Filipino Vegan corned beef hash is an easy breakfast meal made with onions, potatoes, and vegetarian meat that’s flavored like traditional Filipino corned beef!
Whenever my grandparents took care of us, corned beef (meat version) was one of the dishes they cooked for us as children. My parents didn’t like us eating it(because it’s very unhealthy), but we loved it! I always ate it with rice and ketchup and to this day, I actually miss eating it.
I’m not sure if it’s the memories of eating corned beef with my grandparents or it was just THAT good. So when I become plant-based, this dish was one of the dishes I missed.
This vegan corned beef hash comes pretty close to the real thing. 🙂
What is the difference between Mexican Saffron spice and saffron?
Mexican saffron or safflower is a milder version of the saffron itself. Both come from completely different plants, but they have a similar trait – that is, to give a natural coloring to food.
What is Annatto Powder?
Annato powder is derived from the famous seeds of atsuete. It grows well in places where it has tropical weather. When annato seeds or annato powder is mixed with food, oil, or water, it gives a reddish-yellowish color.
he reddish color is extracted from the waxy covering of each Annatto seed. It also has a very slight peppery flavor and aroma.
Annato powder, when mixed to any food gives out a really sumptuous look to it and an extra kick of nuttiness and spice.
Tips on How to Make Filipino Vegan Corned Beef Hash:
- If you are avoiding salt, you can use mushroom seasoning. You can find this at your local Asian market or Trader Joes
- If there is too much sticking, you can add a little more oil to the pan.
- You can add sliced cabbage leaves to this dish for added texture and freshness in every bite.
- Some love vegan corned beef hash with coconut milk so feel free to add even just half a cup of creamy, coconut milk and simmer until it leaves a thick, creamy sauce.
- When sauteing the ingredients, you may use olive oil. Just be careful to saute quickly since olive oil tends to burn quickly than other kinds of oils.
- If you are a cheese lover, complete your delicious experience by grating some vegan cheese on top of the vegan corned beef hash before serving
How to Make Filipino Vegan Corned Beef Hash:
These are the ingredients that you will need:
- oil
- garlic
- white onion
- vegetarian ground meat
- Alura red or 1 tablespoon Annatto powder
- coriander powder
- cinnamon
- Mexican Saffron spice
- pepper
- salt
In a pan over medium heat, preheat oil and add garlic, onions and saute until translucent:
Add vegetarian ground meat, potatoes and mix until combined, then spread out evenly over the pan and cover with a lid until potatoes are soft when pricked using a fork:
Mix thoroughly:
Add salt:
Then add the coriander powder:
Then add pepper:
Then, the cinnamon powder:
Next, add Allura red or annatto powder and saffron spice:
Mix thoroughly until all the spices are well incorporated:
Best served with steamed rice. Simply Bakers, this is really a filling and healthy breakfast!
Feel free to add sides like sliced tomatoes, cucumbers, or green mangoes. Yum!
Frequently Asked Questions for the Vegan Corned Beef Hash Recipe:
Q: Can I make this dish a day ahead?
A: Yes, for sure. You can cook it a day ahead and refrigerate it. Make sure to warm it up before serving.
Q: Where can I buy Mexican Saffron spice?
A: You can purchase it at any Mexican market in bulk, or in the spice section.
Q: Can I eat this any time of the day?
A: Yes, for sure! Filipinos love breakfast all day 🙂
Q: How long does this last in the refrigerator after being cooked?
A: You can keep this in an airtight container and keep in the chiller for 1-2 days. The fresher the food, it’s always better.
More Filipino Breakfast Recipes:
Non-Filipino Breakfast Recipes
Vegan Corned Beef Hash
Ingredients
- 2 tablespoon oil
- 6 cloves garlic minced
- ¼ cup white onion julienne
- 200 grams spice vegetarian ground meat*
- ⅛ teaspoon alura red or 1 tablespoon Annatto powder
- ¼ teaspoon coriander powder
- ¼ teaspoon cinnamon
- ½ cup Mexican Saffron spice
- ½ teaspoon pepper
- 1 tablespoon salt
Instructions
- In a pan over medium heat, preheat oil and add garlic, onions and saute until translucent.
- Add vegetarian ground meat, potatoes and mix until combined, then spread out evenly over the pan and cover with lid until potatoes are soft when pricked using a fork. If there is too much sticking, you can add a little more oil to the pan.
- Next, add allura red or annato powder, coriander powder, cinnamon, saffron spice, and mix thoroughly.
- Add salt and pepper
- Best served with steamed rice.
Notes
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