Tempeh Brussels Sprouts Hash

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.

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.

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.

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.

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.

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.