Tempeh, Sweet Potato, and Kale Hash

Easter is just around the corner! Make this for your Easter potluck, brunch, whatever your family does when getting together. This hash is high protein, can be made gluten free or oil free. Happy cooking!

{Vegan, High Protein, Low Fat, Oil Free*, Gluten Free*}

You will need:

• Large pan

• Cutting board

• Knife

• Spatula

• Measuring spoons

• Sheet Pan

• Parchment Paper

"Good days start with a breakfast." - Anonymous

Ingredients: Serves 2-4

• 1 Sweet Potato, large (~200 grams)

• Spray Oil (or olive oil)

• 1 packet of Tempeh*

• 1/2 Yellow Onion, medium

• 6 Baby Bell Peppers or regular (100 grams)

• 8 oz Kale (half a 16 oz bag)

• 1/4 up Basil, fresh

• 1 tbsp Maple Syrup

• 3 tbsp Soy Sauce*

Instructions

SWEET POTATO:

1. Preheat the oven to 380℉.

2. Line a baking sheet with parchment paper.

3. Chop your potato into 1/2 inch pieces.

4. Spread onto the baking sheet and spray with oil or lightly toss in olive oil. (Or no oil if you like).

5. Bake for 35 minutes.

IN FRYING PAN:

1. When the potatoes have about 15 minutes left to cook, heat up a large pan on the stove top over medium heat.

2. Begin dicing your tempeh into 1/2 inch cubes.

3. Next, finely dice half an onion and the baby bell peppers.

4. Add spray oil, olive oil, or 2 tbsp water to the frying pan.

5. Place the tempeh, onion, and bell peppers to the heated pan.

6. Sautee the tempeh and vegetables until soft or onion is translucent. Stir contents to prevent it from sticking to the pan.

7. After the pan contents are soft, add 1 tbsp of soy sauce to the tempeh and vegetables. Stir to combine.

8. Roughly chop of tear the kale into smaller pieces. Remove any tough pieces.

9. Add the kale to the frying pan and continue to cook the kale down until very wilted. Add more spray oil, olive oil, or water to wilt the kale.

10. When the potatoes are finished baking, add them to the frying pan. Stir until fully incorporated.

11. Add 2 more tbsp of soy sauce and the 1 tbsp of maple syrup. Stir until the hash is coasted.

12. Remove the pan from heat.

13. Finally, thinly slice the fresh basil leaves and add the basil to the hash in the frying pan. Stir to combine.

14. Divide the hash into 2-4 portions. Enjoy with hot sauce or salsa.

Notes:

Nutrition is based on using Trader Joe’s tempeh (Trader Joe's tempeh is NOT gluten free), 100 grams sweet potato, 100 grams kale, spray oil, 60 grams yellow onion, 50 grams bell pepper, 1.5 tbsp soy sauce, 1/2 tbsp maple syrup and fresh basil.

For gluten free:

Use tamari instead of soy sauce.

Use a different tempeh that is not Trader Joe's brand.

Nutrition: (1/2 Recipe)

Calories: 416 Carbohydrates: 61 Fat: 7 Protein: 31 Saturated Fat: 1 Natural Sugar: 15 Fiber: 15