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Vegan Corned “Beef” Hash, Filipino-Style

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
A flavorful vegan twist on Filipino corned beef hash, featuring soy curls rehydrated in seasoned broth and sautéed with potatoes and aromatics for a hearty breakfast or meal.

Ingredients

Liquid

  • 1.5 cups boiling hot imitation beef broth or vegetable broth (see notes)
  • 1-1.5 tsp salt
  • 0.5 tsp red radish powder (or beet root powder) (see notes)
  • 0.25 tsp atsuete/annatto powder (see notes)

Dry ingredients

  • 2.5 cups dry soy curls ((100 g))
  • 4-5 tbsp neutral oil (you can be generous with the oil for the fats)
  • 2 small onions (sliced into rings)
  • 4 cloves garlic (minced)
  • 2 small potatoes (peeled and diced)
  • 1-2 tbsp sugar (or to taste)

Instructions 

  • Prepare hot broth with salt and beet root/atsuete powder.
  • Rehydrate soy curls in seasoned broth for 15-20 minutes, then drain and chop into smaller pieces or shreds.
  • Heat oil in a skillet, sauté onions and garlic until tender, then add potatoes and cook for 5-6 minutes.
  • Add soy curls, season with salt, pepper, and sugar, then cook until heated through and slightly browned.
  • Turn off heat and serve with rice or fried garlic rice.

Notes

You can soak soy curls overnight in room temperature broth if preferred. Feel free to add more oil for richer flavor.
Calories: 250kcal
Cost: $15
Course: Breakfast
Cuisine: Filipino
Keyword: corned beef, Hash, vegan