Will THIS Be Your Next Breakfast? (Unusual Vegan Tempeh Recipe)

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu can be a lower-cost protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

hash browns

🥗Healthier: sweet potatoes

💰Cheaper: frozen potatoes

Frozen potatoes are convenient and budget-friendly.

bell peppers

🥗Healthier: asparagus

💰Cheaper: carrots

Carrots are a more economical vegetable option.

Preheat the oven to 200 degrees Celsius (approximately 400°F).

Cut the carrot, parsnip, and rutabaga into uniform pieces for even roasting.

Line the roasting pan with leek greens for added flavor.

Toss the cut vegetables in olive oil, salt, and black pepper before placing them in the roasting pan.

Roast the vegetables in the oven for about 30 minutes, checking for doneness based on the size of the cuts.

Wash the potatoes and shred them using a box grater, placing them in water immediately.

Stir the shredded potatoes in water to release starch, changing the water until it is clear (about 3 times).

Squeeze out excess water from the shredded potatoes using a kitchen towel to ensure they are dry.

Heat a large pan until just before the smoke point to prevent the potatoes from absorbing oil.

Add the shredded potatoes to the hot pan, ensuring they have enough space to caramelize without steaming.

Boil the tempeh in water for 10 minutes to remove bitterness and prepare it for marinating.

Remove the tempeh from the boiling water and dry it with a cloth.

Cut the tempeh into large squares or desired shapes.

In a bowl, combine the tempeh with olive oil and spices, and rub together to marinate evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens