Vegan 'Corned Beef' Hash

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This Vegan' corned beef' Hash is a delicious meal of crispy potatoes mixed with cabbage, onions and tempeh. Enjoy a plate of this fun vintage meal for breakfast, brunch, a light dinner or as a tasty side dish.

vegan corned beef hash in a cast iron skillet pan with red tea towel underneath and wooden background.

This vegetable hash is very versatile as the tempeh can be easily replaced with tofu, mushrooms or white beans such as butter beans. While the cabbage and potatoes can be any variety such as kale or sweet potatoes. Hash is traditionally a breakfast meal so a meat-free tempeh corned beef hash is the perfect way to start the day! Or enjoy for a nice dinner along with a green salad and crusty bread.

💛 Why You'll Love This Vegan 'Corned Beef' Hash

🥔 An easy and quick recipe & a plant-based version of a vintage classic.
🌿 Made with simple, everyday ingredients no fancy or hard-to-find items needed.
🥬 Easy to customise with whatever veg you have on hand, swap the cabbage for kale or the tempeh for mushrooms, tofu, or beans.
🔥 Deliciously crispy roasted potatoes.
🧂 Flavour-packed thanks to savoury seasonings, a touch of vegan Worcester sauce, and a sprinkle of nutritional yeast.
🕰️ Make-ahead friendly can roast the potatoes in advance for a quick and easy meal later in the week.
🍲 A versatile dish perfect for breakfast, brunch, or a satisfying light dinner.
🧒 A great way to sneak in vegetables for those fussier eaters.
🧺 Inspired by frugal and filling vintage hash recipes, a proper old-school favourite made meat-free.

How to prepare

There's two parts to preparing the best vegan tempeh hash. The first step is to roast the chopped potatoes in the oven before using them for the recipe. This way the hash can be cooked quicker. It's your choice whether you prefer to roast your potatoes in oil or go oil-free.

A tray of roasted potatoes for vegan hash

Step 1: Mix the chopped potatoes with soy sauce, garlic powder, onion powder and paprika powder. If using oil you can add a few tablespoons.

Step 2: Bake for 25-40 minutes, exact cooking times will depend on how small or large the potatoes are cut and what variety potatoes are used. Alternatively, the potatoes can also be cooked in an air-fryer.

Tip: The potatoes can be cooked in advance and stored within the fridge for a few days until required for the hash.

Step 3: While the potatoes are cooking, heat up half a cup of vegetable stock or heat a tablespoon of oil. Add the onions and tempeh, and cook for 5 minutes.

Step 4: Next add the chopped cabbage, vegan Worcester sauce, and a cup of vegetable stock. Pop a lid over the pan and cook for 12 minutes.

cooked ingredients for vegan hash in pan.

Step 5: Next stir the nutritional yeast flakes through the hash, and season with salt and pepper.

Roast potatoes added to cooked vegan hash in pan and garnished with parsley

Step 6: To finish, add in the cooked potatoes and stir everything together so that everything is nice and hot. Garnish with fresh parsley, chopped chives or spring onions.

Serving suggestion: Victorian hash recipes were prepared with gravy so for a tasty historical meal you could drizzle over some meat-free gravy over the finished corned beef hash.

***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***

📖 Recipe

Vegan Corned Beef Hash

Course: Breakfast, Dinner, Lunch, Side Dish

Cuisine: American, British

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings: servings

Calories: 323kcal

Author: Jacq

Print Recipe

US Customary - Metric

Equipment

Non-stick sauté pan or skillet or similar
cooking spatula
Baking tray lined with baking paper

Ingredients

Potatoes

800 grams potatoes (cubed into roughly 3 x 2 cm pieces, skins left on if unblemished - can replace with sweet potatoes)
2 tablespoons soy sauce
2 teaspoons garlic powder
1 teaspoons onion powder
2 teaspoons paprika powder

Optional:

1-2 tablespoons olive or vegetable oil

Tempeh hash:

125 millilitres vegetable stock or 2 tablespoons of vegetable or olive oil
200 grams tempeh (cubed into smaller pieces than the potato cubes)
1 medium onion (chopped)
2 tablespoons vegan Worcester sauce (or replace with soy sauce)
450 grams white cabbage (shredded and chopped, alternatively use any variety of cabbage or kale)
240 millilitres vegetable stock use a vegan 'beef' flavour if available
3 tablespoons nutritional yeast flakes

Optional garnish

chopped chives or parsley of spring onions

Instructions

Preheat the oven to 200°C fan / 220°C / 425°F / Gas Mark 7.

