Vegan' corned beef' Tempeh Hash is a no-oil recipe and is a delicious meal of crispy potatoes mixed with perfectly seasoned cabbage, onions and tempeh. Enjoy a plate of this fun retro meal for breakfast, brunch, light dinner or as a tasty meat-free side dish.
This veggie 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 including sweet potatoes.
Origins of corned beef hash
The concept of "hash" in a culinary context, means to chop or to mince, and has been around for centuries, likely dating back to at least Medieval times.
The term "hash" comes from the French word "hacher," which means "to chop." This technique of cooking, which involves chopping up leftover meat and vegetables and frying them together, was likely used in many different cultures and cuisines long before the word "hash" was specifically applied to it.
The term "hash" appeared in English-language cookbooks in the 18th century. For example, Hannah Glasse's "The Art of Cookery Made Plain and Easy," published in 1747, contains a recipe for a dish called a "hash of beef."
Corned beef hash specifically, likely originated sometime in the 19th century. Curing beef with "corns" of salt was a common practice in various cultures, and corned beef became particularly popular in England and Ireland.
Irish immigrants to the United States in the 19th century popularized corned beef, and it was around this time that corned beef hash likely first came into being.
Corned beef hash is made by chopping up corned beef and potatoes into small pieces and then frying them together, with flavourings such as onions, herbs and spices.
During the time of the Great Depression in the U.S. (1929–1939), many families struggled with high food costs and food shortages. Corned beef hash was a popular choice because it was a budget-friendly way to make use of inexpensive cans of corned beef and cheap potatoes, creating a filling meal that filled very hungry bellies.
Similarly, canned corned beef, and corned beef hash, gained popularity in Britain during both World War I and World War II due to rationing. Meat was one of the many food items that were rationed during these times, and canned corned beef was an affordable option as as it was canned it could be easily stored until required.
Moreover, tinned corned beef was also part of military rations for both the U.S. and British armed forces during these wars, contributing to its association with these periods. After the wars, corned beef hash remained a popular choice.
For another fun vegan adaptation of a popular WW2 US armed forces recipe check out our Creamed Chickpeas on Toast which is a twist on the 1940s traditional Creamed Chipped Beef, Tuna or Chicken on Toast!
Hash is traditionally a breakfast meal so a Tempeh Corned beef Hash is the perfect way to start the day! Or enjoy for a satisfying dinner along with a nice green salad and crusty bread.
Vegan corned 'beef' tempeh hash
This recipe uses tempeh as a corned beef replacement and it works well as the tempeh provides a good textural bite, savoury flavours and a darker colour compared to tofu. Although if I did not have tempeh I would use tofu or perhaps some tasty mushrooms or white beans such as butter beans, so feel free to switch out the tempeh is preferred.
Tempeh is also quick to cook and easy to prepare. It can be easily frozen so if your lucky enough to find reduced tempeh in the supermarkets or grocery stores pick it a few packs and store in the freezer as a block of tempeh is the perfect basis for many tasty vegan meals.
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 do check out this useful article by Healthline.com.
Tempeh may look different from a block of firm tofu but its a a great tofu substitute and as its prepared with whole fermented soy beans it contains more protein, fiber, vitamins and minerals, as well as probiotics, compared to tofu. If interested have a look at our Vegan Tempeh Bolognese post for more interesting information about the origins of tempeh.
How to prepare Vegan Tempeh Hash
There's two parts to preparing the best Vegan Tempeh Hash, first is to roast the chopped potatoes in the oven before using them in the hash. This way the hash can be cooked quicker, with no-oil, and the potatoes become golden and crispy. Although, a little oil can be added to the potatoes which will certainly increase their crispness level!
First, mix the chopped potatoes with soy sauce, garlic powder, onion powder and paprika powder.
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.
The potatoes can be cooked in advance and stored within the fridge for a few days until required for the hash.
While the potatoes are cooking, heat up half a cup of vegetable broth and then add the onions and tempeh, cook for 5 minutes.
Next add the chopped cabbage, vegan Worcester sauce, and a cup of vegetable broth. Pop a lid over the pan and cook for 12 minutes.
Next stir the nutritional yeast flakes through the hash, and season with salt and pepper.
