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Plantain Tempeh Breakfast Hash

Plantain Tempeh Breakfast Hash

A satiating and delicious Plantain Tempeh Breakfast Hash!
Course Breakfast, Entree, Side
Cuisine Gluten-free, high-protein, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Jackie of Vegan Yack Attack


  • 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 jalapeƱos; 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.


These are hefty portions, you could easily get 6 small servings from this recipe.