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Tempeh Hash with Brussels Sprouts
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces tempeh, crumbled
  • 2 tablespoons tamari
  • 1 tablespoon dijon mustard
  • 2 teaspoons pure maple syrup
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Pinch of cayenne (optional)
  • 3 cups (1-inch) diced yukon potatoes
  • 1 cup diced shallot (about 2 shallots)
  • 2 cups shredded brussels sprouts
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