An easy one pot vegan meal that's both filling, delicious and nutritious. Just marinade tempeh in a rich umami spicy sauce, then fry. This dish is perfect for using up courgettes and any leftover potatoes.
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 cooked 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.
Notes
You can swap the tempeh for tofu if you prefer, though it might break up as you stir the hash.Feel free to substitute whatever vegetables you like for the courgette. Kale and cabbage are good as are peppers and butternut squash. Though frying times may differ depending on what you use.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.