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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. Dont worry if the tempeh falls apart during cookingit will seem more like an authentic hash.
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
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 4 g
- Protein Content 15 g
- Saturated Fat Content 1 g
- Sodium Content 575 mg
- Sugar Content 0 g