In the midst of a bustling kitchen, the sound of crispy potatoes frying is just the invitation we need to gather around the table. This Protein-Packed Tempeh Hash with Brussels Sprouts transforms humble ingredients into a breakfast (or dinner) star, all thanks to its delightful medley of flavors and textures. Picture this: golden Yukon gold potatoes, hearty tempeh, and tender Brussels sprouts, harmoniously tossed together and kissed by a smoky tamari maple Dijon sauce that dances on your taste buds.
I came up with this recipe one chilly morning, craving something that would warm me from the inside out without sacrificing my health goals. Not only does it pack a protein punch, but it also makes perfect leftovers, keeping weeknight dinners just as exciting as weekend brunch. Whether you’re a seasoned chef or someone looking to elevate your home cooking, this dish promises to bring joy to every forkful. Ready to spark up the stove? Let’s dive into crafting this irresistible hash!
Why is Tempeh Hash with Brussels Sprouts so special?
Delicious, this dish certainly stands out with its rich flavors and texture. Protein-packed tempeh combined with crispy Yukon gold potatoes offers a hearty meal for any time of day. Nutritious and satisfying, it’s a perfect solution for health-conscious diners wanting a filling breakfast without the fuss. Versatile, you can easily switch up ingredients, making it suitable for different tastes. Looking for something quick and easy to prepare? This hash can be whipped up in under 30 minutes, making it a fantastic weeknight dinner option. Don’t forget to check out our other delicious breakfast ideas for more inspiration!
Tempeh Hash with Brussels Sprouts Ingredients
For the Hash
• Olive Oil – Adds richness and helps in sautéing; substitute with avocado oil for a higher smoke point.
• Tempeh – Crumbled for a protein source, providing a nutty flavor; can replace with crumbled tofu or other meat alternatives.
• Yukon Gold Potatoes – Crispy texture when sautéed; substitute with sweet potatoes for a different twist.
• Shallots – Adds mild sweetness and depth; yellow onion can be used instead.
• Brussels Sprouts – Shredded for quick cooking and enhanced flavor; can substitute with shredded kale or spinach.
For the Sauce
• Tamari – Provides seasoning with depth and umami; use soy sauce for a non-gluten option.
• Dijon Mustard – Adds tanginess and flavor complexity; yellow mustard can be used in a pinch.
• Maple Syrup – Balances savory and sweet flavors; honey can replace it for a non-vegan option.
• Dried Oregano – Contributes an earthy aroma and taste; fresh oregano or Italian seasoning can work as a substitute.
• Garlic Powder – Enhances flavor; fresh garlic can alternatively be used, adjusting quantity to taste.
• Smoked Paprika – Imparts a hint of smokiness; regular paprika can replace it but will lack the smoky flavor.
• Cayenne Pepper – Optional for heat; adjust or omit based on your spice preference.
How to Make Tempeh Hash with Brussels Sprouts
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Heat the Oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil. This nourishment will be the foundation for your crispy goodness.
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Cook the Tempeh: Add crumbled tempeh to the hot oil and sauté for about 5-7 minutes until golden brown. This will enhance its nutty flavor and create an inviting texture.
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Whisk the Sauce: In a small bowl, combine 2 tablespoons of tamari, 1 tablespoon of maple syrup, 1 tablespoon of Dijon mustard, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and a pinch of cayenne pepper. Whisk together to create a delicious coating.
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Coat the Tempeh: Once the tempeh is golden, pour the sauce over it, mixing well to coat. Set it aside so all those smoky flavors can mingle.
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Sauté the Potatoes: Add 2 diced Yukon Gold potatoes to the skillet, seasoning with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until they’re golden and tender. Transfer the potatoes to a plate when done.
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Sauté the Vegetables: In the same skillet, add 1 diced shallot. Sauté for about 3 minutes until translucent, then toss in 2 cups of shredded Brussels sprouts, cooking for an additional 5 minutes until just tender.
