I’ve always been one of those people that wants breakfast at strange times of the day. I’m a late night person and I don’t work the conventional 9 – 5 grind. So if you find me making a breakfast type dish, it’s most likely in the evening. Did someone say Brinner? Yes indeed, let’s do this!
This recipe was completely experimental and it turned out pretty awesome. I’d never put gravy over hash browns before and I was truly delighted by the taste and texture combination. Now I could of went the boring route and just put plain gravy over the hash browns but I needed some more substance then that. Mushrooms always tend to make a nice vegan gravy and I thought if I added some tempeh in there it would give it some more body and make it a complete meal. Adding a bit of spice I topped it off with sriracha, which is one of my favorite hot sauce accouterments. So with no further ado here is the recipe.
Hash Browns with Mushroom & Tempeh Gravy
Prep Time: 15 mins | Cook Time: 30 mins
You could serve this dish for breakfast or brinner, either way it’s a winner. It’s a tasty dish that will fill you up and you can make it with or without the sriracha.
Number of servings: 4
1 lb bag of frozen hash browns
2 tbsp of olive oil
1 package of tempeh, (cut into 8 rectangles)
1 tbsp olive oil
Sauce for Tempeh:
1/4 cup coconut liquid aminos (you could us Braggs liquid aminos as well)
1/4 tsp liquid smoke
2 tbsp coconut sugar (or sugar of choice)
1 tsp sage
1/2 tsp chili powder
1/2 tsp salt
1/8 tsp pepper
1 16oz package of cremini mushrooms (roughly chopped)
1 tbsp olive oil
1 cup almond milk
1/2 all purpose gluten free flour
3 tbsp earth balance spread
1/2 tsp salt
1/4 tsp pepper
(1/2 – 1 cup of water for thinning the gravy if it is too thick)
To begin you’ll want to start with the tempeh. Cut into 8 rectangular slices and in the meantime heat a large frying pan over medium heat and add the olive oil. While the pan is heating you can add all of the tempeh sauce ingredients to a bowl and stir and then set aside. Pan fry your tempeh bringing it to a golden brown on each side. Once all sides are browned pour your sauce over the tempeh covering it well and remove from heat. Set aside and let cool. Once the tempeh is cool you’ll want to cut it into cubes to add to the gravy.
For the gravy you’ll want to cook your mushrooms first. Heat a large frying pan over medium heat, add olive oil and add your mushrooms. Saute for 5-8 minutes until they cook down a bit. Once they are done remove from heat.
To put the gravy together in a medium sauce pan heat the earth balance spread over medium heat. Once it melts add flour and stir until it reaches a slightly golden color. Next add in your milk and bring to a boil, stirring often. Once boiling add in tempeh and mushrooms and bring down to a simmer. Simmer for about 15 minutes and add salt and pepper, if your mixture is too thick you can add up to a cup of water to thin it.
For the hash browns heat a large frying pan over medium high heat and add olive oil. Once hot add in your hash browns and cook till browned and crisp on both sides. You’ll cook it about 5 – 7 minutes on each side.
To assemble the deliciousness, grab a plate add your hash browns, top with gravy and to kick in a little bit of heat fire it up with some sriracha or your favorite hot sauce.