Sweet Potato Tempeh Hash

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Here's a way to satisfy both the vegans and the hungry, sleepy, looking-for-something-healthy visitors at your table the day after Thanksgiving. 

This is not our mothers' hash.

To begin, it’s vegan, which means you won’t find any sausage or bacon in here. What you will find is cubed and seared tempeh, seasoned to perfection and offering plenty of heartiness. You’ll also find sweet potatoes and kale, which are delightful on their own and heavenly together, though they’re hardly traditional hash ingredients. Finally, you’ll be treated to a couple of unconventional spices (turmeric, tamari, and smoked paprika) that take a simple skillet meal to new heights. 

The best thing about this hash is that you can modify it to fit your leftover landscape on the day after Thanksgiving. The recipe calls for baked sweet potatoes, but if you have sweet potatoes leftover from your big meal, you can use them instead (about 2 to 3 cups -- even if they’re mashed, you can still stir-fry them into the other ingredients). And if you don’t happen to have kale on hand, you can use leftover collard greens, green beans, roasted brussels sprouts, or any other leftover vegetables that suit your fancy. Leftover cranberry sauce would actually make a great topper.

So get creative. This is your chance to turn familiar leftovers into a savory, satisfying post-holiday breakfast.

Tempeh and Sweet Potato Hash

Serves 4

2 medium or large sweet potatoes
2 tablespoons olive oil
1 cup onion, diced
One 8-ounce package of tempeh, cut into cubes (about 3/4 or 1 inch thick)
1 tablespoon tamari
1 teaspoon turmeric
1 teaspoon smoked paprika (or to taste)
2 teaspoons Dijon mustard
1/4 cup vegetable broth, or as needed
2 cups kale, Swiss chard, or collard greens, chopped and tightly packed
1 pinch red pepper flakes

See the full recipe (and save and print it) here.

Photos by James Ransom