|2 servings||calories per servings 640||protein serving 28 g||carbs per serving 84 g||total fat per serving 24 g|
In this vegan version of hash, a comfort food typically made with chopped meat and potatoes, tempeh stands in as a protein-rich substitute, alongside antioxidant-packed butternut squash. Winter greens and an artisanal barbecue sauce tie everything together, making your wholesome, nutritious meal taste like an indulgence.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||84 g|
|Dietary Fiber||20 g|
MISE EN PLACE
• Peel butternut squash. Halve lengthwise; discard seeds and fibers. Cut flesh into 1/2-inch dice. Measure 4 cups (save any remaining squash for another use).
• Peel and dice onion.
• Remove and chop greens stems. Thinly slice leaves.
• Crumble tempeh.
• Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add tempeh. Cook without disturbing, 3-4 minutes.
• Stir in 3 tablespoons barbecue sauce.
• Add onion and greens stems. Cook, stirring, until vegetables begin to become translucent, about 2 minutes.
• Transfer mixture to a plate.
• Wipe out pan. Place over high heat, and add 2 teaspoons cooking oil. When oil is hot, add squash. Cook, stirring occasionally, until squash just begins to become tender, 7-8 minutes.
• Add 2 teaspoons olive oil. Cook, stirring occasionally, until squash begins to brown, 3-4 minutes.
• Pour in 2 cups water. Cook until almost all liquid has evaporated, 10-12 minutes.
• Reduce heat to medium. Return tempeh mixture to pan.
• Stir in greens leaves and 1/2 teaspoon PeachDish Salt. Cook, stirring, until leaves are wilted, 2-3 minutes.
• Remove pan from heat. Stir in cranberries and remaining 1 tablespoon barbecue sauce. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide hash between 2 plates.
• Top with pecans, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...