Last weekend, we went out for a special six course vegan dinner at Miss Rachel’s Pantry in South Philly. I guess it was a celebration of one year of home-ownership, but really I have been dying to try this restaurant and needed an excuse for a fancy dinner. Every Saturday night, Miss Rachel puts together a dinner for twelve guests at a communal table. The menu changes each week depending on what they get from their farmers, and you have to purchase your seats in advance (several weeks in advance in our case).
The dinner was beautiful, and the food was delicious and beautifully presented. I was so wrapped up in enjoying each course that I just couldn’t worry about taking pictures and making it an “Out and About” post. Oh well, maybe next time!
The last course before the dessert was a caramelized tempeh over rutabaga puree with heirloom carrots. Now, before this dish I would have declared myself not a fan of tempeh. I had only had it once before, and it was dry, bitter, with a strange texture. But one of the best parts of going to a vegan restaurant is the chance to try new things, so I was open to it. Miss Rachel, you have made me a tempeh convert! It was tender, flavorful, with a nutty texture that I actually enjoyed. Perfect!
So this week, I made it my goal to try my hand at making my own tempeh dish. “Dish” turned into “dishes” when I realized how much I enjoyed cooking with tempeh. No pressing required like tofu, and the store-bought variety tastes great (unlike store-bought seitan, in my opinion).
This tempeh breakfast hash is an awesome way to start off your day! It’s super filling and very customizable. Have some left over bell peppers, throw them in there! Want to add mushrooms? Why not! You can mix in some salsa, hot sauce, or even a little chimichurri!
Tempeh Breakfast Hash
4 ounces of tempeh, crumbled
2 cups diced potatoes (I used fingerling potatoes)
1/4 red onion, diced
2 cloves of garlic, crushed
1 cup halved grape tomatoes
1 tbs olive oil
3 dashes of Tamari soy sauce
1-2 dashes liquid smoke
1/4 tsp dried oregano
1/2 tsp cumin
dash of crushed red pepper
salt and pepper to taste
In a small bowl, mix crumbled tempeh with Tamari and liquid smoke. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion and cook for 5-7 minutes until soft. Add garlic and cook for 2 minutes, stirring on occasion. Add diced potatoes, oregano, cumin, and crushed red pepper and saute until the potatoes begin to soften, approximately 15 minutes. Stir occasionally to cook potatoes evenly on all sides. If the potatoes begin to stick, add a teaspoon of water at a time.
Once potatoes have started to soften, add tempeh and grape tomatoes. Cook until potatoes are completely cooked through and browned on each side, approximately 10 minutes. Season with salt and pepper to taste.