To finish, tip in the cooked potatoes and stir everything together so that everything is nice and hot. Garnish with fresh parsley, chopped chives or spring onions.
Recipe notes and frequently asked questions
Tempeh hash can be stored within a sealed container in the refrigerator for 3-4 days. Or frozen for 2-3 months.
It's simple to reheat tempeh hash as the hash can be simply added to a non-stick pan and cooked over a medium heat, stirring frequently, until hot throughout. A little vegetable broth or water can be added to the pan if required to avoid the hash sticking to the pan. Reheat the hash similar to stir-frying.
Alternatively, reheat using a microwave by placing the veggie hash in a microwave dish and sprinkle a little water over the the hash, either loosely cover the dish with microwave safe food wrap or the dish may have its own lid so just loosely add this to the top. Reheat in bursts of 1-2 minutes, stirring after each burst to ensure the hash is reheated thoroughly.
Yes with a few considerations, vegan tempeh 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 broth, 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.
Of course. This recipe does not require oil to cook the potatoes, tempeh and cabbage but if you prefer a little oil can be added to the potatoes before they cook and then use a little more oil to cook the actual hash. Oil can help the potatoes become crispier and add a little more flavour to the overall hash dish but its not necessary as a no-oil tempeh hash is still delicious. Its all down to personal preferences and your own dietary needs.
A dish of tempeh hash is a tasty breakfast or brunch meal in its own right but as its low in calories a side dish or two can be added for those extra peckish days. Also if enjoying the tempeh hash for lunch or dinner some tasty sides to bulk out the meal are always welcomed.
Here are a few suggestions:
Sauces/Dressings: A tangy sauce or dressing can add a pop of flavor that complements the earthiness of the tempeh and cabbage. Consider a vegan aioli, a drizzle of tahini dressing, or even a spicy vegan Sriracha mayo. An avocado-based sauce could also add creaminess and contrast. We have an easy guacamole recipe over on our Loaded Black Bean Potato Wedges recipe.
Vegetables/Fruits: Roasted or grilled vegetables like tomatoes, mushrooms, asparagus, bell peppers, or zucchini [courgette] could add a nice variety of textures and flavors. For a sweet contrast, consider grilled or roasted fruits like pineapple or peaches.
Grains: A side of whole grains like quinoa, brown rice, couscous, or faro could add additional texture and nutritional value. Alternatively, a piece of crusty bread or whole-grain toast could provide a satisfying crunch.
Salads: A fresh salad can lighten up the meal and provide a crisp contrast to the hash. A simple mixed greens salad with a tangy vinaigrette, a cucumber and tomato salad, or an arugula [rocket] salad with lemon dressing could all work well.
Beverages: As for drinks, consider fresh squeezed orange juice or a vegetable-based smoothie for breakfast. A chilled glass of your favourite plant-based milk is also a great pairing. For a hot drink try this Turmeric Latte which is a personal favourite and amazing for those days when you need a boost!
Protein Boost: If you're looking for an additional protein source, consider adding some Baked Beans in a Tomato Sauce or Boston Baked Beans or these Traditional British Mushy Peas on the side, or topping the hash with some tofu or Chickpea Scramble or a few Crispy Tofu Bites.
Fresh Herbs: Chopped fresh herbs can add a pop of colour and flavor. Consider parsley, cilantro [coriander], chives, or dill.
Avocado: Sliced or diced avocado can add creaminess to your dish, and it pairs well with the flavors in a tempeh hash.
Sprouts: Alfalfa, bean and lentil sprouts can provide a fresh, slightly crunchy contrast to the hash.
Seeds: For some added crunch and nutrition, sprinkle a few pumpkin seeds, sunflower seeds, or sesame seeds on top of your dish.
Lemon or Lime Wedges: A squeeze of citrus can brighten up your dish and works well with tempeh. You could also zest a bit of the citrus peel on top for added colour and flavor.
Sliced Radishes: These can add a peppery flavor and a nice crunch, as well as a pop of colour.
Vegan Sour Cream, Vegan Yogurt, Vegan Mayonnaise: A dollop on top can add a creamy element to the dish. It's a nice contrast to the hearty tempeh and potatoes.
