Spicy Tempeh Hash

Ingredients

• Tempeh

  8 oz or 227g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Potato

  Flesh and skin, raw

  1 cup, diced or 150g

• Paprika

  Spices

  2 tsp or 4g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

Directions

1. Crumble tempeh and spread in bottom of large nonstick skillet.
2. Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Drain in colander, and wipe out skillet.
3. Add oil to skillet, and heat over medium-high heat. Return tempeh to pan along with onion, bell pepper, and potatoes. Sauté 5 to 7 minutes, or until beginning to brown.
4. Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper. Sauté 7 to 8 minutes, or until potatoes are browned and tender.

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