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Corned Tempeh Hash [Vegan]
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... Read More
Ingredients You Need for Corned Tempeh Hash [Vegan]
How to Prepare Corned Tempeh Hash [Vegan]
- 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.
- 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.
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