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Ingredients
• 1 pound Brussels sprouts, trimmed and halved
• 8 ounces tempeh, crumbled into bite-sized pieces
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons pure maple syrup
• 1 tablespoon tamari or low-sodium soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium red onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley, for garnish (optional)
Step 1:
In a large mixing bowl, combine crumbled tempeh, 1 tablespoon olive oil, maple syrup, tamari, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly and set aside to marinate for 5 minutes.
Step 2:
Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated tempeh and cook for 5-7 minutes, stirring occasionally, until golden brown and crispy. Remove from the pan and set aside.
Step 3:
In the same pan, add the remaining 1 tablespoon olive oil. Add Brussels sprouts, cut-side down, and cook for 5 minutes without stirring to allow them to caramelize.
Step 4:
Add diced red onion to the pan with the Brussels sprouts. Stir and cook for an additional 5-7 minutes, until the onions are translucent and the Brussels sprouts are tender and golden brown.
Step 5:
Add minced garlic to the pan and cook for 1 minute, until fragrant.
Step 6:
Return the cooked tempeh to the pan and stir to combine all ingredients. Cook for an additional 2-3 minutes to reheat the tempeh and meld the flavors.
Step 7:
Remove from heat, garnish with fresh parsley if desired, and serve hot.
Description
The humble Brussels sprout has come a long way from being the dreaded vegetable on many dinner plates. This maple-glazed hash represents the modern renaissance of this nutritious cruciferous veggie, paired with tempeh - a traditional Indonesian soy product. The dish beautifully marries North American and Asian influences, showcasing how global cuisine has evolved to create healthier, plant-based options. Originally popularized in the health food movement of the 1960s and 70s, tempeh has now found its way into mainstream cooking, offering a protein-packed alternative to meat. This hash is perfect for autumn when Brussels sprouts are at their peak, making it an ideal dish for cozy weekend brunches or hearty weeknight dinners.
Q: Can I use frozen Brussels sprouts?
A: Fresh Brussels sprouts are recommended for best texture and caramelization, but frozen can be used in a pinch. Thaw and pat dry before cooking.
Q: Is this recipe gluten-free?
A: It can be gluten-free if you use tamari instead of soy sauce and ensure your tempeh is gluten-free (some varieties contain gluten).
Q: How can I make this recipe lower in carbs?
A: To reduce carbs, you can omit the maple syrup or use a sugar-free maple-flavored syrup alternative.
• For a gluten-free option, ensure you use certified gluten-free tamari instead of soy sauce.
• You can substitute tempeh with firm tofu or seitan for different protein options.
• For added crunch, consider adding 1/4 cup of chopped walnuts or pecans to the hash.
• If Brussels sprouts are not in season, you can use shredded cabbage as a substitute.
• For a spicier version, add 1/4 teaspoon of red pepper flakes to the seasoning mix.
• Choose organic ingredients when possible for optimal flavor and nutritional benefits.
Serve hot as a main dish or side. For a complete meal, pair with quinoa or brown rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
While the tempeh is marinating, prep the Brussels sprouts and onion to save time.
- Ensure the pan is hot before adding the Brussels sprouts to achieve a good caramelization
- Don't overcrowd the pan when cooking the tempeh to ensure it gets crispy
- Adjust the cooking time for Brussels sprouts based on their size to avoid overcooking
For a heartier meal, add diced sweet potato or butternut squash. For a non-vegan version, top with a fried egg or crumbled bacon.
Pair with a crisp white wine like Sauvignon Blanc or a light-bodied ale. For a non-alcoholic option, try sparkling water with a splash of apple cider vinegar.
Best in fall and winter when Brussels sprouts are in season, but can be enjoyed year-round.
Contains soy (tempeh and tamari/soy sauce). May contain gluten depending on the tempeh and soy sauce used. Recipes contains tree nuts if using optional walnuts or pecans.
