Course: Breakfast, Dinner, Lunch, Main Course, Side Dish
Cuisine: American, British
Sauté pan/skillet/deep frying pan
Baking tray with sheet of greaseproof paper to line
800gramspotatoes6 cups. Cubed into roughly 3 x 2 cm pieces. Skins left on if unblemished.
2tbsptamari soy sauceor soya sauce.
200gramstempeh2 cups. Cubed into smaller pieces than the potato cubes.
1vegan stock cubeI used a vegan beef Oxo stock cube
450gramswhite cabbageabout 4 cups. Shredded and chopped. Alternatively use any cabbage.
2tbspvegan Worcester sauce
¼cupnutritional yeast flakes3-4 tbsp.
375mlwateror 1 1/2 cups (1 cup equals 250ml)
salt and pepper to tasteparsley or chives to garnish if liked.
Preheat oven to 200 Fan/ 220 Celsius/428 Fahrenheit/ Gas 7.
Mix cubed potatoes with tamari, garlic powder, onion powder and paprika.Spread out on the baking tray and bake on the middle shelf until golden and soft.About 25-45 minutes depending on your oven and size of potato cubes.Turn potatoes around half way through cooking.
Meanwhile add the tempeh, onion, stock cube and water to the sauté pan. Bring to a simmer and cook for 5 minutes.
Add the Worcester sauce, cabbage and 250ml (1/2 cup) water.Mix.Add a lid to the pan and cook for 12 minutes.
Mix through nutritional yeast flakes. Season with salt and pepper to taste.
Once potatoes are ready add to the cabbage-tempeh mix. Mix.Serve or keep hot until other sides, etc are ready by popping the tempeh hash into a warm oven for a short time.
Garnish with parsley or chives.
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