Name: Tempeh Pumpkin Hash
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

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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.

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!

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 Pumpkin Hash

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Yield: 6-8 servings 1x

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Ingredients

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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

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Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Cut stem off pumpkin and cut in half, lengthwise. Discard seeds and pulp from pumpkin.
Place halves of pumpkin facing down on baking sheet. Bake for 1 – 1.5 hours. Remove from oven and let cool.
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.
Once pumpkin is cooled, peel off the skin or scoop out the flesh and cut into 1/2 inch cubes.
On a large flat skillet or in a large cast-iron skillet, add olive oil over medium-high heat.
Once the skillet is hot, add onions and let cook for 5 minutes, until fragrant and softened.
Add tempeh, Brussels sprouts, pumpkin, liquid smoke, paprika, cayenne pepper, salt, and pepper and toss to combine.
Let cook for about 15 minutes, or until the hash has browned, tossing occasionally.
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!

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.

Have you ever made a dish with soy for Thanksgiving?

Tempeh Pumpkin Hash

Tempeh Pumpkin Hash

Ingredients

Instructions

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