Vegan corned beef hash is an easy and flavorful one-skillet breakfast recipe! Perfect for cabbage and potato side dishes or Reuben sandwiches; or enjoy alone!
This recipe utilizes leftovers, vegetables and tofu that has been flavor-infused to replicate traditional corned beef flavor for an easy gluten-free meal. Perfect any time of day!
Corned Beef
Vegan take on a classic dish. Perfect for breakfast or dinner!
Corned beef was commonly used before refrigeration to preserve meat, drawing moisture out and stopping bacteria growth. Corned meat can be defined as salted-cured meat that was stored under salt pellets to absorb excess moisture and keep bacteria at bay.
This recipe uses pickled beet juice to give it that classic corned beef taste without all the sodium and preservatives! Incorporating sweeter varieties like Adzuki beans helps thicken and add umami notes.
Potatoes
Love vegan corned beef hash? Try this easy vegan version instead! Perfect as a side dish at any mealtime.
Simply combine sliced potatoes, garlic cloves, scallions and kale together with spices before cooking in the oven until everything is tender and crispy – this plant-based alternative to traditional roast potatoes makes an excellent dinner solution!
Try tempeh with a ruben sandwich or add it to soups and stews to add a unique flair. Pickled beet juice gives tempeh its distinctive color; its taste is robust, pungent, and smoky!
Carrots
Maple syrup lends carrots a delectable sweet-salty candied taste that’s highly addictive! I find myself snacking on them after prepping them until all are gone!
Make this vegan corned beef hash a day ahead and store in the fridge, then just rewarm with oil or vegan butter over low heat until warm.
Adzuki beans are sweeter than most beans and often found in macrobiotic diets. By including them in this recipe, Adzukis add a sweet and texture similar to corned beef while at the same time providing extra fiber and protein! They make for an excellent addition for anyone following such a regimen!
Onions
Vegan versions of classic indulgences! This dish is creamy, rich and flavorful – ideal for breakfast, lunch or dinner!
Pearl onions, with their sweeter and milder taste than regular yellow onions, make an ideal ingredient for this recipe. Plus, their smaller and delicate size makes them great for frying.
Cook onions for approximately ten minutes to soften slightly before stirring and continuing the process until a sticky fond forms at the bottom of your pan – that’s what you want! Keep deglazing with water while stirring to achieve deeply golden-brown onions.
Brine
An aromatic brine is essential to making this dish delicious, and can be prepared ahead of time and refrigerated until ready to use.
To create the brine, combine water, pickling spice, mustard and coriander seeds, bay leaves and beet in a medium-sized pot and bring to a boil for approximately 10 minutes, until all spices begin releasing their flavorful compounds.
This recipe can be used to give tofu, tempeh, jackfruit, seitan or any other meat substitute the flavor of corned beef for a classic vegan St Patrick’s Day meal or Reuben sandwich.
Tofu
This tasty vegan corned beef skillet meal makes a fantastic breakfast skillet meal! The flavor is very similar to traditional corned beef but without all of the salt and preservatives found in canned versions!
Use this brine to transform tempeh, seitan or any meat substitute into delicious corned beef dishes like cabbage and potatoes; slices for Reuben sandwiches; or chopped into hash.
Make the marinade even more flavorful by adding liquid smoke, tomato paste and beet powder (if desired). Beet powder is simply regular table salt that has been mixed with fresh or dried beets in order to achieve its reddish hue.