Fast, easy, flavorful - this Tempeh Delicata Hash recipe has got it all! It's also vegan, gluten-free, and hearty enough to be the veggie option at your holiday meal.
What's in this Tempeh Delicata Hash recipe?
This Tempeh Delicata Hash recipe makes use of fall veggies combined with tempeh to create a dish that's easy enough for a weeknight meal but tasty enough to serve as part of your holiday meal.
The photos in this post are for a half batch of this recipe. I only used half the package of tempeh.
The ingredient list is pretty short. That helps it come together quickly for a weeknight meal.
- delicata squash (I like using a delicata here because you don't have to peel it and that saves on prep time but feel free to use your favorite squash.)
- fresh tempeh (If you can't get fresh tempeh, use pasteurized but you might want to steam or boil it to get the bitterness out. I used our Moon Bean variety but any of them would work here. Three Sisters would be especially nice if you can get it.)
- olive oil
- Brussels sprouts (Halve very small ones, quarter medium to large ones.)
- smoked paprika
How do you make this recipe?
Another way this recipe is simple is that it all comes together in one skillet. Who else is excited about washing fewer dishes?
First step, prep everything. I like to dice the tempeh and squash small, between a quarter and half an inch.
Start off by heating up the olive oil in a large skillet and cook the onions until they begin to soften.
Next, add the tempeh and cook a few more minutes until it starts to brown a little.
Now, add all of the remaining veggies and spices. Stir to combine.
Cook for about 15 minutes or until the squash and brussels sprouts are tender. Turn heat down if necessary to prevent burning.
Pop it in a bowl and enjoy! It's great as is but you can round it out by serving on top of a grain, topping with sliced avocado, or try a tahini sauce drizzle.
- 2 medium delicata squash seeded and diced
- 8 oz fresh tempeh diced small
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 1 lb Brussels sprouts trimmed and quartered
- 2 tsp smoked paprika
- 2 tsp paprika
- 1⁄2 tsp cayenne can omit to remove heat
- 1 tsp salt
- 1⁄4 tsp pepper
- Add olive oil to a large skillet over medium-high heat.
- Once the skillet is hot, add onions and let cook for 5 minutes, until fragrant and softened.
- Add tempeh and cook for another couple of minutes to start browning. Next, add Brussels sprouts, squash, smoked paprika, paprika, cayenne pepper, salt, and pepper and toss to combine.
- Let cook for about 15 minutes, or until the hash has browned and the vegetables are cooked through, tossing occasionally.
- Add sliced avocado or a tahini sauce drizzle if desired. Stretch this meal by serving on top of a whole grain.
If you don't have access to fresh tempeh and can only get pasteurized, you may want to steam or boil it before using to remove any bitterness.
Substitute another squash like butternut or acorn. Sweet potato would work too.