Barbecued Tempeh Hash

[Guest guest]

Barbecued Tempeh Hash 01-SEP-00 p. 59

4 to 5 servings—Egg- & Dairy-free

 

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.

 

PER serving: 343 CAL; 15 G PROT; 11 TOTAL FAT (1 SAT.

FAT); 45 G CARB.; CHOL; 575 MG SOD.; 4 FIBER

 

 

 

 

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