Valerie’s Potato and Tempeh Hash

Included In Cookbook:

Ingredients

3 pounds

Yukon Gold Potatoes

White Onion (large, chopped)

Yellow Bell Pepper (seeds and ribs removed, and chopped)

2 packages

Tempeh (8-ounce, cubed)

3 tablespoons

Flat Parsley (chopped)

3 tablespoons

Olive Oil

1 tablespoon

Smoked Paprika

1 teaspoon

Crushed Chili Flakes

3 tablespoons

Granulated Garlic

1 teaspoon

Liquid Smoke

Salt & Pepper (to taste)

Description

Chef Valerie made this easy and satisfying meal for lunch recently and it was just perfect for one of winter’s last remaining days. It would also be just the thing for a pot luck — both filling and something vegans and non-vegans alike would enjoy.

Summary

Yield	Servings

Instructions

Wash and boil potatoes whole with skins on. Boil until fork tender, then drain and cube.
While potatoes are boiling, heat 2 tablespoons of the olive oil in a large sauté or frying pan and sauté onions until caramelized (15-20 minutes).
Boil tempeh cubes for 10-15 minutes and drain.
Add potato cubes to caramelized onions along with the chopped pepper, paprika, chili pepper flakes, 2 tablespoons of the granulated garlic, liquid smoke, and salt and pepper to taste. Sauté for about 10 minutes, adding up to ½ cup water if potatoes seem too dry.
Heat remaining 2 tablespoons of the olive oil in a second frying pan and sauté cubed tempeh and remaining tablespoon of granulated garlic until brown and crispy, about 6-7 minutes. Turn cubes a few times to enable browning. Add the tempeh to the potatoes and cook together for another 5-10 minutes. Place in a bowl, sprinkle the top with parsley, and serve.