Let's Make #6! - Vegan Tempeh Hash w/ Tri Color Carrots @supervegans_official

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories and can be more affordable than tempeh.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried parmesan

Brewer's yeast offers a similar flavor profile at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper while still providing a neutral flavor.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas can mimic the creamy texture at a lower cost.

Preheat the oven to bake the tricolor carrots.

In a bowl, mix 1 tablespoon of olive oil, onion salt, and Himalayan pink salt with the tricolor carrots.

Spread the carrots on a baking sheet and bake for 30 minutes.

Chop tempeh into small chunks to prepare for boiling.

Boil the chopped tempeh in no chicken broth for 10-12 minutes to soften and remove bitterness.

Drain the boiled tempeh and let it sit.

Chop potatoes into small pieces for the hash.

Chop bell peppers and onions for the hash.

Prepare a marinade for the tempeh using 2 tablespoons of olive oil, 2 tablespoons of soy sauce, 2 tablespoons of maple syrup, chili powder, smoked paprika, and ground cumin; mix well.

Combine the marinade with the boiled tempeh and let it sit to absorb the flavors.

In a separate pan, sauté the chopped onions and bell peppers until softened.

Add the chopped potatoes to the sautéed vegetables and season with Himalayan pink salt and black pepper.

After marinating, sauté the tempeh in a pan until crispy.

Serve the tempeh separately from the potato hash and tricolor carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens