Vegan' corned beef' Tempeh Hash is a no-oil recipe and is a delicious meal of crispy potatoes mixed with perfectly sautéed seasoned cabbage and tempeh. Enjoy a plate of this fun retro and vintage meal for breakfast, brunch, light dinner or as a side dish.
800gramspotatoescubed into roughly 3 x 2 cm pieces, skins left on if unblemished.
2tablespoonsoy sauce
2teaspoongarlic powder
1teaspoononion powder
2teaspoonpaprika powder
Tempeh mix
125millilitresvegetable broth
200gramstempehcubed into smaller pieces than the potato cubes
1mediumonionrough chopped
2tablespoonvegan Worcester sauceor replace with soy sauce
450gramswhite cabbageshredded and chopped, alternatively use any variety of cabbage
240millilitrevegetable brothuse a vegan 'beef' flavour if available
3tablespoonsnutritional yeast flakes
Instructions
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.
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.
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.
Notes
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.