Breakfasts, Gluten Free, Grain Free, Oil Free, Sugar & Flour Free, Vegan, Vegetarian

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

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Prep Time: 20 minutes

Cook Time: 20 minutes

Servings:

Recipe From: Katie’s Conscious 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

Recipe for my Go-To Tempeh Marinade

Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

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Tempeh Breakfast Hash w/ Creamy Herb Sauce