An easy one pot meal that’s filling as well as delicious and nutritious. Just marinade tempeh in a rich umami spicy sauce, then fry. This vegan courgette tempeh hash is perfect for using up courgettes and any leftover cooked potatoes.
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We’ve started to harvest our potatoes. Hoorah! The not such good news is that because of this summer’s drought, they’re decidedly on the small side. This does make them ideal for this courgette tempeh hash though.
Courgette Tempeh Hash
Potatoes are the key to this dish. You can substitute the tempeh and the courgettes, but the potatoes are a must. They provide substance, flavour and additional texture. You don’t want this courgette tempeh hash to end up as a boring indistinct generic vegetable mush.
It’s a great dish for using up leftover potatoes, but if you don’t have any, just boil some fresh. Small firm potatoes are ideal so that they don’t get too mushy when you’re frying everything together. I must admit I’ve been cooking our potatoes specifically for this dish. If you do this, just make sure they’re only just cooked and you drain them well.
Having said that, it’s a hash after all and you really don’t need to worry too much. I’ve made it a few times recently and our potatoes are floury ones which makes it difficult to keep them firm. I’ve been known to over-boil them on more than one occasion. In fact, you’ll see evidence of this if you look at my photos. So, as is often the case, do as I say not as I do.
But before you do anything else you need to marinade the tempeh. Just mix the marinade ingredients together in a bowl, chop the tempeh and stir to cover. The tempeh will absorb the flavours as you get on with preparing and cooking the other ingredients.
Once you’ve got the tempeh marinading and the potatoes cooking, start by frying an onion. A large nonstick frying pan is best for this. I use a cast iron pan*. Cut the courgettes into chunks and add to the onions once they’re translucent.
It’s best to keep some texture in the courgettes, so you don’t need to cook them for as long as you think you might. Then it’s just a case of tipping in the tempeh along with any marinade that’s left in the bowl and stir frying for a few minutes. Finally add the potatoes and fry on a highish heat for a few more minutes or until the potatoes have taken on some colour and everything is piping hot.
The courgettes should be tender, but still have a bit of bite to them. And ideally, you want the tempeh and potatoes to have caramelised and crisped up in places. That way you get a mixture of soft, crisp and chewy textures. Check for seasoning before serving. I err on the side of caution when it comes to salt. You may want to add more.
What Can You Use Instead of Tempeh?
Don’t worry if you can’t get hold of tempeh. I really like it as it’s more robust than tofu, has a lot of nutritional qualities and holds a good umami flavour all its own. But some people are not so keen. Tofu is a more familiar item and is easier to get hold of. Make sure you choose a firm tofu block.
So by all means substitute tofu for tempeh in this dish. The only thing you’ll need to look out for is the vigour in which you stir the hash. Tofu is not as substantial as tempeh and is more likely to fall apart.
What Can You Use Instead of Courgettes?
At the moment, the courgette glut is on. Once our allotment courgettes actually started producing, there’s been no stopping them. This means I’ve had to get creative in the kitchen over the last month. We’ve been eating courgettes most days and I didn’t want us to get bored of them. Homegrown courgettes are a real treat after all.
So this courgette tempeh hash is one of the recipes I’ve come up with. I’ve already posted my latest courgette cake recipe and then there’s been the old standby, courgette fritters. I have plenty of other courgette recipes too.
Courgettes are good in this recipe as they provide some welcome fresh green colour to the dish. They’re also good for absorbing flavour. But there are plenty of other vegetables you could use if you don’t have courgettes or don’t like them. Kale or cabbage are both delicious and uber-nutritious too. A mix of colourful peppers, butternut squash or even aubergine would also work. And actually spinach added just at the end of the process is another vegetable to try.
If you use kale or cabbage, they’ll take a bit longer to cook than courgettes. Slice them finely and add to the pan soon after the onions. Wait until you’re happy with their texture before adding any of the other ingredients.
Other Vegan Tempeh Recipes You Might Like
- Butternut squash tempeh chilli via Stacey Homemaker
- Carbonara with swede and tempeh “bacon” bits via Cook Veggielicious
- Christmas tempeh ‘sausage’ stuffing balls via The Vegan Larder
- Jamaican jerk tempeh wraps via The Taste Space
- Marinated tempeh with roasted grapes and fennel via Tin and Thyme
- Tempeh buddha bowl via The Live In Kitchen
- Tempeh sandwiches and toasties (vegan) via Give Me Some Spice
Keep in Touch
Thanks for visiting Tin and Thyme. If you try this recipe for courgette tempeh hash, I’d love to hear about it in the comments below. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more courgette recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Courgette Tempeh Hash. PIN IT.
Courgette Tempeh Hash – The Recipe
Courgette Tempeh Hash
- 1 tsp smoked paprika
- 1 clove garlic – minced or finely chopped
- 1 tbsp tamari or shoyu soya sauce
- 2 tbsp red wine
- 2 tsp chilli sauce my homemade chilli sauce is a good one
- 1 tbsp sesame oil, peanut oil or failing that sunflower oil
- 200 g tempeh – cut into bite size chunks
- 1 tbsp sunflower oil
- 1 onion – halved and thinly sliced
- ¼ tsp sea salt
- 1 large courgette or 2 small ones – cut into small chunks
- 300 g leftover potatoes or small raw potatoes – scrubbed not peeled and cut into bite size chunks
- a few sprigs of parsley – chopped
- Mix all the marinade ingredients together in a bowl, then stir in the tempeh so that it's all covered. Stir again after five minutes or so.
- If you haven't got any leftover potatoes, put the raw ones onto boil. Salt the water and cook for 10 minutes or until just tender. Drain and allow to steam dry for a couple of minutes.
- In a large nonstick frying pan, heat the oil over a moderate heat. Add the onion slices and fry until translucent – about 5 minutes.
- Stir in the salt, followed by the courgettes. Fry for a further five minutes, stirring occasionally.
- Add the tempeh along with any marinade left in the bowl. Fry for another 5 minutes, stirring occasionally.
- Finally, add the potatoes and fry for a further 5 minutes, stirring occasionally. The courgettes should be tender, but still have a bit of bite to them. The tempeh and potatoes should be caramelised slightly in places.
- Check for seasoning, scatter over the parsley and serve.
I’m sharing this recipe for my vegan one pot courgette tempeh hash with Cooking With My Kids for #CookBlogShare.
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