Vegan Corned Beef Hash
This vegan corned beef hash recipe is a very versatile plant-based meal which could work for breakfast, lunch or dinner. I originally created this as a St. Patrick’s Day dish, but this brings a comfort food feel for me as my Dad would make vegan corned beef hash.
Believe it or not corned beef hash is also a pretty popular filipino dish. It could be a fun history lesson for you to dive into why, but we’re not gonna get into that right now. We’re here to make some food so that you can feed you and your loved ones some BOMB vegan corned beef hash!
Some questions that has popped up…
What is corned beef hash?
Traditional corned beef has starts with a canned salted corned beef then thrown in a skillet with onions, garlic and potato. I like to go the extra step and throw in cabbage and tomato. Lots of green cabbage just the way my Dad would make it. It’s an easy breakfast that can be ready in less than 25 minutes. I enjoy serving it with brown rice.
What makes this recipe so good?
First off, it’s vegan like all of the other plant-based recipes on this site so if cruelty-free is what you’re going for then this recipe is right for you. It is gluten-free as I use the ground Beyond Meat Beef. I love the brand Beyond Meat brand as their products are soy-free and gluten-free. Those are two things that I still eat, but I do try to cut down on it a bit. I know a lot of others have sensitivities to gluten and try to avoid soy which is why Beyond meat is a trusted meat substitute. This is also packed with plant-based protein, specifically pea protein. I could probably go on about more reasons why this recipe is good, but the bottom line is that it’s just straight up delicious! Enough said.
Let’s get to cooking! I’ll write out the ingredients and step by step method to make this dish, but also feel free to scroll down the recipe card for an easier read.
Ingredients needed for this vegan corned beef has
- One 16 oz package ground beyond beef
- vegetable broth
- medium sweet onion (thinly sliced)
- mined garlic
- yukon golden potato diced + steamed
- olive oil
- shredded green cabbage
- diced roma tomato
- garlic powder
- onion powder
- paprika
- salt + pepper to taste
- dry or fresh parsley for topping
- Brown rice (or whatever you’d like to serve it with)
I know the ingredient list may seem a bit long, but it is actually a very easy and simple recipe to make.
Method to make this plant-based deliciousness
Start off by cooking my brown rice in a rice cooker. Steam the cubed and salted potatoes for 15 minutes (I prefer steaming it in a basket over the rice.)
In a large skillet or pan, heat up the oil and saute the thinly sliced onions on medium-high heat until fragrant and translucent. Once the onions begin to start looking a little dry and browning, add vegetable broth and cook it some more.
Once the vegetable broth starts to cook down a bit more, then add the minced garlic for a few minutes on medium low heat until garlic is softened and fragrant. Then add the diced roma tomato, mix it together and allow the tomato to cook down.
In a separate bowl, put ground beyond beef meat and break it down with a fork. Add in salt, pepper, garlic powder, onion powder and paprika. Then add it into the pan or skilled with the other vegetables. Allow beyond beef to fully cook and brown evenly.
Then stir in shredded cabbage to the mixture. Keep cooking it on medium-high heat until cabbage is soft and cooked down. Stir in steamed potatoes last and add more salt + pepper to taste.
Serve it over brown rice and sprinkle with parsley. Enjoy!
More plant-based recipes to try
- mint chocolate vegan cheesecake
- oyster mushroom steak recipe
- vegan filipino adobo tofu
- lions mane recipe
Vegan Corned Beef Hash
Ingredients
- 1 packaged 16 oz ground beyond beef package
- 1/4 cup vegetable broth
- 1 medium sweet onion (thinly sliced)
- 4 cloves garlic (finely minced)
- 4 cups green cabbage (shredded)
- 1 medium yukon potato (cubed)
- 4 Tbsp olive oil (divided)
- 1 medium roma tomato (diced)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika powder
- salt + pepper to taste
- dry or fresh parsley for topping (optional, but encouraged :D)
Instructions
- Start off by cooking my brown rice in a rice cooker. Steam the cubed and salted potatoes for 15 minutes (I prefer steaming it in a basket over the rice.)
- In a large skillet or pan, heat up the oil and saute the thinly sliced onions on medium-high heat until fragrant and translucent. Once the onions begin to start looking a little dry and browning, add vegetable broth and cook it some more.
- Once the vegetable broth starts to cook down a bit more, then add the minced garlic for a few minutes on medium low heat until garlic is softened and fragrant. Then add the diced tomato, mix it together and allow the tomato to cook down.
- In a separate bowl, put ground beyond beef meat and break it down with a fork. Add in salt, pepper, garlic powder, onion powder and paprika. Then add it into the pan or skillet with the other vegetables. Allow beyond beef to fully cook and brown evenly.
- Then stir in shredded cabbage to the mixture. Keep cooking it on medium-high heat until cabbage is soft and cooked down. Stir in steamed potatoes last and add more salt + pepper to taste.
- Serve it over brown rice and sprinkle with parsley. Enjoy!
Notes
