Vegan Corned Beef Hash: A Delicious Twist to a Filipino Classic

Who says vegan food can’t be hearty and satisfying? This Filipino-style Vegan Corned “Beef” Hash is a delightful twist on a classic breakfast favorite. Instead of using traditional corned beef, this recipe features rehydrated soy curls soaked in a flavorful broth, colored with a mix of beet and atsuete powder. Sautéed with onions and potatoes, this vegan version is just as delicious and satisfying as the original.

Reimagining a Staple Filipino Breakfast

If you’ve ever been to the Philippines and visited local food chains like Jollibee during breakfast time, you might have come across various breakfast offerings, including corned beef in the form of Cornsilog. Cornsilog typically consists of corned beef, sinangang (fried garlic rice), and itlog (a fried egg). It’s a popular and beloved breakfast option among Filipinos.

Vegan corned beef made using soy curls with potatoes and onions in a bowl

Soaking the Soy Curls for the “Beef”

To achieve the perfect texture and flavor, we’ll be rehydrating soy curls or chunks. They will absorb the delicious flavors of the broth and spices.

To start, prepare a mixture of boiling hot imitation beef or vegetable broth, salt, red radish powder (or beet root powder for color), and atsuete or annatto powder. Mix well and pour it over the soy curls in a heatproof bowl. Cover and allow the curls to rehydrate for about 15-20 minutes. You can even leave them to soak overnight. If you choose to soak overnight, regular room temperature broth will suffice.

Further reading:  14 Creative Ways to Transform Leftover Ground Beef

Beet juice mixture poured into a stainless steel heatproof bowl with dry soy curls or chunks

Once the soy curls are rehydrated, drain any excess liquid and cut them into smaller pieces or shreds. Now you’re ready to cook up your vegan corned “beef” hash!

Cooking the Perfect Vegan Corned “Beef” Hash

Heat a large skillet or pan over medium heat and add a generous amount of neutral oil. Sauté the sliced onions and minced garlic until the onions become tender and fragrant. Add in the diced potatoes and a pinch of salt. Cook for 5-6 minutes until the potatoes are almost cooked through but still have a slight bite. You can add a few tablespoons of water to help cook them down.

Next, add in the rehydrated corned “beef” (soy curls) and cook them together with the potatoes. Season with salt, pepper, and a touch of sugar to taste. Feel free to add more oil if desired. Once everything is cooked to perfection, turn off the heat and serve your vegan corned “beef” hash with some sinangag or fried garlic rice.

Vegan corned beef made using soy curls in a pan with potatoes

Serve and Delight in Your Vegan Corned “Beef” Hash!

This vegan corned “beef” hash is a dish that can be enjoyed for breakfast or lunch. The combination of flavors and textures will leave you feeling satisfied and nourished. Serve it alongside some sinangag or fried garlic rice for a complete and delicious meal.

Vegan corned beef made using soy curls with potatoes and onions in a plate

More Vegan Filipino Recipes to Explore:

If you’re looking for more vegan twists on classic Filipino dishes, here are some recipes you might enjoy:

  • Adobo
  • Tokwa’t Baboy
  • Filipino Kaldereta or ‘Meat’ Stew
  • Mushroom Tocino
  • Filipino Fried Garlic Rice
  • Filipino Lumpiang Gulay or Fried Vegetable Spring Rolls
  • Filipino “Pork” Barbecue
  • Crispy Tofu Sisig
  • Tofu and Mushroom Salpicao
  • Bola-Bola (Filipino Meatballs)
Further reading:  How to Make Delicious Vegan Cauliflower Steaks

Don’t be afraid to explore the exciting world of vegan Filipino cuisine. With a little creativity and the right ingredients, you can enjoy all the flavors and comfort of your favorite dishes, guilt-free. So why not give this Vegan Corned “Beef” Hash recipe a try today?

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