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Smoky Hempeh Cuban Skillet
Happy Weekend! Endless possibilities exist with a plant based diet, okay? But we would be lying if we said we didn’t crave dishes that used to occupy our plate. We miss things; we miss certain flavor combinations. One of those things is a cuban sandwich.
We love our brunch around here, so it was a great opportunity to bring together the flavors of a cuban sandwich. Using a couple of our favorite ingredients, we created a breakfast skillet we will be making again very soon.
We used hempeh (made from peanuts and hemp seeds) made in nearby North Carolina. Smiling Hara Tempeh makes their hempeh with smoked salt and pepper, so it was the perefect addition. Happy Skin Kitchen gave us this perfect method to make the hempeh sticky, and added a layer of “meatiness”.
The mustard drizzle was made with our absolute favorite mustard, Mustard and Co.. We have been topping everything lately with a sprinkle of gomasio from Urban Kitchen Apothecary , and this skillet recipe was no different.
Multiple variations are possible if you need to alter the dish. Vegan? Omit eggs and cheese, and sprinkle in some nutritional yeast with the potatoes. Your diet allows for animal protein? Sub your animal protein of choice for the hempeh.
Cut hempeh (or tempeh) into cubes. In a pan, heat oil over medium temperature. Brown hempeh cubes on all sides. Add tamari and maple syrup, stir to combine, and cook 1 additional minute. Leave in pan; remove from heat, and set aside.
In a large pan, heat oil over medium temperature. Add onions; season with salt and pepper, and cook for 6 minutes, or until just translucent. Add garlic; cook for an additional 2 minutes, and remove from pan.
To the same pan, heat a glug of oil over medium temperature. Add potatoes, and season with salt and pepper. Occasionally shaking pan, cook until brown and fork-tender, approximately 12 minutes.
While the potatoes are cooking, prepare the mustard and pickle relish.
To a small bowl, add mustard. Starting with ½ tablespoon of water at a time, thin mustard until consistency easily drizzles off the back of a spoon. Set aside.
To a small bowl, add pepperoncini and pickles. Stir well to combine; set aside.
Preheat oven to 350°. Add onions and garlic back to potatoes, check for seasoning, and stir to combine. Top with sticky hempeh, and cheese. Bake until cheese melts, approximately 3-5 minutes.
Drizzle with mustard and pickle relish. If desired, garnish with eggs, chives and gomasio.
*If using a smaller pan, potatoes may be browned in batches.
*Cast iron was used for cooking.
*Serves 4-6 people.