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Tempeh Brussels Sprouts Hash with Sweet Potatoes & Maple Chipotle Cream
2 or 2 Serving Dinner

Tempeh Brussels Sprouts Hash

with Sweet Potatoes & Maple Chipotle Cream

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.

Tags: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
590
FAT
29g
CARBOHYDRATES
75g
PROTEIN
31g

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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
Tools: Large nonstick skillet or cast iron pan with a lid
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
590
FAT
29g
CARBOHYDRATES
75g
PROTEIN
31g

View Full Nutrition Label


Get Recipes Delivered

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.

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