This is a delicious and easy recipe recipe, great for using a variety of winter produce. Chopped and roasted cauliflower or broccoli make a great addition!
INGREDIENTS
• 3 medium potatoes, scrubbed and cut into 1- inch pieces
• 4 large carrots, peeled and cut into 1- inch pieces
• 1 large turnip, scrubbed and cut into 1-inch pieces
• 3/4 cup vegetable broth
• 1 tablespoon soy sauce
• 8 ounces tempeh
• 1 onion, dived
• 1/2 pound Brussels sprouts, shredded
• Salt and freshly ground black pepper, to taste
• 1 tbsp chopped fresh rosemary
• 1 tsp smoked paprika
• 1-2 tsp apple cider vinegar
PREPARATION
Preheat the oven to 425 F and line a rimmed baking sheet with parchment paper. In a large bowl, combine the potatoes, carrots, and turnip. Drizzle with 1 tbsp vegetable oil and toss until evenly coated. Spread the vegetables on the lined baking sheet and sprinkle with salt and pepper. Bake for 35 - 40 minutes, until crisp and browning at the edges.
Combine the broth and soy sauce in large skillet and bring to a simmer over medium-low heat. Add the tempeh and simmer for about 10 minutes, until the tempeh has absorbed all of the broth. Transfer the tempeh to a plate.
Heat 1 tbsp olive oil in the same skillet over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent. Add the Brussels sprouts and cook, stirring frequently, for 4 - 5 minutes, until they are tender. Add the tempeh, rosemary, paprika, and vinegar to taste.
Add the roasted vegetables and stir gently to combine. If the hash seems dry, stir in 1/4 to 1/2 cup more broth.
