Tvp Hash
Elevate your breakfast game with this hearty and plant-based TVP Hash! Packed with protein-rich textured vegetable protein (TVP), golden-crisped russet potatoes, and a medley of vibrant veggies like bell peppers and onions, this dish is both satisfying and flavorful. Infused with bold spices like smoked paprika and cumin, and finished with a dash of soy sauce for an umami kick, this easy skillet recipe is perfect for a vegan breakfast, brunch, or even dinner. Ready in just 40 minutes, this one-pan wonder is both meal-prep-friendly and customizable—top it with fresh parsley for a bright finish or add your favorite hot sauce for an extra kick. Whether you're searching for a high-protein vegan recipe or a creative way to use TVP, this hash will become a new go-to!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Vegetable broth
- 2 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Bell pepper
- 2 minced Garlic cloves
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili flakes
- 1 tablespoon Soy sauce
- 0.5 teaspoon (adjust to taste) Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped (optional garnish) Fresh parsley
Instructions
1. Rehydrate the TVP: In a medium-sized bowl, combine the TVP with 1 cup of hot vegetable broth. Stir to combine and let it sit for about 10 minutes, or until the liquid has been absorbed. Fluff with a fork and set aside.
2. Prepare the potatoes: Peel the potatoes and dice them into small, bite-sized cubes. Rinse them under cold water and pat them dry with a kitchen towel.
3. Cook the potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes in a single layer and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and crispy. Remove the potatoes from the skillet and set aside.
4. Sauté the vegetables: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper, and sauté for 4-5 minutes, until they soften slightly. Stir in the minced garlic and cook for an additional 1 minute.
5. Add the spices: Sprinkle smoked paprika, ground cumin, and red chili flakes over the sautéed vegetables. Stir well to evenly coat the veggies in the spices.
6. Combine TVP and vegetables: Add the rehydrated TVP to the skillet along with the soy sauce. Stir everything thoroughly and cook for 3-4 minutes, allowing the TVP to absorb the flavors.
7. Mix in the potatoes: Return the crispy potatoes to the skillet. Gently toss everything together and cook for another 2-3 minutes. Adjust the seasoning with salt and black pepper to taste.
8. Serve: Transfer the TVP hash to a serving dish. Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 541 mg | 24% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 4.4 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
