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Fall Vegetable Hash with Herbed Tempeh and Maple Tahini Dressing

Fall Vegetable Hash

with Herbed Tempeh and Maple Tahini Dressing

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This hash combines all of our favorite fall veggies. Red kale, also known as Russian kale, is a great source of iron, potassium, and protein. Matched with a savory French mustard and herb blend, pumpkins seeds, and fennel, this meal is nutrient-dense and delicious.

American Dinner Hearty Vegetables Root Vegetables Leafy Greens Tempeh Gluten-Free High-Protein Nut-Free Fall Recipes Winter Recipes Comfort Foods
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SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
820
FAT
39g
CARBOHYDRATES
85g
PROTEIN
37g

MAIN INGREDIENTS

  1. 5 oz Brussels sprouts
  2. 5 oz parsnips
  3. 4 oz red kale
  4. 1 tbsp tahini
  5. 2 tsp maple syrup
  6. 1 tbsp white balsamic vinegar
  7. 1 package tempeh
  8. 2 tsp French mustard & herb blend
  9. ⅓ cup fregola
  10. Fresh parsley
  11. 2 tbsp pumpkin seeds
  12. ¼ cup dried cherries
  13. 2 tsp hemp seeds
  14. 1 tbsp vegetable oil*
  15. 2 tbsp olive oil*
  16. Salt and pepper*
  17. *Not included
Allergens: Soy

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Cut the vegetables
Cut the vegetables
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.
2
Prepare the dressing
Prepare the dressing
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.
3
Sear the tempeh
Sear the tempeh
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.
4
Cook the fregola
Cook the fregola
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.
5
Cook the vegetables
 Cook the vegetables
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.
6
Serve and enjoy
Serve and enjoy
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!