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Friday, May 9, 2025

Farmers Market Tempeh Hash with Candy Potatoes & Zucchini


Farmers Market Tempeh Hash with Candy Potatoes & Zucchini (Simple Vegan Skillet Meal)

Filled with vibrant veggies and plant-based protein, this Farmers Market Tempeh Hash is a one-pan surprise that works any time of day. Made with earthy candy potatoes, tender zucchini, savory mushrooms, fragrant cilantro, and protein-rich tempeh, it’s the proper approach to flip recent farmers market finds right into a satisfying, flavorful meal. Whether or not you’re searching for a wholesome vegan breakfast or brunch, a fast weeknight dinner, or a flexible meal prep thought, this skillet hash delivers large on each vitamin and style—no fuss, simply actual meals.

This zesty, vegan skillet meal calls upon tempeh—the plant-protein celebrity made out of fermented soy and grains. Wealthy in vitamin, in addition to good style, I like to serve this dish with a slice of rustic entire grain bread, sliced avocados, and salsa to actually set it off. Or you can also make it into a fast, straightforward dinner with a bowl of lentil soup. Pack up the leftovers or make it for meal prep through the week, too.

Step-by-Step Information:

Chop candy potatoes, onions, zucchinis, mushrooms, and garlic. Crumble tempeh.
Sauté candy potatoes and onions in olive oil for five minutes; add water, zucchini, garlic, mushrooms and tempeh and sauté for two minutes. Add soy sauce, dietary yeast, smoked paprika and turmeric and sauté till tender and golden.
Garnish with chopped cilantro and revel in!


Print

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Description

This hearty vegan tempeh hash options recent farmers market veggies, together with candy potatoes, zucchini, mushrooms, cilantro and onions. A simple one-pan meal excellent for breakfast, brunch, or dinner.



  1. Warmth olive oil in a big skillet.
  2. Add candy potatoes and onions, and sauté for five minutes.
  3. Add 2 tablespoons water and proceed to sauté for five minutes.
  4. Add zucchini, garlic, mushrooms and crumbled tempeh. Sauté for two minutes.
  5. Add soy sauce, dietary yeast, smoked paprika, turmeric, cumin and black pepper. Mix nicely. Sauté for about 4 minutes, till greens are tender. Might add extra water, 1 tablespoon at a time, to keep away from sticking, if crucial.
  6. Garnish with cilantro.
  7. Sprinkle with chopped parsley.
  8. Makes 8 (1 1/2 cups every) servings. Might serve with sliced avocado, toast, and salsa on the facet, if desired.

  • Prep Time: 12 minutes
  • Prepare dinner Time: 16 minutes
  • Class: Breakfast
  • Delicacies: American

Vitamin

  • Serving Measurement: 1 ½ cups every
  • Energy: 268
  • Sugar: 4 g
  • Sodium: 327 mg
  • Fats: 13 g
  • Saturated Fats: 2 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 16 g

Prime 10 Plant-Based mostly Breakfast Recipes

For different straightforward, scrumptious vegan breakfast concepts, strive a few of my favorites.

Wholesome Path Combine Home made Oatmeal
Simple Vegan Tofu Scramble Wrap with Greens and Dill
Coconut Cherry Chocolate Vegan Waffles
Vegetarian English Breakfast: Baked Tomatoes, Beans, English Muffins
Apple Cinnamon Oatmeal with Pistachios
Metal Minimize Oats with Cranberry and Pears
Mandarin Pomegranate Smoothie
Smoky Tempeh Vegan Bacon
Rustic Vegan Corn Potato Sausage Skillet
Strawberry Banana Chia Smoothie Bowl

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