Sweet potato, russet potato, and tempeh hash from Vegetable Kingdom: The Abundant World of Vegan Recipes (page 183) by Bryant Terry

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Notes about this recipe

  • Nancith on April 15, 2024

    This was quite scrumptious and relatively simple to put together. I did steam the tempeh as recommended mostly because it was frozen(!), but this didn't seem overly involved to me. It actually seemed to help reduce the sometimes-overpowering tempeh flavor. Since there wasn't enough time to marinate the tempeh, I simply poured the marinade over it after frying & it soaked up the flavor really nicely. The marinade probably would have been tasty on the potatoes as well. I don't use my cast iron skillet too often but it does work great for this recipe, crisping up the tempeh & the potato-onion mixture very well.

  • jsguaium on June 26, 2022

    I wasn't wowed by this dish, but I actually found the method for treating tempeh really useful and best way to to get the best flavor and texture for a number of recipes, beyond the book. Although multi-step, it isn't difficult and much of the time (like marinating) is hands off.

  • lacey.kloster on December 28, 2021

    I thought the tempeh was a little too salty with the recipe as written. I reserved the marinade and the next time I used it I diluted it with about 1/2 cup water and a few tbsp of rice vinegar and it was much better, so I'll just use less tamari the next time I make it. Delicious flavor overall!

  • chezmaryb on March 03, 2021

    I love Bryant Terry's books, but one of his downfalls as a recipe writer is he sometimes employs excessively complicated techniques that don't add to the final product. This was the case with his tempeh cooking method, which required steaming, marinating and then shallow frying. I couldn't detect a difference in texture from Tempe that would have just been marinated only. The flavors in this were nice though.

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