2 cups 1/2-inch pieces red-skinned potatoes
1 1/2 cups 1/2-inch pieces peeled sweet potatoes or yams
1 cup 1/2-inch pieces peeled beets (about 2 small)
eight 1/8 inch slices of tempeh (approx 2/3 of a package)
1/2 cup chopped red onion
1/4 cup unsweetened soy milk
salt and pepper to taste
Mix maple syrup, Dijon mustard, and soy sauce to taste (I've never measured this before, sorry!) to create about 3/4 of a cup of marinade for the tempeh. Pour half of the mixture into a shallow dish and place tempeh slices in dish. Pour remainder of mixture into dish and set aside to marinate. If you are short on time prepackaged tempeh bacon or vegan bacon will work fine, but this has a more unique flavor.
Place a steamer rack in a large pot. Fill the pot with enough water to come just to the bottom of the rack. Place all potatoes pieces on steamer rack. Bring water to boil over high heat. Cover pot. Steam potatoes until tender, about 13 minutes. Transfer to bowl. Place beets on steamer rack; steam until tender, about 10 minutes. Transfer to bowl with potatoes.
Cook tempeh mixture (including about half of the marinade) in a heavy skillet until browned on both sides. The soy sauce will slightly caramelize, so watch for sticking. remove from skillet and chop into bit-sized pieces.
Add tempeh, onion, unsweetened soy milk, salt and pepper to vegetables in bowl. Heat oil in skillet over medium-high heat. stir in hash mixture. flatten with spatula to compact. Cook hash until brown on bottom, about 4 minutes. continue cooking until heated through, stirring up bottom crust occasionally, about 10 minutes. divide hash among 4 plates and serve.
This is great served with dilled tofu vegan sour cream and tofu scramble.