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Tempeh Breakfast Hash

What you need: 

16 ounces tempeh, crumbled
1/2 cup onion, chopped
3 garlic cloves, roughly chopped
1/2 cup kale, chopped or shredded
2 cups potato, shredded (I use frozen hash browns)
1/4 cup raw pumpkin seeds, chopped
1/4 cup nutritional yeast
2 tablespoons roasted sesame seed oil
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
salt and pepper, to taste
paprika, to taste

What you do: 

1. Preheat oven to 350 degrees F. Combine all ingredients except paprika into a bowl and stir until everything is well coated in oil. You can add water or more oil as needed.
3. Lay out on cookie sheet or shallow, wide dish (for crispiness). If the dish is too deep, the top will brown and the rest will simply cook.
2. Dust with paprika and bake for about 20-30 minutes, or until browned.

Preparation Time: 
15 minutes
Cooking Time: 


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 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's that good.  dreamy!


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.


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!


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.


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).



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