Tempeh Brussels Sprouts Hash with Sweet Potatoes & Maple Chipotle Cream

Tempeh Brussels Sprouts Hash

with Sweet Potatoes & Maple Chipotle Cream

GET RECIPES DELIVERED
dinner

This hash highlights some of our favorite fall veggies. Sweet potatoes crisp up alongside the Brussels sprouts for an authentic taste of Autumn. The sweetness of maple syrup and the lime are balanced by spice of chipotle in the maple chipotle cream, and we think you’re going to love it.

Winter Recipes Quick and Easy Fall Recipes Nut-Free High-Protein Gluten-Free Tempeh Root Vegetables Hearty Vegetables Dinner Mexican
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
590
FAT
29g
CARBOHYDRATES
75g
PROTEIN
31g

MAIN INGREDIENTS

  1. 1 package tempeh
  2. 6 oz Brussels sprouts
  3. 1 sweet potato
  4. 1 chipotle pepper in adobo
  5. 1 tbsp maple syrup
  6. 2 tbsp Follow Your Heart Vegenaise
  7. 1 lime
  8. 2 tsp smoked paprika
  9. ¼ cup pumpkin seeds
  10. 2 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet or cast iron pan with a lid

INSTRUCTIONS

1
Prepare the vegetables
Cut the tempeh into 1 inch cubes. Trim and halve the Brussels sprouts. Cut the sweet potato into 1 inch cubes (no need to peel). Halve the lime.
2
Prepare the sauce
Mince the chipotle pepper in adobo. In small bowl, combine as much of the chipotle pepper as you’d like, maple syrup, Vegenaise, and juice from half the lime. Add a pinch of salt and mix the maple chipotle cream.
3
Sear the tempeh
Place a large nonstick skillet or cast iron pan over medium-high heat with 2 tbsp vegetable oil. Place the smoked paprika on a plate and toss the tempeh in it. Add the tempeh to the skillet, sprinkle with a pinch of salt and pepper, and cook, tossing occasionally, until browned, about 3 to 4 minutes. Transfer the smoky tempeh to a plate.
4
Cook the vegetables
Return the skillet to medium-high heat and add the Brussels sprouts and sweet potato. Cook, tossing occasionally, until charred in places, about 3 to 4 minutes. Add ½ cup water, reduce heat to low, and cover the skillet. Allow vegetables to steam until tender, about 3 to 5 minutes.
5
Pull it all together
Return the smoky tempeh to the skillet and cook until heated through, about 1 to 2 minutes. Taste and adjust seasoning with salt and pepper.
6
Serve
Return the smoky tempeh to the skillet and cook until heated through, about 1 to 2 minutes. Taste and adjust seasoning with salt and pepper.