Brussels Sprouts Tempeh Sheet Pan Hash
Servings 5
Ingredients
Tempeh
- 8 oz tempeh
- ¼ cup soy sauce or tamari
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp olive or avocado oil
- 1 tsp liquid smoke
- ¼ tsp black pepper
- ¼ tsp paprika or smoked paprika
Hash
- 1 lb Brussel Sprouts
- 2 small to medium sweet potatoes
- 2 tbsp avocado or olive oil
- 1 garlic clove, minced
- salt and pepper to taste
Instructions
Tempeh
- Whisk soy sauce,liquid smoke, maple syrup, olive oil, apple cider vinegar, black pepper and paprika together in a small bowl.
- Cut tempeh in half lengthwise and then cut each half into thin slices about ⅛ inch thick. Transfer tempeh to a shallow dish and place in a single layer. Pour sauce over tempeh being sure to coat all pieces. Let marinate for at least an hour or overnight.
Hash
- Preheat oven to 400 degrees. Line a very large baking sheet with parchment paper and set aside. Use two pans if yours are not large enough.
- Combine sweet potatoes, brussels sprouts, oil, salt, pepper and garlic in a bowl and toss to coat evenly.
- Spread in a single layer on one half of the baking sheet.
- Arrange tempeh on the other half of baking sheet, reserve marinade.
- Bake for 15 minutes and flip vegetables and tempeh. Brush tempeh with more of the reserved marinade.
- Continue baking for 15 minutes longer or until potatoes are tender and brussels have browned.
- Once baked stir the vegetables and tempeh together to distribute well.
- Serve as is or add tofu scramble and toast for breakfast or your choice of grain and fresh salad for dinner.