The Foodie Dietitian Blog

Tempeh Pumpkin Hash

Disclosure: I was asked to participate in the “#SoyInspired for Thanksgiving campaign” as a member of the Healthy Aperture Blogger Network. I was compensated for my time.

Use up all your Thanksgiving leftovers in this deliciously smokey and spicy tempeh pumpkin hash. Perfect as a savory breakfast or dinner for the day after Thanksgiving.

Use up all your Thanksgiving leftovers in this deliciously smokey and spicy tempeh pumpkin hash. Perfect as a savory breakfast or dinner for the day after Thanksgiving. The Foodie Dietitian | @karalydon

A couple things you’re probably starting to learn about me by now:

1. I eat tofu on Thanksgiving. And enjoy saying the word tofuuurrkeyyyy.

2. I despise food waste. And try to use my leftovers in any way, shape, or form possible.

I was excited to drum up a #soyinspired recipe for Thanksgiving because most of my Turkey days…don’t actually involve turkey. I was inspired to make something savory and something that would minimize food waste and use up all your Thanksgiving leftovers. Thanksgiving hash anyone? Finally, a “morning after” we can all look forward to!

Pumpkin Hash | The Foodie Dietitian @karalydon

Cooking with soy is a great way to please the vegetarians and vegans in your life but it’s also just another great source of lean, cholesterol-free protein to experiment in the kitchen with! I made this hash with tempeh and it soaked up all the smokey and spicy flavors.

Tempeh Hash | The Foodie Dietitian @karalydon Print
Vegan Tempeh Pumpkin Hash | The Foodie Dietitian @karalydon

Tempeh Pumpkin Hash

  • Yield: 6-8 servings

Ingredients

  • 1 small cooking pumpkin
  • 8oz package tempeh, sliced into 32 pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 lb Brussels sprouts, trimmed and quartered
  • 2 tbsp liquid smoke
  • 2 tsp paprika
  • 1/2 tsp cayenne
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Optional: sriracha to taste or serve with naturally sweetened cranberry sauce

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Cut stem off pumpkin and cut in half, lengthwise. Discard seeds and pulp from pumpkin.
  3. Place halves of pumpkin facing down on baking sheet. Bake for 1 – 1.5 hours. Remove from oven and let cool.
  4. Fill a pot halfway with water and bring to a boil. Place tempeh into a steam basket and place over boiling water and cover. Let steam for 10 minutes.
  5. Once pumpkin is cooled, peel off the skin or scoop out the flesh and cut into 1/2 inch cubes.
  6. On a large flat skillet or in a large cast-iron skillet, add olive oil over medium-high heat.
  7. Once the skillet is hot, add onions and let cook for 5 minutes, until fragrant and softened.
  8. Add tempeh, Brussels sprouts, pumpkin, liquid smoke, paprika, cayenne pepper, salt, and pepper and toss to combine.
  9. Let cook for about 15 minutes, or until the hash has browned, tossing occasionally.
  10. Optional: Add sriracha to taste or serve with naturally sweetened cranberry sauce

And those leftover Brussels sprout leaves from trimming? Make Brussels sprout croutons for your next salad!

Tempeh Pumpkin Vegan Hash | The Foodie Dietitian @karalydon Tempeh Hash | The Foodie Dietitian @karalydon

Oh, and to make your holiday even brighter, the Soyfoods Council is celebrating a #SoyInspired Thanksgiving  with a giveaway certain to make holiday entertaining easier: a $200 Williams Sonoma gift card! Enter over on their Facebook Page. 

Check out some of my other #SoyInspired recipes below:

Thai Tempeh Tacos

Thai Tempeh Tacos

Easy Curried Noodles with Tofu

Easy Curried Noodles with Tofu

Collard Green Wraps with Thai Peanut Sauce | @TheFoodieDietitian

Collard Green Wraps with Tofu and Thai Peanut Sauce

Have you ever made a dish with soy for Thanksgiving? 

I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.

Comments

  1. CYNTHIA QUAILE

    THE GUY I AM ABOUT TO MARRY IS VEGAN. PROBLEM – I DO NOT KNOW HOW TO MAKE A BALANCED VEGAN DIET. I KNOW NO BUTTER,EGGS, MEAT, BUT I DO NOT KNOW HOW TO COMBINE THINGS SO HE WON’T GET SICK BECAUSE I ‘M NOT FEEDING HIM THE RIGHT THINGS AT THE RIGHT TIME. HE’S A GREAT GUY AND I DON’T WHAT TO LOSE HIM OVER THIS. PLEASE HELP ME ? THANK YOU KINDLY. CINDY ABOUT TO GET MARRIED.

    • Hey Cindy! Congrats on your engagement and soon to be marriage! I wouldn’t worry about combining things or timing. As long as he’s eating a variety of plant-based proteins, he should get a variety of the nutrients he needs. It might be worth him seeing a dietitian who specializes in vegan nutrition to look at his specific diet to make sure he’s getting all the nutrition he needs!

  2. TWO of my favorite things in one! I love tempeh so much and pumpkin this time of year. Looks awesome!

  3. Brussels sprouts, liquid smoke, and sriracha, with a dollop of cranberry sauce. I’m in!!! This looks fantastic!

  4. Brussels sprout croutons 😉 Great!
    Leftovers always! I HATE food waters more than anything!

  5. Such a smart use of leftovers, Kara!

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