Edible Flowers: These can make any dish look fancy and appealing. Just ensure they are indeed edible and have been properly cleaned. Nasturtiums grow freely so you may find a patch in your garden and they provide a nice peppery flavour, the flowers and leaves can be eaten. I've often added the leaves to a tasty salad sandwich.
Of course, many of the tempeh hash ingredients can be easily subbed out for a similar alternative. Although, the overall flavour and texture of the veggie hash may be altered the dish will still taste amazing.
The best type of cabbage for this vegan hash recipe is what is called a white cabbage in the UK. This type of cabbage is known as a green cabbage in the US. Here is a useful list of different cabbages that would be perfect for including as part of the tempeh hash:
Green Cabbage [also known as a White Cabbage]: This is the most common type of cabbage, and it has a nice balance of sweetness and peppery flavor. It's also very sturdy, which means it can hold up well during cooking.
Savoy Cabbage: This cabbage has a milder flavor compared to green cabbage and a tender, crinkly texture that can add a nice element to your hash.
Red Cabbage: Red cabbage has a slightly peppery flavor and can add a vibrant color to your dish. Note that the color might change to a blueish hue when cooked, and this may affect the colour of the whole dish.
Napa Cabbage: Also known as Chinese cabbage, Napa cabbage has a milder, slightly sweeter flavor than other types of cabbage. It's less crisp, so it will result in a softer texture in your hash.
Bok Choy: Although it's not traditionally used in hash, bok choy could add an interesting twist. It has a mild, slightly sweet flavor and a nice crunch.
The key is to choose a cabbage that complements the other flavors in your hash.
The tempeh, potatoes, and spices will provide a lot of flavor, so a milder cabbage like Savoy or Napa could be a good choice.
On the other hand, if you're looking for a bolder flavor and a more robust texture, green cabbage could be a great choice.
A potato which holds its shape during cooking such as those waxy potatoes that produce great potato wedges, chips, fries and such, are perfect for preparing a tempeh hash.
A few suggestions:
Yukon Gold: These are all-purpose potatoes with a slightly buttery flavor. They hold their shape well when cooked, which makes them a good choice for hash.
Red Potatoes: These are waxy potatoes with a firm, smooth texture that holds up well during cooking. Their thin skin is also edible and can add a nice texture to a hash.
New Potatoes: New potatoes are young, small, and typically harvested in the spring or early summer. They have a thin, tender skin and a firm texture, which makes them a good choice for hash.
Maris Piper: A variety found mainly in the UK, these are versatile, all-purpose potatoes that work well in many dishes, including hash.
Desiree Potatoes: These are also commonly found in the UK. They're an all-purpose potato with a firm texture that works well in hash.
Charlotte Potatoes: A popular salad potato in the UK, Charlottes are also great for hash due to their firm texture and waxy flesh.
Potatoes can be cooked easily and quickly using an air-fryer, and it can make more sense to cook the potatoes in an air-fryer if your limiting the use of your oven due to energy costs. The potatoes for this tempeh hash recipe are roasted in an oven but they can also be air-fried.
Here's an easy method:
Season the Potatoes: First, mix the potatoes with the seasonings—paprika, onion powder, garlic powder, and soy sauce. If you don't mind a small amount of oil, a teaspoon or two can help the seasonings adhere better to the potatoes, but this is optional.
Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes. This isn't necessary with all air fryer models, but it can help to ensure even cooking.
Arrange the Potatoes in the Air Fryer: Add the seasoned potatoes to the air fryer basket. Be sure not to overcrowd the basket.
Cook the Potatoes: Cook the potatoes at 400°F (200°C) for about 15 minutes. Halfway through the cooking time, shake the basket or use a spatula to flip the potatoes. This will help them to cook and crisp up evenly.
Check for Doneness: At the end of the cooking time, check the potatoes to see if they're done. They should be crispy on the outside and tender on the inside. If they're not quite done, you can cook them for another few minutes, checking regularly to ensure they don't burn.
Serve: Once the potatoes are cooked to your liking, remove them from the air fryer and add to the recipe while they're still warm, or cool and store within the fridge for using with tempeh hash recipe later.
