Got some leftover potatoes that you’ve no idea what to do with? Then make this vegan corned beef hash! Tempeh, when marinaded in pickled beet juice, becomes the spitting image of corned beef, but done vegan. And when crisped up alongside potatoes, onion, red pepper and a bit of Calabrian chili (for a spicy kick), it’s one kick ass breakfast!
Vegan Corned Beef Hash Ingredients
- ½ cup pickled beet juice
- 2 tablespoons smooth Dijon mustard
- 10 – 12 black Tellicherry peppercorns
- ⅛ teaspoon ground clove
- 2 tablespoons olive oil
- ½ (8-ounce) package of tempeh
- ½ yellow onion
- ½ red bell pepper
- ~ 1 ½ cups cooked yellow potatoes
- 4 – 6 Calabrian chilis
- Some salt and black pepper
- Some fresh parsley
How To Put the “Corned Beef” in Tempeh
In order to get your beautiful block of tempeh tasting like corned beef, you’re going to need to marinate it in something strong, pungent and spiced to the nines – pickled beet juice does the trick.
Pickled beet juice is an excellent flavor to transform an ordinary block of tempeh into something extraordinarily meaty and corned beefy.
Here’s the gist of how to do it.
- Cube 1/2 block of tempeh (or do the whole thing and make a double recipe?)
- Make your pickled beets. All you have to do is boil 3 – 4 medium beets until tender, slice them into half-moons and add them to a mixture of vinegar, water, and cinnamon.
- Take some of the pickled beet juice (1/2 cup or so), and combine it with dijon mustard, peppercorns and clove. Marinate the cubes of tempeh in it for several hours, or overnight (the latter is preferable for most “corned beefy” flavor).
- And voilà – you’re ready to fry up your magenta-tinted tempeh for this wonderfully hearty vegan corned beef hash.
How To Pickle Beets
This is a prerequisite part of this vegan corned beef hash recipe. It’s much more of an involved affair than your typical Sunday morning hash, I know, but in the end it’s worth it because your fridge’ll have a delicious stash of pickled beets at the end of it.
An Instructional Video
Likewise, you can also buy jars of pickled beets at the store, if you can find them. They aren’t nearly as good though, in my opinion.
More recipes with tempeh!
– FORBIDDEN MISO RAMEN WITH BAKED SRIRACHA TEMPEH
– SPICY SWISS CHARD TEMPEH WRAPS WITH PEANUT SAUCE
– TEMPEH “CHICKEN” QUESADILLA WITH JALAPEÑO PESTO
– BROCCOLI SALAD WITH CRISPY TEMPEH BACON BITS
If you enjoyed this vegan corned beef hash recipe, consider leaving me a comment and recipe rating before you go.
Corned Tempeh Hash
Equipment
Ingredients
- ½ cup pickled beet juice
- 2 tablespoons smooth Dijon mustard
- 10 – 12 black Tellicherry peppercorns
- ⅛ teaspoon ground clove
- ½ (8-ounce) package of tempeh, cubed and marinaded in pickled beet juice
- 2 tablespoons olive oil, divided
- ½ yellow onion, diced
- ½ red bell pepper, diced
- ~ 1 ½ cups cooked yellow potatoes, diced
- 4 – 6 Calabrian chilis roughly chopped
- Some salt and black pepper, to taste
- Some fresh parsley, as garnish
Instructions
- In a shallow container that'd be decent for marinating tempeh cubes, add ½ cup pickled beet juice, along with the dijon, peppercorn and clove. Whisk together until all the mustard has been incorporated. Then, cut ½ a block of tempeh into cubes, and marinate it in the pickled beet juice mixture for 2 – 3 hours, or up to overnight. If you need pickled beet juice, click on this link for a delicious pickled beets recipe: https://thatvegannephew.com/best-pickled-beets-recipe-with-cinnamon/
- In a cast-iron skillet over medium heat with 1 tablespoon of olive oil, pan fry the cubed tempeh until lightly charred, about 3 – 5 minutes. Transfer this to a plate and cover with tin foil to keep warm.
- In the same skillet over medium heat with another 1 tablespoon of olive oil, add the cubed onion, pepper and potato, and sauté for 10 – 15 minutes, until the potatoes are crispy. Make sure that you're using already cooked (boiled) yellow potatoes for this. If you don't have any, then before making this recipe boil 2 – 3 yellow potatoes for 20 – 25 minutes, until tender.
- To finish, add the tempeh back to the cast-iron and incorporate it with the other ingredients and heat it back through, then fold in the Calabrian chilis and parsley. Serve on a large platter with whatever else you'd like.
Nutrition
May you have good food in good company,
That Vegan Nephew
This is one of my mother’s favorite breakfasts. The delicious silky potatoes, the spicy, flavorful tempeh – just what you’d expect from a corned “beef” hash. I love the versatility that pickled beets adds to this vegan dish. What a nice surprise. Thanks Vegan Nephew.
Thank you for the comment! xo 🙂