Tempeh and Vegetable Skillet Hash
A quick and easy plant-based tempeh and vegetable skillet hash, packed with protein and flavor, perfect for a low-calorie, high-protein meal.
5 min
Prep
15 min
Cook
4
Serves
390
Calories
Macros · per serving
31g protein
45g carbs
11g fat
Ingredients
For 4 servings
- 400 g tempeh
- 2 red bell pepper
- 2 zucchini
- 400 g canned black beans
- 1 onion
- 2 clove garlic
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- salt — to taste
- black pepper — to taste
- cilantro — to taste
Instructions
- 1
Dice the onion, red bell peppers, and zucchini. Mince the garlic.
- 2
Heat olive oil in a large skillet over medium heat.
- 3
Add the onion and garlic to the skillet, sautéing for 2-3 minutes until the onion is translucent.
- 4
Crumble the tempeh into the skillet, stirring occasionally for 5 minutes until it begins to brown.
- 5
Add the diced red bell peppers and zucchini to the skillet and cook for another 3-4 minutes until softened.
- 6
Rinse and drain the black beans, then add them to the skillet along with smoked paprika, ground cumin, salt, and black pepper.
- 7
Stir well and continue cooking for another 2-3 minutes until everything is heated through.
- 8
Garnish with fresh cilantro before serving.
Cook it this week.
NeatEat plans Tempeh and Vegetable Skillet Hash — and the rest of your week — around your budget, groceries included.