Smoky Maple Tempeh Hash with Brussels Sprouts
Smoky Maple Tempeh Hash with Brussels Sprouts- crumbled tempeh in a smoky maple dijon sauce, fresh shredded brussels sprouts and crispy yukon gold potatoes make for one incredibly delicious hash! (vegan + gluten-free)
Next month will make it one year that I’ve been writing for Oh My Veggies. Man it’s crazy how fast time flies!
I don’t share every recipe that I create for them on my own site because sometimes it seems a little redundant. But there are certain dishes that I just can’t pass up having in my archives. This hash is definitely one of them!
I used to hate brussels sprouts as a kid but as soon as I tried them fresh, my whole perspective changed. Now I usually cook them on the stovetop with a touch of olive oil, brown sugar and walnuts. So simple yet so good.
This hash takes them to a whole new level, pairing them with crumbled tempeh marinated in a smoky maple dijon sauce and crispy Yukon gold potatoes. It’s satisfying enough to have for dinner, make for lunches during the week or just as a lazy weekend breakfast.
No matter what time of day you eat it, it’s one that’s sure to be on repeat!
Smoky Maple Tempeh Hash with Brussels Sprouts
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:
- 1 tablespoon extra-virgin olive oil
- 8 ounces tempeh, crumbled
- 2 tablespoons tamari
- 1 tablespoon dijon mustard
- 2 teaspoons pure maple syrup
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Pinch of cayenne (optional)
- 3 cups (1-inch) diced yukon potatoes
- 1 cup diced shallot (about 2 shallots)
- 2 cups shredded brussels sprouts
Directions:
In a large skillet, warm the olive oil over medium heat. Add the tempeh and cook for 5-7 minutes, until golden brown.
Meanwhile, in a small bowl, whisk together the tamari, maple syrup, mustard, oregano, garlic powder smoked paprika, and cayenne. When the tempeh is done, add it to the bowl and stir until it’s evenly coated. Set aside.
Add the diced potatoes to the skillet with a pinch of salt and pepper. Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden brown and tender. Transfer to a plate and set aside.
In the same skillet, add the shallot with a pinch of salt and cook for 3 minutes, until translucent. Then add the brussels sprouts and continue to cook for 5 more minutes. Add the potatoes and the tempeh back to the skillet and stir everything together. Cook until heated through, serve warm and enjoy!
Recipe originally created for Oh My Veggies!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Yum! I’ve been convincing myself over the years to try brussels sprouts more and there are so many good ways to prepare them that I didn’t know about!
I love tofu and seitan, but I’ve never had tempeh! I am loving the deep flavors you brought to this hash, especially when paired with the brussels sprouts :) Pinning!
Congrats on your 1 year anniversary with OMV! That’s awesome, and I’m glad you shared this hash here. This is gorgeous and I love all of the goodness and flavors you’ve packed in here!
Happy almost-1 year anniversary! I’m pretty pyched you decided to share this recipe, because ohhhhh momma it looks amazing!! Loving the sweet maple flavor with the savory brussels sprouts and tempeh. This breakfast is so fall, I can barely stand it!
Oh this sounds so delicious! Super healthy and full of yummy ingredients :D
This hash looks like comfort food in a skillet! I love the fall colors and flavors going on here! I’ve been trying to eat heartier breakfasts so I’m not hungry an hour late and this hash would be perfect. I could also see myself eating it for lunch and dinner!
It really makes a great lunch or dinner! Thanks Izzy!
This turned out amazing! Thumbs up!
Awesome! Thanks for the review!
This dish is BY FAR my favorite recipe to make for a weeknight dinner. It has been a staple at my house for a few years now. We’re not officially vegetarians, but we love eating meatless meals. We’ve recommended it to so many friends, took it to family Christmas dinner for a meatless option, and just recently ate it while hosting more family. It’s always a crowd pleaser! Thanks for sharing such a yummy recipe that we will enjoy for years ahead!
What a wonderful review to read! Thank you so much, Julia!
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