Spicy Tempeh Hash
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8.83 oz
tempeh
10.59 oz
potatoes
5.30 oz
Bell peppers
3.53 oz
Onions
2 tbsp
olive oil
1 tsp
garlic powder
1 tsp
paprika
0.5 tsp
cayenne pepper
0.5 tsp
salt
0.5 tsp
black pepper
0.71 oz
fresh cilantro
Directions
Step 1
Cut the tempeh into small cubes.
Step 2
Dice the potatoes, bell peppers, and onions.
Step 3
Heat olive oil in a large skillet over medium heat.
Step 4
Add the tempeh cubes to the skillet and cook for 5 minutes, stirring occasionally.
Step 5
Add the diced potatoes, bell peppers, and onions to the skillet. Sprinkle with garlic powder, paprika, cayenne pepper, salt, and black pepper. Cook for 10 minutes, or until the potatoes are tender, stirring occasionally.
Step 6
Garnish with fresh cilantro before serving.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 13.23 kcal | 0.66% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 1.323 g | 0.26% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.882 g | 1.04% |
| Vitamin C | 2.646 mg | 2.94% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 35.28 mg | 7.06% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 0.6615 mcg | 0.13% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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