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This Filipino-Style Vegan Corned “Beef” Hash is made using rehydrated soy curls for the “beef” soaked in broth coloured with a mix of beet and atsuete or annatto powder, and sautéed with onions, and potatoes.

Growing up Corned Beef was a favourite breakfast at home. My mom loved to open a can of corned beef and cook with with some onions and diced potatoes and serve it with rice for a hearty breakfast. I was a heavy breakfast eater and would never leave the house for school without it.

CORNED BEEF: A STAPLE FILIPINO BREAKFAST

If you’ve been to the Philippines and have visited local food chains such as Jollibee during breakfast time you might’ve seen the various breakfast/brunch offerings, including corned beef in the form of Cornsilog. Cornsilog is basically corned beef (corn), sinangang (si) or fried garlic rice, and itlog (log) or a fried egg.

I enjoyed my corned “beef” with some sinangag or fried garlic rice. You can find my fried garlic rice recipe here.

SOY CURLS OR CHUNKS FOR THE “BEEF”

Liquid for Rehydrating

• boiling hot imitation beef broth or vegetable broth, see recipe notes
• salt
• red radish powder or beet root powder for colour (see recipe notes)
• atsuete/annatto powder (see recipe notes)

SOAKING THE SOY CURLS

• Prepare the hot water, salt, beet root/atsuete powder. Mix well then add into a heat proof bowl with the soy curls. Cover the container and allow the chucks to rehydrate until doubled in size, around 15-20 minutes. You can also leave this to soak overnight. If soaking overnight, you can just use regular room temperature broth.

• When the chunks are rehydrated, drain any excess liquid. Roughly cut/chop the soy curls into smaller pieces/chunks. I also broke some apart with my hands to create “shreds”.

OTHER INGREDIENTS

• neutral oil (you can be generous with the oil for the ‘fats’ in real corned beef)
• small onions sliced into rings
• minced garlic
• potatoes, peeled and diced

For the potatoes, I soaked the diced pieces in water so they don’t turn brown while I prepare the rest of the ingredients. This also helps wash off excess starch

COOKING THE CORNED “BEEF” HASH

• Cooking the corned “beef”: Heat a large skillet or pan over medium heat. Once hot, add in the oil.
• Sauté the onions and garlic, for 1-2 minutes until the onions are tender.
• Add in the potatoes and add a pinch of salt. Leave to cook for 5-6 minutes until almost cook through (but still has a good bite). You can add 2-3 tbsp water to the potatoes to help cook these down.
• Afterwards, add in the corned “beef”/soy curls and cook down with the potatoes. Season with salt and pepper, sugar, to taste, if desired. Feel free to add more oil as well.
• Turn off the heat and serve your corned “beef” hash with some sinangag or fried garlic rice. You can find the singangag recipe here.

SERVE AND ENJOY YOUR VEGAN CORNED “BEEF” HASH!

I enjoyed my corned “beef” with some sinangag or fried garlic rice. This is something I’d probably have for breakfast or lunch. You can find my fried garlic rice recipe here.

OTHER WAYS TO ENJOY YOUR CORNED BEEF

You can make these Potato & Corned “Beef” Pancakes (like hash browns!)

You can find the recipe for the pancakes here.

MORE VEGAN FILIPINO RECIPES YOU MIGHT LOVE:

• 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)

Vegan Corned “Beef” Hash, Filipino-Style

5 from 1 vote

This Filipino-Style Vegan Corned “Beef” Hash is made using rehydrated soy curls for the “beef” soaked in broth coloured with a mix of beet and atsuete or annatto powder, and sautéed with onions, and potatoes. Served this with some fried garlic rice or sinangag for a really delicious meal.

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Breakfast, Main Course

Cuisine American, Filipino, Fusion

Servings 4 people

Calories 332 kcal

Ingredients

  

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Liquid for Rehydrating

• 1 1/2 cups boiling hot imitation beef broth or vegetable broth , see notes
• 1-1.5 tsp salt
• 1/2 tsp red radish powder or beet root powder (see notes)
• 1/4 tsp atsuete/annatto powder see notes

Soy Curls/Chunks

• 2.5 cups dry soy curls (100 g)

For Sauteing

• 4-5 tbsp neutral oil (you can be generous with the oil for the ‘fats’ in real corned beef)
• 2 small onions sliced into rings
• 4 cloves garlic minced
• 2 small potatoes peeled and diced (see notes)

Salt and pepper, to taste

• 1-2 tbsp sugar or to taste

Instructions

 

• Liquid: Prepare the hot water, salt, beet root/atsuete powder.
• Rehydrating the soy curls: Mix well then add into a heat proof bowl with the soy curls. Cover the container and allow the chucks to rehydrate until doubled in size, around 15-20 minutes. You can also leave this to soak overnight.

  If soaking overnight, you can just use regular room temperature broth.
• When the chunks are rehydrated, drain any excess liquid. Roughly cut/chop the soy curls into smaller pieces/chunks. I also broke some apart with my hands to create “shreds”.
• Cooking the corned "beef": Heat a large skillet or pan over medium heat. Once hot, add in the oil.
• Sauté the onions and garlic, for 1-2 minutes until the onions are tender.
• Add in the potatoes and add a pinch of salt. Leave to cook for 5-6 minutes until almost cook through (but still has a good bite). You can add 2-3 tbsp water to the potatoes to help cook these down.
• Afterwards, add in the corned “beef”/soy curls and cook down with the potatoes. Season with salt and pepper, sugar, to taste, if desired. Feel free to add more oil as well.
• Turn off the heat and serve your corned “beef” hash with some sinangag or fried garlic rice. You can find the singangag recipe here.
• Leftover corned beef? Try mixing them with potatoes to make a corned "beef" and potato pancake (like hash browns!). You can find the recipe for the pancakes here.

  You can also freeze the cooked corned "beef" and just thaw when read y to reheat on a pan or in the microwave.

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Notes

Soy Chunks/Plant-Based Meat

If you don’t have access to dry soy curls, you can use other plant-based meat substitutes from your local stores or grocery. Some of these may come frozen or chilled and you’ll need to prepare them depending on the package instructions.

Here are other plant-based meat substitutes that you can find on Amazon:

(these are affiliate links)

• Soy curls
• Soy chunks
• Vegan meat substitute

 

Beet, radish, atsuete powder

• I use the beet powder and atsuete/annatto powder purely for colour to make the dish look more like corned beef. I opted to use this for a natural colouring but you can also use beet juice.
• This is the annatto powder I used.

 

Broth

• If you’re using vegetable/imitation beef broth that’s already quite salty and flavourful, you can start with 1/2 tsp salt and adjust later on. You can always season your soy chunks with salt if needed.

 

Potatoes

• For the potatoes, I soaked the diced pieces in water so they don’t turn brown while I prepare the rest of the ingredients. This also helps wash off excess starch

NUTRITIONAL INFO

Calories: 332kcal | Carbohydrates: 21g | Protein: 29g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 587mg | Potassium: 12mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 6mg

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