New This Month

Southwestern Breakfast Hash


No one will miss eggs when you serve up this vegan breakfast meal.

  • Servings: 4

Photography: John Kernick

Source: Whole Living, April 2011


  • 2 medium red potatoes, scrubbed and cut into 1-inch pieces
  • 3 tablespoons canola oil
  • 1/2 teaspoon ground cumin
  • 1 jalapeno, seeded and finely diced
  • 3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)
  • 8 ounces cherry tomatoes, halved
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 teaspoons nutritional yeast seasoning
  • 1 package (8 ounces) plain, pasteurized organic tempeh, crumbled
  • 1 medium avocado, coarsely chopped
  • Coarse salt and freshly ground black pepper


  1. Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes. Drain and set aside.

  2. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes. Transfer to a bowl; set aside.

  3. Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heated through. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.

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