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Combine and Serve: Return the crispy potatoes and coated tempeh to the skillet. Mix everything well, heating through before serving. Enjoy the beautiful colors and aromas of your creation.
Optional: Top with fresh herbs or avocado for an extra touch of freshness.
Exact quantities are listed in the recipe card below.
Expert Tips for Tempeh Hash with Brussels Sprouts
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Uniform Potato Chopping: Ensure your Yukon Gold potatoes are chopped evenly for consistent cooking; this prevents some from burning while others remain undercooked.
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Frozen Brussels Sprouts: If using frozen Brussels sprouts, roast them in the oven instead of sautéing to improve their texture and flavor, ensuring a more satisfying bite.
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Heat Adjustments: Keep in mind that stove calibrations can vary. Adjust cooking times accordingly to prevent burning and achieve a perfectly cooked Tempeh Hash with Brussels Sprouts.
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Customize Your Ingredients: Don’t hesitate to substitute any ingredients based on your preference or dietary needs, like using sweet potatoes for a sweeter twist or chickpeas for a different protein source.
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Fresh Herbs: Consider topping your hash with fresh herbs like parsley or cilantro to elevate the dish’s flavor and add a splash of color right before serving.
Make Ahead Options
These Tempeh Hash with Brussels Sprouts are perfect for meal prep enthusiasts looking to save time on busy mornings! You can safely chop and refrigerate the Yukon gold potatoes and shredded Brussels sprouts up to 24 hours in advance; this helps maintain their freshness while cutting down your cooking time. The tempeh can also be cooked ahead, then simply combined with the vegetables right before serving. When you’re ready to enjoy your hash, sauté the prepped ingredients in olive oil, pour in the smoky tamari maple Dijon sauce, and heat through for a delicious meal that tastes just as good as fresh. By preparing these components ahead, you’ll have a hearty breakfast or dinner ready in minutes, keeping your weeknight cooking exciting and hassle-free!
How to Store and Freeze Tempeh Hash with Brussels Sprouts
Fridge: Store leftovers in an airtight container for up to 3 days. Reheating in a skillet over medium heat helps preserve texture and flavor.
Freezer: Freeze individual portions in a freezer-safe container for up to 2 months. Allow to thaw overnight in the fridge before reheating.
Reheating: For best results, reheat in a skillet with a splash of olive oil, stirring gently until warmed through. This will help revive the crispy texture of the potatoes.
Make-Ahead Tip: Prepare the components separately and combine just before serving to maintain the freshness of each ingredient in your Tempeh Hash with Brussels Sprouts.
Tempeh Hash with Brussels Sprouts Variations
Get ready to elevate your dish with these delicious twists that bring new flavors and excitement to your table!
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Sweet Potato Swap: Replace Yukon gold potatoes with sweet potatoes for a naturally sweet touch that pairs perfectly with the savory tempeh.
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Kale Substitute: Use shredded kale instead of Brussels sprouts for a vibrant green addition that’s packed with nutrients and offers a different texture.
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Chickpea Option: Swap tempeh for crumbled chickpeas to provide a delightful protein source and a distinct flair to your hash.
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Smoky Touch: Incorporate liquid smoke into the sauce for an extra smoky flavor, taking the umami experience to even greater heights.
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Italian Twist: Sprinkle in Italian seasoning in place of oregano for a fragrant touch that brings a cozy, Mediterranean vibe to your dish.
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Heat it Up: Add sliced jalapeños or a dash of your favorite hot sauce for a spicy kick that will awaken your taste buds and add heat.
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Herb Boost: Instead of dried spices, try fresh herbs like thyme or rosemary; just a handful can make all the difference in freshness and flavor.
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Nutty Flavor: Add a tablespoon of tahini into the sauce for a creamy texture and nutty flavor that blends beautifully with all the other ingredients.
What to Serve with Tempeh Hash with Brussels Sprouts?