Remember, air fryer models can vary, so you might need to adjust the cooking time or temperature slightly based on your specific device. Always be careful when handling the air fryer basket, as it can get very hot.
Leftover tempeh hash can be simply enjoyed straight from the refrigerator as a tasty snack or as a quick vegan breakfast along with a slice of toasted bread, but to repurpose the hash into a more filling meal try one of the following ideas:
Stuffed Bell Peppers or Tomatoes: Use the hash as a filling for bell peppers or tomatoes, top with a sprinkle of vegan cheese, and bake until the vegetables are tender and the cheese is melted and bubbly.
Wrap or Burrito: Use the hash as a filling for a wrap or burrito. Add some fresh veggies, avocado, or your choice of sauce for extra flavor. A simple layer of vegan mayonnaise, salsa or hummus along with the hash filling is enough for a quick delicious lunch wrap or burrito.
Breakfast Tacos: Heat up the leftover hash and serve it in corn or flour tortillas with some hot sauce, vegan sour cream, or salsa.
Vegan Frittata or Quiche: You can use the leftover hash as a filling for a vegan frittata or quiche. Use a tofu or chickpea flour base for the egg substitute. Or use a vegan egg replacer that can be used to prepare scrambled eggs.
Shepherd's Pie: Use the leftover hash as the base for a vegan shepherd's pie. Top with mashed sweet potatoes or swede [rutabaga] and bake until golden and crispy on top. Some vegan gravy stirred through the hash before topping with the mash will provide extra flavour and moisture to the drier hash filling.
Stir-Fry: Add the hash to a stir-fry. Mix it with additional vegetables, beans, and your favorite stir-fry sauce.
Hash Sandwich: Put the hash between two slices of bread with your favorite vegan cheese and grill it for a hearty sandwich.
Remember, the leftover hash can always be reheated and enjoyed as is, too. It could make a quick and easy lunch, or you could serve it with a crispy green side salad for a balanced dinner. The possibilities are endless!
More easy vegan breakfast ideas:
For more tasty easy vegan breakfast and brunch ideas then do check out our growing collection of Vegan Breakfast Recipes.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
Vegan Corned Beef Tempeh Hash
- Non-stick sauté pan or skillet or similar
- Baking tray lined with parchment [baking] paper
- 800 grams potatoes cubed into roughly 3 x 2 cm pieces, skins left on if unblemished.
- 2 tablespoon soy sauce
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprika powder
- 125 millilitres vegetable broth
- 200 grams tempeh cubed into smaller pieces than the potato cubes
- 1 medium onion rough chopped
- 2 tablespoon vegan Worcester sauce or replace with soy sauce
- 450 grams white cabbage shredded and chopped, alternatively use any variety of cabbage
- 240 millilitre vegetable broth use a vegan 'beef' flavour if available
- 3 tablespoons nutritional yeast flakes
- Preheat oven to 200 Fan, 220 C, 428 Fahrenheit, Gas 7.
Prepare the potatoes:
- Mix the cubed potatoes with soy sauce, garlic powder, onion powder and paprika.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 tablespoon soy sauce, 2 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoon paprika powder
Prepare the tempeh hash:
- Meanwhile as the potatoes are roasting, prepare the hash. Add the tempeh, onion and 125ml [½ cup] of vegetable broth to a pan. Bring to a gentle boil and cook for 5 minutes over a medium heat.200 grams tempeh, 1 medium onion, 125 millilitres vegetable broth
- Next add the Worcester sauce, cabbage and an extra 240ml (1 cup) vegetable broth.Stir everything together, pop a lid over the pan and cook for 12 minutes.450 grams white cabbage, 2 tablespoon vegan Worcester sauce, 240 millilitre vegetable broth
- 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 if using.
- Nutritional data is provided for guidance only and is not an exact calculation as ingredients can vary.
- Store leftover tempeh hash for 3-4 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 broth or water to help the hash reheat without sticking too much.
- Tempeh can be substituted for firm tofu, mushrooms or a white bean such as butterbeans.
- For a gluten-free tempeh hash choose a gluten-free broth, and a gluten-free soy sauce such as Tamari or for a soy free alternative Coconut Aminos.
Prepared this tasty vegan 'corned beef' tempeh hash meal?
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Thanks so much Jacq x