When I first started classes at Rouxbe this was the very first thing that I made, it’s nostalgic and it brings me back & helps me realize how far I have come in just one year. What is really neat about this is it’s so quick to make and it can be a nice filling food for a breakfast meal.
- block tempeh (approx. 350 grs/12 oz)
- 3 cups vegetable stock
- 2 tbsp olive oil (omit if oil free)
- 1 1/2 cups potatoes, peeled and small diced
- 1/2 cup red onion, diced
- 3 to 4 garlic cloves, minced
- 1/2 cup bell peppers cubed
- 1 tsp Chili Powder or paprika*
- 2 tbsp tamari
- 1/2 tsp sea salt
- freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- To prepare the tempeh, in a sauce pan, add the tempeh and vegetable stock to cover. Simmer for approximately 10 to 15 minutes. Remove the tempeh, let cool, dice and set aside.
- To prepare the hash, bring a fry pan to medium–high heat and add 1 1/2 tbsp of the oil. Add the potatoes and cook for 10 to 15 minutes, tossing frequently until slightly browned. *Note: If your pan is not big enough, you may want to take the potatoes out and then just add them back at the end.
- Next, add the onions and the diced tempeh, along with the remaining oil.
- Cook for another 3 minutes. Add the bell peppers, garlic, chili powder, tamari, sea salt and pepper and cook an additional 3 minutes.
- Note: The amount of chili powder, is based on a Chili Powder Recipe. If using chili powder, you may want to use more or less, depending on how spicy the chili powder is.
- Remove from heat, add in the chopped parsley and serve. Enjoy.