Vegan' corned beef' tempeh hash is a delicious meal of crispy potatoes mixed with fried or sautéed perfectly seasoned cabbage and tempeh.
Enjoy a plate of this retro adapted meal for breakfast, brunch, light dinner or as a side dish.
Cabbage, potato and tempeh hash is so simple, yet wholesome and budget-friendly.
Hash meals were a popular wartime or Great Depression meal.
This veggie adapted hash is easily versatile as the tempeh can be easily replaced with tofu, mushrooms or creamy white beans. And the cabbage and potatoes can be any variety.
What is corned beef hash?
The definition of the word hash simply means food that has been chopped into small pieces and cooked together.
Vegan corned beef tempeh is based on the traditional corned beef hash meal.
Corned beef is beef that has been cured using salt.
Corned beef hash is a meal that has been popular in the US for hundreds of years, and was traditionally prepared using leftovers of beef, potatoes, cabbage and onions. The word hash translates from French meaning to chop.
Hash meals prepared with meat, potatoes and vegetables have been in existence in Britain as far back as the 14th Century!
During World War 2 tinned meat became popular, especially tins of corned beef, as processed meat was more accessible than fresh.
Subsequently corned beef hash became even more widely prepared as it was an economical, filling meal.
Vegan Corned Beef Tempeh Hash
This recipe uses tempeh as a corned beef replacement.
Tempeh is produced by naturally fermenting whole soya beans and has been used as an important food source in Indonesia for over a thousand years.
For more information about the health benefits of tempeh check out this post by Healthline.com.
Tempeh works well in this recipe as it offers more texture, colour and flavour compared to tofu pieces. Although if I did not have tempeh I would use tofu or perhaps some tasty mushrooms or creamy white beans.
So feel free to sub out the tempeh for tofu!
Vegan Corned Beef Tempeh Hash Recipe Notes
- Tempeh hash will stay fresh in the fridge for 3 days.
- Reheat in the oven or on the stove top in a skillet/frying pan until piping hot. A little water or veggie broth may be required to avoid sticking to the pan.
- Or freeze for up to 3 months.
- Defrost before reheating to piping hot. Use the cooking temperature detailed within the recipe.
- Tempeh hash is tasty garnished with some parsley or chives.
- Serve vegan corned beef hash with some vegan mayonnaise either shop-bought or home-made.
- My son loves tomato ketchup with this vegan hash. Try brown sauce or BBQ sauce if liked. Even some sweet chilli sauce would be tasty!
- Prepare a vegan gravy to pour over the vegan hash.
- Make it spicy! Add a chopped chilli at the beginning with the onion.
- Add your favourite seasonings to tailor your vegan hash to your preferences.
- As vegan hash is naturally low in calories bulk out the meal with some veggie sides such as peas and sweetcorn, or mashed turnip, and serve with some crusty bread!
- Look out for tempeh on special offer and then freeze it until required! I do this often and tempeh freezes and defrosts really well!
- Sub out white potatoes for sweet potatoes.
Vegan Corned Beef Tempeh Hash
- Sauté pan/skillet/deep frying pan
- Baking tray with sheet of greaseproof paper to line
- 200 grams tempeh Cubed into smaller pieces than the potato cubes.
- 1 medium onion rough chopped
- 450 grams white cabbage Shredded and chopped. Alternatively use any cabbage.
- 2 tablespoon vegan Worcester sauce or soy sauce
- 3 tablespoons nutritional yeast flakes
- 375 millilitre vegetable stock use a vegan 'beef' flavour if available
- Preheat oven to 200 Fan/ 220 Celsius/428 Fahrenheit/ Gas 7.
- Mix cubed potatoes with tamari, garlic powder, onion powder and paprika.Spread out on the baking tray and bake on the middle shelf until golden and soft.About 25-45 minutes depending on your oven and size of potato cubes.Turn potatoes around half way through cooking.
- Meanwhile add the tempeh, onion, stock cube and water to the sauté pan. Bring to a simmer and cook for 5 minutes.
- Add the Worcester sauce, cabbage and 250ml (½ cup) water.Mix.Add a lid to the pan and cook for 12 minutes.
- Mix through nutritional yeast flakes. Season with salt and pepper to taste.
- Once potatoes are ready add to the cabbage-tempeh mix. Mix.Serve or keep hot until other sides, etc are ready by popping the tempeh hash into a warm oven for a short time.
- Garnish with parsley or chives.
Prepared this tasty vegan 'corned beef' tempeh hash meal?
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So we can admire your good cooking!
Thanks so much Jacq x