Smoky Tempeh, Mushroom, and Roasted Potato Breakfast Skillet | VegNews

Ingredients

• 1½ cups low-sodium
• vegetable broth
• , divided
• 1 teaspoon cumin
• 2 teaspoons smoked paprika, divided
• 1 teaspoon parsley flakes
• 1 teaspoon black pepper, divided
• ½ teaspoon thyme
• 4 Russet potatoes, cubed
• 1 (8-ounce) package mushrooms, chopped
• 2 bell peppers, thinly sliced
• 2 small zucchinis, sliced into half moons
• 1 (6-ounce) package
• tempeh
• , cubed
• 1 teaspoon onion powder
• 1 tablespoon low-sodium soy sauce