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Recipes - Southwestern Hash

Recipe Name

Southwestern Hash

 Submitted by mattbambassador
Recipe Description Despite its origins as a meat-centric dish, hash is just as satisfying as the center of a vegetarian meal - especially when nutty, chewy tempeh is included. Black beans supply additional protein to this recipe, made with jalapeno, cumin, and other Southwestern staples.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 30 Ready In (minutes) 50
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
12
ouncesRed Potatoes, cut into chunks
3
tablespoonscanola oil
1/4
teaspoonSpices, ground cumin
1
pepper, finely diced
3
medium (4-1/8" long)scallions thinly sliced
8
smallTomatoes (tomatillos), roasted (3/4 pound)
1.5
cupsblack beans
2/3
tablespoonNutritional Yeast
1.5
cupsTempeh
1
wholeavocado
Steps
Sequence Step
1See "Meatless" from the kitchens of Martha Stewart living. Page 85. Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes: drain.
2Heat 2 tablespoons oil in a large saucepan over medium-high. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add potatoes and cook,stirring occasionally, until golden, 5 to 7 minutes. Transfer to abowwl
3Heat remaining tablespoon oil over medium. Add jalapeno, scallions, tomatoes, beans, and yeast; crumble in tempeh. Cook until tomatoes begin to break down, stirring frequently, 5 to 7 minutes. Add potatoes and cook just until heated through. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion, if desired,and serve.






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