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Smoky Vegan Hash

Whether you go protein style, using marinated tempeh crumbles, or soy-free using marinated diced eggplant, this hash is full of delicious flavor! Perfect as a main course or served alongside a tofu or chickpea scramble!
Course Breakfast
Servings 4 side dishes or 2 main courses
Author Tiffani Wells

Ingredients

For protein-style hash...

  • 4 oz tempeh (ensure gluten free) half of a standard sized package

For soy-free...

  • 2 cups Chinese eggplant, diced small or any other kind of *eggplant

Everything else...

  • 1/2 cup **coconut aminos
  • 1 1/2 tsp smoked paprika
  • 4 cups riced cauliflower about half of a large head
  • 1/2 medium yellow onion, diced
  • 2 green onions, chopped whites and greens separated
  • 3 -4 Tbsp coconut oil
  • 1 tsp garlic, minced
  • 3 Tbsp water
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 Tbsp fresh parsley, chopped plus more for serving
  • 1 1/2 Tbsp lemon juice
  • lemon wedges (optional) for serving

Instructions

  • If using tempeh, steam (or boil) the tempeh for 8 minutes. Once cool enough to touch, crumble the tempeh into small pieces.
  • Whisk together the coconut aminos and 1 teaspoon smoked paprika. Add the tempeh or eggplant (whichever you are using) to the marinade and let sit for 1 - 2 hours (if using tempeh you can even marinate overnight, the longer the better!). 
  • Once tempeh/eggplant is marinated, heat a large skillet (cast-iron works best, if you have it) to medium heat and add 2 tablespoons coconut oil. When skillet is hot, using a slotted spoon (don't dump!), add the tempeh/eggplant to the skillet. Stirring occasionally and turning down the heat slightly if oil splatters, cook until tempeh is browned and to your desired crispiness (about 4 - 6 minutes) or eggplant is tender and slightly browned (about 4 minutes). Remove tempeh/eggplant from skillet and set aside.
  • Wipe the skillet clean and add 1 - 2 more tablespoons oil. Once hot add the cauliflower, yellow onion, green onion whites, and garlic. Cook, occasionally stirring, until golden, about 5 - 8 more minutes.
  • Add the remaining smoked paprika (1/2 tsp), salt, and pepper, stir. Now add the water and cover the skillet until cauliflower is tender (about 2 - 3 minutes).
  • Remove lid and return the tempeh/eggplant to the skillet. Add the lemon, green onion greens, and parsley, stir. Turn up the heat slightly and about 3 more minutes, until liquid is absorbed.
  • Sprinkle with more parsley and serve as a side or main course, accompanied by lemon wedges, if desired. Enjoy!

Notes

*If using Italian eggplant, first salt, rinse, and dry the eggplant to remove bitterness.
**If not soy-free, the coconut aminos may be replaced with tamari or soy sauce, but as coconut aminos are much sweeter, you will also need to add some maple syrup, to taste.