MealPlanned
- Breakfast
- 30 min
- Dairy-Free
- Gluten-Free
- Halal
- Kosher
- Pescatarian
- Vegan
- Vegetarian
Vegan breakfast potatoes with tempeh
Crispy potatoes, smoky tempeh, peppers and spinach (vegan, gluten-free).
- Calories
- 438
- Protein
- 27 g
- Carbs
- 49 g
- Fat
- 18 g
Per serving. Makes 2 servings.
Ingredients
- 400 g Potato
- 200 g Tempeh
- 1 tbsp Olive oil
- 1 Green bell pepper
- 1 tsp Smoked paprika
- 1 tbsp Tamari
- 80 g Spinach
Contains: Soybeans. Always check the labels of what you buy.
Method
- Cut the potatoes into 1.5 cm dice, boil for 5 minutes, then drain well and leave to steam dry.
- Crumble the tempeh and deseed and dice the pepper.
- Heat the oil in a large frying pan and fry the potatoes, tempeh and pepper over a medium-high heat for 12 minutes, turning now and then, until crisp and golden.
- Add the smoked paprika and tamari and toss, then add the spinach and stir until wilted.
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