This tangy dish is best if it stands at least 10 minutes before serving. Longer is even better so the sauce has time to infuse the potatoes and tempeh. Don’t worry if the tempeh falls apart during cooking–it will seem more like an authentic hash.
- 1 1/2 Tbs. vegetable oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium clove garlic, minced
- 1 cup low-sodium vegetable broth, plus additional if needed
- 3 cups peeled, diced all-purpose potatoes (1/2-inch pieces)
- 8-oz. pkg. tempeh, cut into 1/2-inch dice
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 3/4 cup barbecue sauce
In large skillet, heat oil over medium heat. Add onion and bell pepper and cook, stirring often, until onion is softened, about 7 minutes. Add garlic and cook, stirring, 1 minute.
Stir in 1 cup broth, potatoes, tempeh, oregano and salt. Season with freshly ground pepper to taste. Bring to a boil, cover, reduce heat slightly and cook gently until potatoes are barely tender, about 8 minutes. (There should be a little liquid left in the pan; if not, stir in additional broth or water by the tablespoon.)
Stir in barbecue sauce and simmer uncovered until liquid is like a thick gravy, 3 to 4 minutes. Remove from heat and let stand, covered, at least 10 minutes. Reheat briefly and serve hot.
- Calories: 343
- Carbohydrate Content: 45 g
- Fat Content: 11 g
- Fiber Content: 4 g
- Protein Content: 15 g
- Saturated Fat Content: 1 g
- Sodium Content: 575 mg