Vegan corned beef tempeh is based on the traditional corned beef hash meal.
What is corned beef hash?
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.
Corned beef is beef that has been cured using salt.
Subsequently corned beef hash became even more widely prepared as it was an economical, filling meal.
Vegan Corned Beef Tempeh Hash
For this recipe I have used tempeh as the 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.
So feel free to sub out the tempeh for tofu!
Vegan Corned Beef Tempeh Hash
This is a no-oil recipe but feel free to add a tbsp of oil to sauté the onion and tempeh.
This recipe can be made gluten-free by ensuring your stock, soy sauce and tempeh is g-f.
Sub out the tempeh for tofu, mushrooms, or a white bean such as butter beans, cannellini or haricot beans.
- Sauté pan/skillet/deep frying pan
- Baking tray with sheet of greaseproof paper to line
- 800 grams potatoes 6 cups. Cubed into roughly 3 x 2 cm pieces. Skins left on if unblemished.
- 2 tbsp tamari soy sauce or soya sauce.
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 200 grams tempeh 2 cups. Cubed into smaller pieces than the potato cubes.
- 1 medium onion rough chopped
- 1 vegan stock cube I used a vegan beef Oxo stock cube
- 450 grams white cabbage about 4 cups. Shredded and chopped. Alternatively use any cabbage.
- 2 tbsp vegan Worcester sauce
- ¼ cup nutritional yeast flakes 3-4 tbsp.
- 375 ml water or 1 1/2 cups (1 cup equals 250ml)
- salt and pepper to taste parsley or chives to garnish if liked.
- 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 (1/2 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.
The following nutritional analysis is for guidance only and is not a strict calculation as ingredients vary!
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.
- Portions can be frozen. Defrost before reheating to piping hot. Use the cooking temperature detailed within the recipe.
- Next time I prepare this vegan hash I will make an extra batch and add black beans to the second batch. With this extra batch I am going to use as a burrito filling for my kids lunchboxes.
- 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.
Looking for more easy, quick, vegan meal ideas?
Try this delicious plant-based chickpea scramble: Ideal for those who are missing scrambled eggs!
And this vegan sausage pasta which is bursting with umami flavour!