Prepare the potatoes

Mix the cubed potatoes with soy sauce, garlic powder, onion powder and paprika, and the oil if using. Spread out on the baking tray and bake on the middle shelf until golden and soft. This will take about 25-45 minutes depending on your oven and size of potato cubes. Turn potatoes around half way through cooking.
800 grams potatoes, 2 tablespoons soy sauce, 2 teaspoons garlic powder, 1 teaspoons onion powder, 2 teaspoons paprika powder, 1-2 tablespoons olive or vegetable oil

Prepare the tempeh hash

Meanwhile as the potatoes are roasting, prepare the hash. Add the tempeh, onion and 125ml [½ cup] of vegetable stock to a pan. Bring to a gentle boil and cook for 5 minutes over a medium heat.
Alternatively, if using oil instead of vegetable stock heat it up over a mediumn heat and then cook the ingredients for 5 minutes, stirring frequently.
200 grams tempeh, 1 medium onion, 125 millilitres vegetable stock or 2 tablespoons of vegetable or olive oil
Next add the vegan Worcester sauce, cabbage vegetable stock. Stir everything together, pop a lid over the pan and cook for 12 minutes.
450 grams white cabbage, 2 tablespoons vegan Worcester sauce, 240 millilitres vegetable stock
Remove the lid from the pan and stir through the nutritional yeast flakes and season with salt and pepper to taste.
3 tablespoons nutritional yeast flakes
Once the potatoes are ready add these to the tempeh hash and stir to combine everything, and if the potatoes have cooled a little, heat them up by stirring the hash until everything is nice and hot.
Garnish with parsley or chives or spring onion, if using.
chopped chives or parsley of spring onions

Notes

Nutritional data is provided for guidance only and is not an exact calculation as ingredients can vary.
Store leftover tempeh hash for up to 3 days within a covered container in the refrigerator.
Or freeze for 2-3 months. Thaw out before reheating.
Reheat the hash in a non-stick pan by stir-frying it until it is piping hot throughout. Add a little vegetable stock or oil to help the hash reheat without sticking too much.
Tempeh can be substituted for firm tofu, mushrooms or a creamy large bean such as butterbeans.
For a gluten-free tempeh hash choose a gluten-free stock, and a gluten-free soy sauce such as Tamari or for a soy free alternative go with Coconut Aminos.

Nutrition

Frequently asked questions

Is this vegan hash suitable for gluten-free diets?

Yes with a few considerations, this vegan hash is a good choice for gluten-free diets. First use a gluten-free soy sauce such as Tamari or go for coconut aminos if you'd also like to be soy free. Next, use a gluten-free vegetable stock, and check that your vegan Worcester sauce is also free from gluten ingredients. If not replace this sauce with extra Tamari. Tempeh its self should be gluten-free and nutritional yeast flakes are also usually gluten-free, but its best to check the ingredients to be sure.

Can I substitute any of the Tempeh Hash ingredients?

Yes, many of the tempeh hash ingredients can be easily subbed out for a similar alternative such as use sweet potatoes or butternut squash instead of white potatoes. The cabbage can be swapped out for kale or spinach which would only need to be stirred through at the end of cooking as it will wilt in the heat. The tempeh can be subsituted for firm tofu, butterbeans, or perhaps chopped vegan sausages.

More vegan breakfast & brunch recipes

We have a few more family favourite vegan breakfast & brunch recipes to share such as this Vegan Kedgeree and these Vegan Welsh Cakes. Also these classic Scotch Pancakes and for something a bit different this Scrambled Chickpeas are very nice. As nice as these recipes are we like to enjoy them for special occasions, but a daily staple in our house is good old Scottish Porridge which is very nice any time of the day!