When I first started classes at Rouxbe this was the very first thing that I made, it’s nostalgic and it brings me back & helps me realize how far I have come in just one year. What is really neat about this is it’s so quick to make and it can be a nice filling food for a breakfast meal.
To prepare the tempeh, in a sauce pan, add the tempeh and vegetable stock to cover. Simmer for approximately 10 to 15 minutes. Remove the tempeh, let cool, dice and set aside.
To prepare the hash, bring a fry pan to medium–high heat and add 1 1/2 tbsp of the oil. Add the potatoes and cook for 10 to 15 minutes, tossing frequently until slightly browned. *Note: If your pan is not big enough, you may want to take the potatoes out and then just add them back at the end.
Next, add the onions and the diced tempeh, along with the remaining oil.
Cook for another 3 minutes. Add the bell peppers, garlic, chili powder, tamari, sea salt and pepper and cook an additional 3 minutes.
Note: The amount of chili powder, is based on a Chili Powder Recipe. If using chili powder, you may want to use more or less, depending on how spicy the chili powder is.
Remove from heat, add in the chopped parsley and serve. Enjoy.
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