Vegan Sweet Potato Red Flannel Hash with Tempeh

Name: Vegan Sweet Potato Red Flannel Hash with Tempeh
Yield: Serves 4
Ingredients: 1 , russet potato (8 ounces), peeled and cut into ½-inch pieces; 1 small, sweet potato (8 ounces), peeled and cut into ½-inch pieces; 8 ounces, beets, peeled and cut into ½-inch pieces; ¼ cup, vegetable oil; , Salt and pepper; 8 ounces, tempeh, cut into ½-inch pieces; 1 tablespoon, soy sauce; 1 , onion, chopped fine; 2 , garlic cloves, minced; ½ teaspoon, minced fresh thyme or ¼ teaspoon dried; ⅓ cup, unsweetened coconut creamer; 2 , scallions, sliced thin

4 comments

By replacing eggs with tempeh, we were able to create a vegan version of this breakfast classic.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4

TIME55 minutes

Vegan Sweet Potato Red Flannel Hash with Tempeh

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

Red flannel hash gets its name from the deep red beets scattered throughout like the check on a flannel plaid. Our vegan version features tempeh instead of the eggs and sweet potato in addition to the classic combination of beets and russet...

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