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Italian Tempeh & Sweet Potato Hash for a Savory Umami Breakfast

Many of us get accustomed to eating various forms of meat, dairy, flour, and sugar for breakfast. We don't usually think about it in those terms, but this is what most Americans eat for breakfast...and pretty much all day long!

Not you though, you are much more health-conscious so you're probably eating more whole, plant foods. Maybe a warm whole grain cereal, like oatmeal, with fresh fruit.

A wholesome sugar-free cereal is a great way to start the day, but if you want to boost your breakfast game, even more, try going the savory route and adding in some veggies!

This is an amazing recipe for early morning savory goodness!

It's my plant-based twist on Italian sausage & hash, and ohhhh boy is it delish!!!

When you let the sweet potatoes and tempeh simmer for some time, their flavor really starts to develop the umami taste that we all love so much.

We add the onion and pepper about two-thirds of the way through so they can caramelize a bit but not be over-cooked.

To top it all of there's the perfect blend of herb and spice for that authentic Italian flavor!

I'm really excited for you to try this recipe. After you have your first bite, be sure to come back here and let me know in the comments below how you like it. Did you experience the umami?!?

Italian Tempeh & Sweet Potato Hash

By Chef Katie Mae

Makes 2–4 servings | Ready in 15 minutes | Stores 5 days in fridge



  • 1 large sweet potato, finely diced (12 oz)
  • 8 oz tempeh, finely diced
  • 2½ cups water
  • 6 tablespoons apple cider vinegar
  • 1 teaspoon garlic granules
  • 2 teaspoons Italian seasoning
  • 2 teaspoons ground fennel
  • ¾ teaspoon red pepper flakes
  • 1 small red onion, chopped (4 oz)
  • 1 bell pepper, chopped (4 oz)
  • ½ bunch green onion, thinly and diagonally sliced (1 oz)



  1. Add the sweet potato, tempeh, 2 cups of water, apple cider vinegar, and dried seasonings to a large sauté pan over medium-high heat. Cover and bring the water to a boil.
  2. Once boiling, reduce the heat to low-medium so you have a strong-simmer going. Cook at this heat for about 10 minutes, stirring occasionally so everything cooks evenly.
  3. After 10 minutes of simmering, add the chopped onion and bell pepper. Continue to simmer until all of the liquid is gone and the onion and pepper start to caramelize or brown a bit.
  4. Add the remaining ½ cup of water and continue to simmer until the excess moisture is gone and more caramelization is happening. The sweet potatoes should be soft and the tempeh should be so tender it’s breaking into smaller pieces.
  5. Turn off the heat and stir in the green onion. Serve warm.

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