Whether you go protein style, using marinated tempeh crumbles, or soy-free using marinated diced eggplant, this hash is full of delicious flavor! Perfect as a main course or served alongside a tofu or chickpea scramble!

I know I’ve mentioned this in the past (probably several times), but back before going vegan my husband, and I had been on a low-carb diet. That was when cauliflower became one of my most favorite foods! It, again I’ve said this before, is just so completely versatile and I love using it in, well… almost everything!

This recipe is very similar to one I found when my husband and I were first doing the low-carb thing, but of course, my rendition of it is animal-free. The original recipe uses bacon, which is the type of marinade I went with for the tempeh or eggplant. The first time I tried recreating this dish was a couple of years ago using store-bought tempeh bacon. I felt like it only turned out OK, but not excellent. I’ve also since found out that the pre-marinated tempeh I’ve previously bought in the store is not gluten-free, which is not okay in my home. A couple of months I had a batch of my homemade tempeh bacon crumbles marinating in the fridge but without a use. I looked at what else I had and threw together a cauliflower hash using it, riced cauliflower, and some leftover grilled vegetables. It was excellent!

My next time making this was about a month ago. I made it for a friend who I’ve been cooking for, who is on a very limited diet. I wanted to make this for one of her lunches because her diet excludes all starchy vegetables, so any potatoes were out. Unfortunately, at the time, she wasn’t eating soy either, so I had to decide what to use instead of tempeh. I love crispy coconut bacon, but it would get soggily mixed in with everything else. I’ve used eggplant a few times and have always enjoyed who it’s turned out, so that was my next pick.

When making it for my friend, Jen, rather than just throwing a few things in a skillet, I made it pretty similar to that old, non-vegan recipe, except of course, with the marinated eggplant and without any animal fat (ew). It looked and turned out so good! Jen loved it too, and I was so glad because I already wanted to use it for a post.

When doing the hash just like I did for Jen, only with tempeh, it was so incredible, and I couldn’t decide which version to share. I decided, more is better, and I’d present you with both options. That way you can use the “bacon” which is the best fit for you.

If using tempeh, you will first need to steam it for about eight minutes. Steaming it first helps remove bitterness. Once steamed, crumble the tempeh into a container you wish to use for marinating and add in the whisked marinade ingredients, coconut aminos, and smoked paprika.

If instead, you’re making the soy-free option, you will dice two cups of eggplant and add it to a dish with the marinade. I like to use Chinese eggplant (the long, skinny kind) because it is less bitter and pretty much ready-to-use. If using Italian eggplant, you may choose first to salt, rinse, and dry it before marinating, this will remove bitterness.

When your tempeh or eggplant is done marinating, heat a large cast iron skillet with coconut oil and add it to the skillet. Use a slotted spoon to omit the extra marinade. Cook this up for about five to eight minutes. Until either the tempeh is browned and to your desired crispiness, or the eggplant is tender and slightly browned. You can then remove the tempeh/eggplant from the skillet.

Wipe the skillet clean and add a little more coconut oil. You will now add onion, garlic, and the riced cauliflower. These you’ll want to cook until the cauliflower is slightly browned. Next stir in smoked paprika, sea salt, black pepper, and water. Cover, turn heat down slightly and leave it for a few minutes.

After the cauliflower softens, return the tempeh/cauliflower to the skillet and add lemon, parsley, and scallion greens. Now you can turn the heat back up and cook for a few more minutes, making sure all liquid is absorbed.

I ate this last night for dinner, in a bowl on its own, and then again this morning for breakfast alongside tofu scramble. As I mentioned, it works great on its own or on the side — and even mixed together!

If you enjoy this as well, please let me know by leaving a comment below, or by taking a pic and tagging me on Instagram, @veggiesattiffanis. Don’t forget to share which way your roll — protein style or soy-free!

Print Smoky Vegan Hash Whether you go protein style, using marinated tempeh crumbles, or soy-free using marinated diced eggplant, this hash is full of delicious flavor! Perfect as a main course or served alongside a tofu or chickpea scramble! Servings 4 side dishes or 2 main courses Author Tiffani Wells Ingredients For protein-style hash... 4 oz tempeh (ensure gluten free) half of a standard sized package For soy-free... 2 cups Chinese eggplant, diced small or any other kind of *eggplant Everything else... 1/2 cup **coconut aminos

1 1/2 tsp smoked paprika

4 cups riced cauliflower about half of a large head

1/2 medium yellow onion, diced

2 green onions, chopped whites and greens separated

3 -4 Tbsp coconut oil

1 tsp garlic, minced

3 Tbsp water

1/4 tsp sea salt

1/4 tsp black pepper

2 Tbsp fresh parsley, chopped plus more for serving

1 1/2 Tbsp lemon juice

lemon wedges (optional) for serving Instructions If using tempeh, steam (or boil) the tempeh for 8 minutes. Once cool enough to touch, crumble the tempeh into small pieces.

Whisk together the coconut aminos and 1 teaspoon smoked paprika. Add the tempeh or eggplant (whichever you are using) to the marinade and let sit for 1 - 2 hours (if using tempeh you can even marinate overnight, the longer the better!).

Once tempeh/eggplant is marinated, heat a large skillet (cast-iron works best, if you have it) to medium heat and add 2 tablespoons coconut oil. When skillet is hot, using a slotted spoon (don't dump!), add the tempeh/eggplant to the skillet. Stirring occasionally and turning down the heat slightly if oil splatters, cook until tempeh is browned and to your desired crispiness (about 4 - 6 minutes) or eggplant is tender and slightly browned (about 4 minutes). Remove tempeh/eggplant from skillet and set aside.

Wipe the skillet clean and add 1 - 2 more tablespoons oil. Once hot add the cauliflower, yellow onion, green onion whites, and garlic. Cook, occasionally stirring, until golden, about 5 - 8 more minutes.

Add the remaining smoked paprika (1/2 tsp), salt, and pepper, stir. Now add the water and cover the skillet until cauliflower is tender (about 2 - 3 minutes).

Remove lid and return the tempeh/eggplant to the skillet. Add the lemon, green onion greens, and parsley, stir. Turn up the heat slightly and about 3 more minutes, until liquid is absorbed.

Sprinkle with more parsley and serve as a side or main course, accompanied by lemon wedges, if desired. Enjoy! Notes *If using Italian eggplant, first salt, rinse, and dry the eggplant to remove bitterness. **If not soy-free, the coconut aminos may be replaced with tamari or soy sauce, but as coconut aminos are much sweeter, you will also need to add some maple syrup, to taste.

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