Smoky Maple Tempeh Hash with Brussels Sprouts

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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)

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!

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)

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- 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)

Smoky Maple Tempeh Hash with Brussels Sprouts

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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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! 

by Sarah on October 26, 2016  //  Breakfast, Dinner, Fall, Recipes, Recipes by Season
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