for sunday brunch i whipped together my vegan version of corn beef hash. instead of using corn beef, i used tempeh, which is made out of soybeans that are packed together into a retangular cake. tempeh is rich in nutrients and has a high source of protein and calcium.
2 medium sized potatoes, cubed
4 oz of tempeh
2 tbs of soy sauce
1 cup of cherry tomatoes
1/2 medium onion, chopped
6 stalks of asparagus, cut into 1/4
4 cloves of minced garlic
3 tbs of olive oil
salt and pepper to taste
1) in a bowl, crumble tempeh and add soy sauce. mix well and let marinate for 5 minutes.
2) heat olive oil on medium heat. saute onions then add tomatoes and cook for about 3 minutes. add garlic, salt, pepper, and red pepper to taste. continue sauteing for another minute.
3) add potatoes. cover and cook for 10 minutes.
4) add tempeh and asparagus and cook for about 5-8 minutes.