Tempeh, Broccoli and Sweet Potato Hash! 

This Tempeh Broccoli and Sweet Potato hash is a delicious mix of… well, all of the ingredients I mentioned 😉 It’s a riff off of a classic potato hash, using sweet potatoes instead and broccoli to bulk it up. Lastly, some fermented tempeh for plant protein and extra texture. It’s a flavourful and balanced meal that is very versatile and easy to make in one pan.

Tempeh Broccoli Hash Veggiekins

This Tempeh, Broccoli and Sweet Potato Hash is vegan, gluten free, refined sugar free, grain free and can be made oil free. It’s high in protein, veggie packed and great for breakfast, or any time of day!

What’s in this Tempeh, Broccoli and Sweet Potato Hash?

  • Tempeh
  • Broccoli
  • Orange sweet potato
  • Shallot + garlic
  • Liquid aminos
  • A mix of seasoning

Tempeh Broccoli Hash Veggiekins

Secrets to success

To cook evenly and quickly, I recommend chopping your tempeh, broccoli and sweet potato into small, uniform sizes. The larger the chunks, the longer the cook time!

This recipe calls for all purpose seasoning, and you can definitely customize to your liking. For example, you could use seasoned salt, cajun spice mix, etc. Feel free to mix it up.

If you like this recipe, try…

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.

Tempeh Broccoli Hash Veggiekins

Tempeh, Broccoli and Sweet Potato Hash

  • Author: Remy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: main dishes
  • Method: sautéing
  • Diet: Vegan


This Tempeh Broccoli and Sweet Potato Hash is a high protein, high veggie hash that can be enjoyed for breakfast, or any time of day. Vegan, gluten free, refined sugar free and oil free.



  • 1 medium shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 medium orange sweet potato
  • 1 small head broccoli (roughly 2 cups chopped finely)
  • 4 oz tempeh, chopped
  • 2 tsp liquid aminos, or gluten free soy sauce
  • 1 tsp garlic powder
  • 12 tsp all purpose seasoning of choice (I like the Trader Joe’s Umami Seasoning Blend)
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
  • water or veggie broth


  1. Chop sweet potato into small cubes. I recommend cutting into smaller pieces for a quicker cooking time, and cutting into somewhat similar sizes as broccoli florets. I usually aim for 1-2 cm cubes, if I can!
  2. In a large pan over medium heat, sauté shallot until fragrant and soft with a splash of oil or veggie broth. Add garlic, sweet potato and broccoli and cook for another 4-5 minutes, stirring occasionally. Add tempeh and cook for 2-3 minutes.
  3. Next, add liquid aminos, garlic powder, seasoning and smoked paprika and stir to evenly distribute seasoning. Lower heat, add 2 tbsp of water or veggie broth and cover with a lid to let steam for a few minutes. Continue sautéing until sweet potato is tender and cooked through. Season with salt and pepper to taste and enjoy.

Keywords: protein, tempeh, dinner, vegan, gluten free, oil free

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Filed under: Breakfast, Eat, Gluten Free, High Protein, Main Dishes

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BY Remy • July 28, 2020

Tempeh, Broccoli & Sweet Potato Hash

Tempeh Broccoli Hash Veggiekins

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories