Ingredients:

16 ounces tempeh, crumbled
1 tsp hing
1/2 cup kale, chopped or shredded
2 cups potato, shredded (I use frozen hash browns)
1/4 cup raw pumpkin seeds, chopped
1/4 cup nutritional yeast
2 tablespoons roasted sesame seed oil
2 tablespoons olive oil
3 tablespoons chopped fresh parsley   
salt and pepper, to taste

Ingredients:

16 ounces tempeh, crumbled
1 tsp hing
1/2 cup kale, chopped or shredded
2 cups potato, shredded (I use frozen hash browns)
1/4 cup raw pumpkin seeds, chopped
1/4 cup nutritional yeast
2 tablespoons roasted sesame seed oil
2 tablespoons olive oil
3 tablespoons chopped fresh parsley   
salt and pepper, to taste
paprika, to taste

Directions:

1. Preheat oven to 350 degrees F. Combine all ingredients except paprika into a bowl and stir until everything is well coated in oil.  You can add water or more oil as needed.

3. Lay out on cookie sheet or shallow, wide dish (for crispiness). If the dish is too deep, the top will brown and the rest will simply cook.

2. Dust with paprika and bake for about 20-30 minutes, or until browned.

Serves: 4, Preparation time: 15 minutes
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