When crafting the perfect meal, it’s all about creating delightful combinations that tantalize the taste buds.
- Fresh Fruit Salad: A medley of seasonal fruits adds bright and zesty notes, balancing the richness of the hash.
- Toasted Sourdough Bread: Crispy, golden bread provides a hearty crunch, making each bite of the tempeh hash even more satisfying.
- Avocado Slices: Creamy and buttery, avocado complements the dish while adding a healthy dose of fats and vibrant color.
- Herbed Quinoa: Fluffy quinoa infused with fresh herbs creates a wholesome foundation that enhances the protein content of your plate.
- Greens Salad: A simple salad with mixed greens and a light vinaigrette brings freshness and a peppery bite that contrasts nicely with the rich hash.
- Sweet Potato Wedges: Roasted sweet potatoes add an extra layer of sweetness, harmonizing beautifully with the savory elements of the dish.
- Hot Sauce: A drizzle of your favorite hot sauce ignites the flavors, providing a spicy kick that transforms each forkful into a culinary adventure.
- Chai Latte: A warm chai latte offers comforting spices that complement the umami flavors, making it an excellent beverage choice any time of day.
- Dessert Option: Finish off the meal with a slice of vegan chocolate cake for a decadent, indulgent touch without straying from your health goals.
Tempeh Hash with Brussels Sprouts Recipe FAQs
What type of potatoes are best for this hash?
Absolutely! Yukon Gold potatoes are ideal for this recipe due to their crispy texture when sautéed. They hold up well and enhance the overall taste of the dish. If you’re looking for a sweeter profile, sweet potatoes make a delicious substitute!
How long can I store leftovers, and how should I keep them?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to reheat them in a skillet over medium heat. This way, you can retain the delightful texture of the potatoes and vegetables, making every bite just as good as the first!
Can I freeze Tempeh Hash with Brussels Sprouts?
Yes, indeed! To freeze, portion out the hash in freezer-safe containers and label them. It can be stored for up to 2 months. When you’re ready to enjoy, allow it to thaw overnight in the fridge before reheating. For optimal texture, reheat in a skillet with a splash of olive oil, gently stirring until warmed through.
What if my potatoes aren’t cooking evenly?
The key is to chop your potatoes uniformly; this ensures even cooking. If you notice some pieces are browning too quickly while others aren’t tender, try lowering the heat and covering the pan for a few minutes. Ensure you stir occasionally for the best results!
Are there any dietary considerations I should be aware of with this recipe?
Definitely! This Tempeh Hash with Brussels Sprouts is vegan and gluten-free (especially when using tamari). For those with soy allergies, you can replace tempeh with chickpeas or other legumes. Always check the condiment labels for potential gluten content if you choose soy sauce instead of tamari.
Can I make this dish ahead of time?
Very! You can prepare the components—like sautéing the tempeh and cooking the potatoes—separately and store them in the refrigerator. This keeps everything fresh and allows you to toss it together just before serving. Enjoy the warm flavors without requiring extensive cooking time!
Delicious Tempeh Hash with Brussels Sprouts You’ll Love
Ingredients
Equipment
Method
- In a large skillet over medium heat, warm 2 tablespoons of olive oil.
- Add crumbled tempeh to the hot oil and sauté for about 5-7 minutes until golden brown.
- In a small bowl, combine 2 tablespoons of tamari, 1 tablespoon of maple syrup, 1 tablespoon of Dijon mustard, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and a pinch of cayenne pepper. Whisk together.
- Pour the sauce over the tempeh, mixing well to coat.
- Add 2 diced Yukon Gold potatoes, seasoning with salt and pepper. Cook for about 10-15 minutes, stirring occasionally.
- In the same skillet, add 1 diced shallot and sauté for about 3 minutes, then add 2 cups of shredded Brussels sprouts, cooking for an additional 5 minutes.
- Return the crispy potatoes and coated tempeh to the skillet. Mix everything well, heating through before serving.