Tempeh Breakfast Hash

[dinkfeet]

So I made this for a Sunday Brunch with 30 people - and it was the number one favorite dish of everyone, I had multiple requests for the recipe!

Changes I made: I've never cooked with Tempeh before, and heard it can taste funny, so I bought Soyboy 5-Grain and steamed for 10 min. before adding to the mix. I also used Mrs. Dash instead of s&p.

Thanks Wicked! (Sorry, no photo, my camera is film).

[JustFred]

I've tried to cook tempeh in various ways over the years and never liked the flavour. This is the first recipe I've tried that makes tempeh taste great! Very nice savoury dish. Easy to make too.

[VeganSapien]

This was a great dish!  I used wild rice tempeh, sunflower seeds and extra kale.  The flavor is perfect.  I cooked it about 50 minutes to make it nice and brown on top. 

This is listed under breakfast recipes, but I could definitely see serving this as a dinner casserole.  Excellent!

[dinkfeet]

I made this again with great success for a church brunch potluck. The key is to cook it on a baking sheet like the author suggests. I tried one batch in a casserole dish and it was lame without the crunch.

Alterations: I didn't have pumpkin seeds this time, so I used sunflower seeds. Made it taste grainy-er.

[queen bee]

i love this recipe.  i have made it adding mushrooms, with sunflower seeds instead of pumpkin - it's always yummy.  and the prep isn't too difficult, which i really like.  the crispness is one of the best parts, as mentioned already.

i dreamed about this recipe last night, so i woke up and made it...it's that good.  dreamy!

[moonshinecaroline]

Question: how long do you cook it for to get it nice and crispy? 20-30 minutes like the recipe states or do you cook for longer? also, did you use frozen hash browns or fresh shredded potatoes?
i imagine that this would be super easy to prep with a food processor. it could shred the potatoes, chop the kale, onion and garlic, and crumble the tempeh.
i am soooo excited to try this recipe!

[queen bee]

Question: how long do you cook it for to get it nice and crispy? 20-30 minutes like the recipe states or do you cook for longer? also, did you use frozen hash browns or fresh shredded potatoes?
i imagine that this would be super easy to prep with a food processor. it could shred the potatoes, chop the kale, onion and garlic, and crumble the tempeh.
i am soooo excited to try this recipe!

hi ms.caroline!  i cook it for longer - about 45 min. or so.  it helps if everything is spread out in a thin layer and not cooked in a deep casserole dish, like dinkfeet was saying.  and i used frozen hashbrowns b/c i'm lazy.  it is a super easy prep and i just dump everything a big ole bowl, mix, and spread out on a baking sheet.  i hope you enjoy this recipe!

[queen bee]

forgot to mention one other thing:  i cover mine in hot sauce (cholula is my favorite) and think it's extra better like that.  but i love cholula.

[dinkfeet]

Question: how long do you cook it for to get it nice and crispy? 20-30 minutes like the recipe states or do you cook for longer? also, did you use frozen hash browns or fresh shredded potatoes?
i imagine that this would be super easy to prep with a food processor. it could shred the potatoes, chop the kale, onion and garlic, and crumble the tempeh.
i am soooo excited to try this recipe!

I cook for 30 min, but my oven runs about 30 degrees hotter than normal. I used frozen hashbrowns most times, and fresh shredded potatoes ones - with the potatoes it wasn't as good.

[jessie lee]

This recipe was awesome and easy.  I grated sweet potatoes instead of frozen hash browns, and this brought a slightly sweet taste to the dish.  I also used a lot of paprika, put mushrooms and chives in also and put in a bit more pumpkin seeds and nutritional yeast than called for.  O, I also used swiss chard instead of kale (my mom HATES kale).  thank you for the recipe, i will def make this again.