If you like vegetarian hash browns, try this super hearty and meaty version with tempeh. These hash browns with tempeh very filling vegetarian and vegan breakfast with some healthy carbs and lots of nutritious soy protein from the tempeh.
Ingredients:
- 4 potatoes, diced
- water for boiling
- 1 package tempeh, cut into 1/2 inch cubes
- 2 tbsp soy sauce
- 3 tbsp olive oil
- 1 onion, diced
- 1/2 tsp garlic powder
- salt and pepper to taste
Preparation:
Cover the potatoes with water in a large pot and bring the water to a boil. Allow to cook for 10 to 15 minutes, or until tender. Drain well.
In a large skillet, sautee the onions, potatoes and tempeh in olive oil and soy sauce, stirring frequently to cook all sides of the tempeh cubes. add the garlic powder and salt and pepper to taste.
If you like these hash browns you might also want to try this easy breakfast hash brown recipe with paprika and green onions.
Makes four generous servings of tempeh hash with potatoes.
Nutritional information, per serving:
Calories: 417, Calories from Fat: 176
% Recommended Daily Value:
Total Fat: 19.6g, 30%; Saturated Fat: 3.3g, 17%
Cholesterol: 0mg, 0%
Sodium: 473mg, 20%
Total Carbohydrates: 44.9g, 15%
Dietary Fiber: 5.7g, 23%
Sugars: 3.9g
Protein: 20.2g
Vitamin A 0%, Vitamin C 73%, Calcium 12%, Iron 21%
