Name: Vegan meatball and hash brown skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz tempeh, crumbled into large chunks; 6 large egg whites; 3/4 medium russet potato, peeled and small diced; 1 tsp avocado oil; 1/4 red bell pepper, diced; 1/4 medium yellow onion, diced; 1/2 tsp salt; 1/2 tsp black pepper; 1 green onion, sliced; 1 tbsp water

Nutrition

Per serving

523 calories

Protein: 49g; 36% of calories
Carbs: 49g; 36% of calories
Fat: 17g; 28% of calories

Instructions

Prep 15 min · Cook 10 min

Heat about two thirds of the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and half the salt. Cook, stirring occasionally, until the potatoes are golden and starting to soften, about 8 minutes. Add the water and cover for 2 minutes to steam the potatoes through.
Remove the lid and add the tempeh chunks, bell pepper, and onion to the skillet. Cook, stirring frequently, until the tempeh is browned and the vegetables are tender, about 8 minutes. Season with black pepper and the remaining salt. Move the hash to one side of the pan.
Add the remaining oil to the empty side of the skillet. Pour in the egg whites. Cook undisturbed until the edges are opaque, then gently fold until the whites are fully set but still moist, about 3 minutes. Done when fully set, 165°F.
Transfer the tempeh meatball and potato hash to a plate and top with the scrambled egg whites. Garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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