Tempeh hash browns
2 tablespoons olive oil
2 medium red potatoes, peeled and sliced in thin wedges
1/4 cup tempeh (I use organic three grain), grated
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 tablespoon basil leaves
2 tablespoons ketchup
1. Drizzle olive oil in a skillet, heat on medium, and add potatoes.
2. After potatoes look like they are starting to brown, add the tempeh, salt, garlic powder and basil leaves, and mix.
3. Take off the burner when potatoes are crispy and the tempeh is fried. Add some ketchup as a perfect accent.
Source of recipe: I had just tried tempeh and I thought it would go great with fried potatoes. This recipe is great with vegan pancakes and is full of nutritional value such as protein, calcium and iron.