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

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.

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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