I super-love breakfast foods! Whether it be savory, sweet, or somewhere in between, I just can’t get enough of them. If you bring a potato hash into the equation, my happiness levels may just go off of the charts. But, it doesn’t hurt to try something new now and then. That’s where this Plantain Tempeh Breakfast Hash comes in. Plantains are like a starchy fruit cousin of a potato, with some tropical flair, so this can only equal awesome.
Mixed with the browned plantains are bell peppers, onions, seasoned tempeh and black beans, atop a bed of wilted kale. This hash is filled with all kinds of nutrients in terms of protein, fiber, iron, Vitamin C and more! It really is a great way to start off your morning, because it’s filling and energizing, not to mention delicious.
If you need a more portable breakfast, wrap this hash up in a huge tortilla, toast two sides of it on a skillet, wrap it in foil and when the time comes, chow down! Make sure to have a side of salsa handy, as it’s the perfect pairing.
In other news, I received the proof of my cookbook to edit today and you guys, this thing looks awesome! I cannot wait for you to get your hands on Vegan Bowl Attack!, it is certainly coming to life in the best way and I couldn’t be more excited. My lil’ cookbook baby!
Back to the recipe! If you want to add some healthy fats to your hash, I highly recommend topping it with cubed avocado or a simple guacamole before serving. Creamy with crispy equals magic, and you really can’t go wrong with avocado. Ever.
Plantain Tempeh Breakfast Hash
- 8 ounce package tempeh
- 1 cup vegetable broth
- 1 tablespoon liquid aminos
- 1 tablespoon coconut oil
- 2 cups chopped green plantains
- 3/4 cup diced yellow onion
- 1 clove garlic minced
- 1 1/2 cups diced mixed bell peppers I used a mix of yellow, green and red
- 1 tablespoon diced jalapeno optional
- 15 ounce can cooked black beans rinsed and drained
- 1 teaspoon chili powder
- Pinch of cayenne pepper
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt or to taste
- 6 cups chopped kale
- Salsa for topping
- In a small pan, over medium heat, place the tempeh, vegetable broth and soy sauce; bring to a boil covered with lid. Reduce heat to medium-low and simmer for 15 minutes.
- In a large saute pan, warm coconut oil over medium heat. Once hot, add plantains to pan and saute until brown on most sides, then add onions, garlic, bell peppers and jalapeños; saute until onions become translucent.
- When the tempeh is cooked, drain vegetable broth/liquid aminos and reserve it. Cube tempeh, add it and black beans to the plantain hash, along with chili powder, cayenne pepper and 2 to 3 tablespoons of leftover vegetable broth.
- Stir hash and cover with lid, cook over medium-low heat for five minutes, season with cilantro, salt and lime juice.
- While the hash is cooking, warm a pan over medium heat and cook kale in it until the kale has softened and is bright green. Divide kale between four bowls or plates, top with plantain hash and serve with salsa and optional avocado on the side.
Now, for the next blog post, I’m thinking a miniature sweets recipe. Are you with me?! 😉