Tvp Hash

Elevate your breakfast game with this hearty and plant-based TVP Hash! Packed with protein-rich textured vegetable protein (TVP), golden-crisped russet potatoes, and a medley of vibrant veggies like bell peppers and onions, this dish is both satisfying and flavorful. Infused with bold spices like smoked paprika and cumin, and finished with a dash of soy sauce for an umami kick, this easy skillet recipe is perfect for a vegan breakfast, brunch, or even dinner. Ready in just 40 minutes, this one-pan wonder is both meal-prep-friendly and customizable—top it with fresh parsley for a bright finish or add your favorite hot sauce for an extra kick. Whether you're searching for a high-protein vegan recipe or a creative way to use TVP, this hash will become a new go-to!

Nutriscore Rating: 89/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 1 cup Vegetable broth
• 2 medium Russet potatoes
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 1 medium, diced Bell pepper
• 2 minced Garlic cloves
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Red chili flakes
• 1 tablespoon Soy sauce
• 0.5 teaspoon (adjust to taste) Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, chopped (optional garnish) Fresh parsley

Directions

Step 1

1. Rehydrate the TVP: In a medium-sized bowl, combine the TVP with 1 cup of hot vegetable broth. Stir to combine and let it sit for about 10 minutes, or until the liquid has been absorbed. Fluff with a fork and set aside.

Step 2

2. Prepare the potatoes: Peel the potatoes and dice them into small, bite-sized cubes. Rinse them under cold water and pat them dry with a kitchen towel.

Step 3

3. Cook the potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes in a single layer and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and crispy. Remove the potatoes from the skillet and set aside.

Step 4

4. Sauté the vegetables: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper, and sauté for 4-5 minutes, until they soften slightly. Stir in the minced garlic and cook for an additional 1 minute.

Step 5

5. Add the spices: Sprinkle smoked paprika, ground cumin, and red chili flakes over the sautéed vegetables. Stir well to evenly coat the veggies in the spices.

Step 6

6. Combine TVP and vegetables: Add the rehydrated TVP to the skillet along with the soy sauce. Stir everything thoroughly and cook for 3-4 minutes, allowing the TVP to absorb the flavors.

Step 7

7. Mix in the potatoes: Return the crispy potatoes to the skillet. Gently toss everything together and cook for another 2-3 minutes. Adjust the seasoning with salt and black pepper to taste.

Step 8

8. Serve: Transfer the TVP hash to a serving dish. Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	1076 grams (1076.0g)

Amount per serving	% Daily Value*
Calories	1450

Total Fat 33.80g	43%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 3.50g
Cholesterol 0mg	0%
Sodium 2421mg	105%
Total Carbohydrate 170.90g	62%
Dietary Fiber 41.40g	148%
Total Sugars 23.40g
Protein 120.40g	241%

Vitamin D 0IU	0%
Calcium 504mg	39%
Iron 28mg	153%
Potassium 6675mg	142%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.7%

Protein: 32.8%

Carbs: 46.5%