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Vegan Tempeh Pumpkin Hash | The Foodie Dietitian @karalydon

Tempeh Pumpkin Hash

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  • Yield: 6-8 servings 1x


  • 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


  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