Potato Tempeh Crumbles
I find that breakfast is the hardest meal as a vegan. Breakfast food is generally dominated by eggs and dairy products. I have a few local restaurants or markets that I hit up when I need to eat breakfast on the go. They offer tofu scrambles, vegan pastries, oatmeal made with water and topped with fruit and nuts and coffee drinks that can be made with non-dairy milk. But generally, breakfast out is a vegan wasteland.
And so it’s always fun to come up with easy vegan dishes for the most important meal of the day.
This one is hearty, healthy and tastes like fall. It’s a simple roasting of golden potatoes, sweet potatoes, tempeh and garlic, sweetened with a touch of maple syrup and topped with green onions.
All you need is:
- 1 large potato (I used russet)
- 1 large sweet potato
- one 8-oz package of tempeh
- olive oil
- 3 tbsp maple syrup
- 2 cloves garlic, sliced
- 1/4 yellow or white onion, diced
- 2 green onions, sliced
- salt and pepper to taste
Skin and boil both potatoes until just tender. Do not over-boil. Allow them to cool and then dice them into small chunks. Set aside.
In a large pan, heat some olive oil and then crumble the tempeh and saute it with the garlic and onion. Add the maple syrup and cook over medium heat until tender and slightly caramelized. Add in the potatoes and toss together. Pour into an oven-safe serving dish, top with the green onions and then place it into the oven on its high broil setting for 10 minutes or until the top layer gets a crispy edge. Season with salt and pepper and serve.