INGREDIENTS
1 tbsp
extra-virgin olive oil
8 oz
tempeh, crumbled
2 tbsp
tamari
1 tbsp
dijon mustard
2 tsp
pure maple syrup
1/2 tsp
oregano
1/2 tsp
garlic powder
1/2 tsp
smoked paprika
cayenne (optional)
3 cups
(1-inch) diced yukon potatoes
1 cup
diced shallot (about 2 shallots)
2 cups
shredded brussels sprouts