Farmers Market Tempeh Hash with Sweet Potatoes & Zucchini (Easy Vegan Skillet Meal)
Packed with vibrant veggies and plant-based protein, this Farmers Market Tempeh Hash is a one-pan marvel that works any time of day. Made with earthy candy potatoes, tender zucchini, savory mushrooms, fragrant cilantro, and protein-rich tempeh, it’s the right method to flip contemporary farmers market finds right into a satisfying, flavorful meal. Whether you’re in search of a healthy 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. Rich in vitamin, in addition to good style, I like to serve this dish with a slice of rustic complete grain bread, sliced avocados, and salsa to actually set it off. Or you can also make it into a fast, simple dinner with a bowl of lentil soup. Pack up the leftovers or make it for meal prep throughout the week, too.
Step-by-Step Guide:
Description
This hearty vegan tempeh hash options contemporary farmers market veggies, together with candy potatoes, zucchini, mushrooms, cilantro and onions. An simple one-pan meal good for breakfast, brunch, or dinner.
- Heat olive oil in a big skillet.
- Add candy potatoes and onions, and sauté for five minutes.
- Add 2 tablespoons water and proceed to sauté for five minutes.
- Add zucchini, garlic, mushrooms and crumbled tempeh. Sauté for two minutes.
- Add soy sauce, dietary yeast, smoked paprika, turmeric, cumin and black pepper. Combine properly. Sauté for about 4 minutes, till greens are tender. May add extra water, 1 tablespoon at a time, to keep away from sticking, if mandatory.
- Garnish with cilantro.
- Sprinkle with chopped parsley.
- Makes 8 (1 1/2 cups every) servings. May serve with sliced avocado, toast, and salsa on the aspect, if desired.
- Prep Time: 12 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups every
- Calories: 268
- Sugar: 4 g
- Sodium: 327 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 16 g
Top 10 Plant-Based Breakfast Recipes
For different simple, scrumptious vegan breakfast concepts, strive a few of my favorites.
Healthy Trail Mix Homemade Oatmeal
Easy Vegan Tofu Scramble Wrap with Vegetables and Dill
Coconut Cherry Chocolate Vegan Waffles
Vegetarian English Breakfast: Baked Tomatoes, Beans, English Muffins
Apple Cinnamon Oatmeal with Pistachios
Steel Cut Oats with Cranberry and Pears
Mandarin Pomegranate Smoothie
Smoky Tempeh Vegan Bacon
Rustic Vegan Corn Potato Sausage Skillet
Strawberry Banana Chia Smoothie Bowl
As an Amazon Influencer, I earn from qualifying purchases. For extra details about affiliate hyperlinks, click on right here.