Vegan Corned Beef Hash for Saint Patty's Day!

March 13, 2014

Vegan Corned Beef Hash for Saint Patty's Day!

Ingredients:
1 1/2 cups TSP/TVP (Textured Soy or Vegetable Protein)
1 1/8 cups boiling water
1 Tbsp soy sauce

1 large red potato finely diced
1/2 onion chopped
Olive oil
salt

1 medium beet, steamed & chopped
1 tsp reserved beet water
1/4 tsp mustard powder
3/4 tsp salt
1/2 tsp fresh sage chopped
1/2 tsp fresh thyme chopped
1/8 tsp liquid smoke
1/8 tsp vegan Worcestershire sauce
3 tsp egg replacer
Earth Balance or oil for frying

Thanks so much to Amber and Mell for inviting me to guest start on Peas. I’m honored by the invitation. So, I’ve been craving corned beef hash for the last two decades (pretty much since going vegetarian back in 1993). Lately, as the craving became well-nigh irresistible, I started turning over possible recipe ideas in my head for a vegan corned beef hash, and this is what I came up with:

First, rehydrate 1 ½ cups of dry textured soy protein (TSP or TVP, as it’s called), according to package directions. I like to use one tablespoon of soy sauce mixed into the rehydrating hot water to give the TSP a salty, savory flavor. (Hat tip to my lovely Pea, Melanie, for that idea.)

Finely dice one large red potato and half an onion (chopped). Sautee in a small amount of oil over medium-low heat until softened, turning often. While sautéing, give them a few shakes of salt to draw out the liquids and “season every element of the dish.”

Meanwhile, combine the rehydrated TSP in a food processor with one medium-sized steamed beet, chopped (if possible, add about a teaspoon of the beet water for added red coloring). Add ¼ teaspoon of dried mustard powder, 3/4 teaspoon of salt (corned beef is, by definition, salty), and perhaps a ½ teaspoon each of chopped fresh sage and fresh thyme (use smaller measurements if using dried herbs). Add 1/8 teaspoon of liquid smoke, and 1/8 teaspoon of vegan Worcestershire sauce. Puree in food processor until finely chopped and the mixture is pink and resembles finely chopped corned beef.

Combine the contents of the food processor in a bowl with the cooked potatoes and onions. Mix in vegan egg replacer equivalent to two eggs.

Fry the hash in a pan with Earth Balance margarine or oil, over medium-high heat, turning often. Remove from heat when the hash starts to become crispy and caramelize. Serve immediately with your favorite vegan breakfast items.

And now for my next project: To make vegan poached eggs to go with the hash!