A hearty skillet tempeh hash is a fantastic savory weekend breakfast or brunch. This one makes great use of tempeh, transforming it easily into vegan chorizo-style crumbles embellished with walnuts.
Plenty of potatoes, onions, zucchini, and a handful of leafy greens round out this easy dish. And though packaged plant-based chorizo isn’t tempeh-based, I offer that as a shortcut if you’d like to make an easy dish even easier.
This is great served with fresh fruit, mashed or sliced avocado, and whole grain bread. There’s no reason you can’t make this as a dinner dish as well.
Turn leftovers into burritos: A fantastic way to use leftovers is to make them into burritos. Simply dollop about a cup or so of this mixture (well heated) onto the center of a burrito-size flour tortilla, sprinkle with vegan cheese shreds if you’d like, and add a drizzle of extra hot sauce or salsa if you’d like. Fold two ends over the mixture, then roll up snugly.
You might also enjoy these skillets:
Explore lots more delicious vegan brunch recipes on this site.
- 4 to 5 medium-large golden or red-skinned potatoes (or swap in 1 large sweet potato for 2 of the potatoes)
Chorizo-syle tempeh (or see shortcut in Notes)
- 1/2 cup walnut pieces
- 8-ounce block tempeh, broken into a few chunks
- 1 tablespoon olive oil
- 3/4 cup bottled smoky barbecue sauce
- 1 tablespoon onion granules
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons smoked paprika or barbecue seasoning, or to taste
- 2 teaspoons hot sauce (sriracha or other), more or less to taste
- 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 1 medium zucchini, diced to match potato
- 2 or 3 kale or collard green leaves, stemmed and cut into short, narrow ribbons
- 1 teaspoon sweet or smoked paprika, or more, to taste
- Salt and freshly ground pepper to taste
- 1/4 cup chopped parsley or cilantro, or more, as desired
- Scrub the potatoes and microwave them, starting at 1 minute per potato, until about half done. You should be able to pierce through them, but with a lot of resistance. If you’re using both regular and sweet potatoes, microwave them separately to make sure one or the other doesn’t get overcooked. When the potatoes are cool enough to handle, cut them into 1/2-inch dice. If using sweet potato, you may prefer peeling them first.
- For the tempeh: Pulverize the walnuts in a food processor until very finely ground, almost powdered. Add the tempeh and pulse on and off until it’s ground into crumbles; don’t overdo it, you don’t want it to become a puree.
- Heat the oil in a medium skillet. Add the tempeh mixture and sauté over medium heat until turning golden, stirring occasionally.
- Add the remaining ingredients except the hot sauce. Continue to cook until the mixture begins to brown lightly, turning it over and over almost continuously.
- Remove from the heat and season with hot sauce to your liking as well as more smoked paprika if you'd like. Chorizo is supposed to be spicy and smoky, but both flavors should be added to your comfort level. Remove to a bowl and cover. Wipe out the pan.
- For the rest: Heat the half of the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the diced potatoes and continue to sauté, stirring often, until they’re lightly browned and the onion is golden brown.
- Add the zucchini and greens sauté for 2 to 3 minutes longer, or just until tender-crisp.
- Add the tempeh mixture to the skillet, stirring it in gently. Cook for 2 to 3 minutes longer, just until everything is piping hot.
- Season with paprika, salt, and pepper. Stir in most of the parsley, reserving some for topping. Serve at once.
If you'd like, you can use packaged plant-based chorizo in place of the chorizo-style tempeh. It will no longer be a tempeh hash, but it will be a good vegan hash nonetheless! Heat it up separately according to package directions, then add it in step 8, as you would the tempeh mixture.
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