Fall Vegetable Hash
with Herbed Tempeh and Maple Tahini Dressing
- 5 oz Brussels sprouts
- 5 oz parsnips
- 4 oz red kale
- 1 tbsp tahini
- 2 tsp maple syrup
- 1 tbsp white balsamic vinegar
- 1 package tempeh
- 2 tsp French mustard & herb blend
- ⅓ cup fregola
- Fresh parsley
- 2 tbsp pumpkin seeds
- ¼ cup dried cherries
- 2 tsp hemp seeds
- 1 tbsp vegetable oil*
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- Large nonstick skillet
- Small saucepan
Rinse and dry the produce. Place a small saucepan of salted water on to boil for the fregola. Trim and halve the Brussels sprouts. Peel the parsnips and thinly slice into rounds. Destem the red kale and roughly chop.
In a small bowl, combine the tahini, maple syrup, white balsamic vinegar, and 1 tbsp warm water. Add a pinch of salt and whisk dressing to combine.
Cut the tempeh into thin triangles. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Place the French mustard & herb blend on a plate and coat tempeh. Sprinkle with salt and pepper and place into the hot oil. Cook tempeh until browned and crisp, about 3 to 4 minutes per side. Transfer back to the seasoning plate and cover to keep warm.
Once the saucepan of water is boiling, add the fregola and cook until the pearls are tender, about 8 to 12 minutes. Drain the fregola and return to the saucepan. Stir in 1 tsp olive oil and season with salt and pepper.
Return the large nonstick skillet to medium-high heat with 1 tbsp olive oil. Add the Brussels sprouts and parsnips and cook until browned in places and tender, about 4 to 6 minutes. Add an additional 2 tsp olive oil and the chopped red kale. Cook until kale is just wilted and season everything with salt and pepper.
Chop the parsley leaves. Roughly chop the dried cherries. Add the fregola and pumpkin seeds to the vegetables, toss, then top with herbed tempeh. Sprinkle entire skillet with chopped parsley, chopped cherries, and hemp seeds, and drizzle with maple tahini dressing. Serve fall vegetable hash family style. Dig in!