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Tempeh Hash with Brussels Sprouts

Tempeh Hash with Brussels Sprouts

Did you have a certain vegetable that you hated as a kid?

Mine was brussels sprouts. My mom used to buy them frozen, boil them and serve them to me plain. By the time they reached my mouth they were like lukewarm, watered-down, tiny mushy cabbages. Bleh.

It took me a while to move past the memories of being forced to chew my way through them so that I would be allowed to get up from the dinner table. But eventually I worked up the nerve to give them another go, this time buying them fresh and preparing them shredded and sautéed on the stovetop. It was like I had discovered a whole new world, one that was filled with delicious little green gems. Now I jump at the chance to eat brussels sprouts, especially when they’re in-season.

Tempeh Hash with Brussels Sprouts

I’m usually happy just to have them as a side item but tasting them in this tempeh hash brought my obsession to a whole new level. Yukon gold potatoes are cooked until golden and crispy then paired with shredded brussels sprouts and tempeh that’s marinated in a smoky tamari maple dijon sauce. I promise you, it will knock your socks off.

This hash is super filling thanks to the potatoes and tempeh. It makes a perfect weekend breakfast or dinner and the leftovers taste even better the next day. Because it’s always a plus when you actually look forward to eating leftovers, right?

The ingredient list might look slightly complicated but most of them are pantry items that you are likely to have on hand. I like to add a pinch of cayenne for a little heat but if you’re not a fan of spice, you can always just leave it out.

Tempeh Hash with Brussels Sprouts

This protein-packed hash is the perfect way to start the day.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings


  • 1 tablespoon extra-virgin olive oil
  • 8 ounces tempeh crumbled
  • 2 tablespoons tamari
  • 1 tablespoon dijon mustard
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Pinch of cayenne optional
  • 3 cups 1-inch diced yukon potatoes
  • 1 cup diced shallot about 2 shallots
  • 2 cups shredded brussels sprouts


  • In a large skillet, warm the olive oil over medium heat. Add the tempeh and cook for 5-7 minutes, until golden brown.
  • Meanwhile, in a small bowl, whisk together the tamari, maple syrup, mustard, oregano, garlic powder smoked paprika, and cayenne. When the tempeh is done, add it to the bowl and stir until it's evenly coated. Set aside.
  • Add the diced potatoes to the skillet with a pinch of salt and pepper. Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden brown and tender. Transfer to a plate and set aside.
  • In the same skillet, add the shallot with a pinch of salt and cook for 3 minutes, until translucent. Then add the brussels sprouts and continue to cook for 5 more minutes. Add the potatoes and the tempeh back to the skillet and stir everything together. Cook until heated through and serve.
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  • Reply
    January 13, 2017 at 1:41 pm

    This looks so yummy! Thanks for sharing.
    xx finja |

  • Reply
    January 16, 2017 at 7:08 pm

    This sounds very good. It would be interesting to sauté Brussels sprouts. I grew up hating them because boiled, frozen sprouts were always very bitter-tasting to me (I like bitter in my IPA beers). The way I like them now is roasted to where they are caramelized.

  • Reply
    January 26, 2017 at 1:09 pm

    I made this recipe last night and WOW. I used ground turkey as I couldn’t find tempeh at my local grocery store and it worked great! The tamari and the dijon was a really unique and really delicious flavor.

  • Reply
    February 13, 2017 at 9:39 pm

    This was delicious! My store didn’t have tempeh so I used meatless ground crumbles and I’m so glad I did
    It went perfectly with it. I had only ever had brussel sprouts once and they were terrible. I’m so glad I tried them again. They were amazing in this recipe.

  • Reply
    June 10, 2017 at 7:11 pm

    Wow, this is so delicious. Thank you! I will look at your other recipes ?

  • Reply
    Ellie Weegar
    September 18, 2017 at 6:11 pm

    This is an amazing dish!!! My skillet looks just like your pictures. Thank you for the yummy inspiration 🙂

  • Reply
    October 25, 2018 at 9:14 am

    We LOVED it! It was like something you would eat at a good restaurant. Nice to have high protein healthy meal after a workout. Thank you!

  • Reply
    April 9, 2020 at 7:22 pm

    5 stars
    I did with sweet potato and stevia to sweeten and liquid aminos instead of tamari; it was great. Thanks for the recipe

  • Reply
    August 3, 2020 at 8:41 pm

    4 stars
    This was good–mine came out a bit salty and not nearly as beautiful as the pictures!

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