Vegan Breakfast Tempeh Potato Hash
A filling vegetarian and vegan breakfast skillet combines tempeh and potatoes, providing healthy carbohydrates and ample soy protein.
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Instructions
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Start boiling water to cover the potatoes in a large pot.
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Cook potatoes for 10-15 minutes until tender, then drain.
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Heat olive oil in a large skillet, then sauté onions and cooked potatoes until onions are translucent.
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Stir in tempeh for 2-3 minutes.
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Add soy sauce and garlic powder, cooking for 2-3 minutes while tossing to coat the tempeh and potatoes until the sauce is absorbed.
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Season with salt and pepper, then serve immediately.
Nutritional Info (per serving)
Calories:
253 kcal
Carbohydrate:
30 g
Cholesterol:
0 mg
Fiber:
3 g
Protein:
11 g
Saturated Fat:
2 g
Sodium:
554 mg
Sugar:
2 g
Fat:
11 g
Unsaturated Fat:
0 g