Corned "beef" hash? - VeggieBoards
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#1 Old 11-27-2006, 07:08 PM
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Before going veg, I used to be a big fan of corned beef hash. I find myself missing it every now and then, although the potatoes were always my favorite part of it.



I was just wondering if there is a fake "meat" that would work well in a corned "beef" hash recipe, and if anyone has a good recipe for something like that.



Thanks so much! (And sorry if this is in the wrong place.)
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#2 Old 11-27-2006, 08:36 PM
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This is a perfect place to post this question.



As to what product would work, hmmmm... I never ate meat so I don't know what is similar, but here's what I would do - have NO idea if it helps or not...



The large TVP "stew chunks" rehydrate into fairly good size pieces which you can then kind-of "shred" with your fingers and it sorta simulates a beefy texture... sorta.



I would rehydrate the TVP in a strong vegetarian "beef"-style bullion-broth (simmer it for 1/2 an hour or so) so it has a bit of a beefy taste too. Then cool, and "shred" or seperate the chunks and then make the rest of the hash.



Good luck. I have no idea if that'd be close, just a wild guess...
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#3 Old 11-27-2006, 09:31 PM
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This is going to sound so trashy, but I've cut up veggie dogs and made "corned beef hash" with them and it actually turned out really really good.



Not exactly the same, but it's actually closer than you'd think.
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#4 Old 11-27-2006, 09:42 PM
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i typed "vegan corned beef" into google and this was the first result.

http://www.vegsource.com/articles/br...beef_print.htm



it's bound to be excellent. all of bryanna's recipes are.
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#5 Old 11-27-2006, 09:43 PM
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Thanks for the tips! The TVP chunks actually sound like they might get close... I will definately give that a try ASAP. And I don't know about the veggie dogs, but it sounds pretty good too! (I love veggie dogs!)
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#6 Old 11-27-2006, 09:44 PM
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Thanks Kreeli, but is that for corned beef itself? It's a little different from the hash. I think that's to make a corned beef "roast" of sorts, right? It does sound tasty though.
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#7 Old 11-27-2006, 09:44 PM
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Thanks Kreeli, but is that for corned beef itself? It's a little different from the hash. I think that's to make a corned beef "roast" of sorts, right? It does sound tasty though.
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#8 Old 11-27-2006, 09:46 PM
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yes, but corned beef hash is cut up cooked corned beef mixed with different veggies, isn't it? make that roast, then use it in place of the corned beef in any corned beef hash recipe. i'm sure if you google that you'll find thousands of them.
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#9 Old 11-27-2006, 09:48 PM
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Oh, good point! Hah, I'm crazy... that sounds like a really good idea. Thank you!
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#10 Old 11-27-2006, 09:54 PM
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Quote:
Originally Posted by Kreeli View Post

i typed "vegan corned beef" into google and this was the first result.

http://www.vegsource.com/articles/br...beef_print.htm



it's bound to be excellent. all of bryanna's recipes are.



We made that for st. patty's this year, and it was the worst Bryanna recipe we've ever made, unfortunately



If you do make it, I'd definitely omit any trace of sugar whatsoever. Up the salt, and up the gluten. It was squishy (spongy), not chewy or stringy. And buy brining spices if you can find them. Her brining combo was a bit off...



Otherwise, it was great!!
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#11 Old 11-27-2006, 10:46 PM
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oh dear, that's unfortunate. i usually love her stuff. i've never had corned beef, though, so i wouldn't know what it's supposed to taste like.



i avoid simmering seitan all free like that. i usually bind it up in cheesecloth so it can't expand. it stays nice and firm and stringy that way. it really makes a difference how quickly you have your broth boiling too. a high boil = spongy. a low simmer = dense.
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#12 Old 11-27-2006, 11:08 PM
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I can't remember how we did it. I think we cooked it in our slowcooker...? I can't remember.



Anyway, binding it in cheesecloth is a great idea; I'll have to remember that one!
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#13 Old 11-28-2006, 12:10 AM
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Quote:
Originally Posted by Kreeli View Post

it really makes a difference how quickly you have your broth boiling too. a high boil = spongy. a low simmer = dense.



Great idea! I usually pay no attention to what the broth is doing!
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#14 Old 11-28-2006, 07:28 PM
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Quote:
Originally Posted by Tofu-N-Sprouts View Post

This is a perfect place to post this question.



As to what product would work, hmmmm... I never ate meat so I don't know what is similar, but here's what I would do - have NO idea if it helps or not...



The large TVP "stew chunks" rehydrate into fairly good size pieces which you can then kind-of "shred" with your fingers and it sorta simulates a beefy texture... sorta.



I would rehydrate the TVP in a strong vegetarian "beef"-style bullion-broth (simmer it for 1/2 an hour or so) so it has a bit of a beefy taste too. Then cool, and "shred" or seperate the chunks and then make the rest of the hash.



Good luck. I have no idea if that'd be close, just a wild guess...



I thought that you said that you did eat meat for a period of time. No?
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#15 Old 11-28-2006, 08:53 PM
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Not meaning to mislead - as way of further explanation, I never have eaten corned beef (or whatever is in corned beef hash) or most other meat items for that matter, but there were a few periods of time when I did eat some.



I was raised vegetarian and when asked, pretty much say I've been veg. all my life - there were brief periods (like a few weeks at a time, here or there ) during my teens when I thought eating a hamburger or pepperonie pizza was a great way to "rebel"... but all that ever ended up "rebelling" was my stomach ...



And I've have definitely tasted many meat items in the distant past as well - out of curiosity, peer pressure or while cooking (trying to impress) for my omni husband.



But, for all intents and purposes I never followed a meat-eating diet/lifestyle although there were a few times when I definitely ate something-or-other that was "meat" of some sort, and I ate it by my own choice.
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#16 Old 10-16-2008, 12:14 PM
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I joined this community to answer your question years later, although I am sure I will have many great discussions here.



I accidentally discovered vegan corned beef hash. Here is what you do:



-Buy fake ground beef. I have used Boca gound meat and Yves ground meat.

-Take 8 oz of the meat and puree it with as much or as little oil as you like. You should try to make it into a paste almost. This step isn't necessary and you can just put the meat right in without blending, but it does give it the right consistency.

-Cube 1-2 potatoes. I just end up dicing them into small squares.

-put 1 tablespoon of oil in a frying pan. Put the potatoes in first. Cook them for a while. They should stick together in flat groups when you try to flip them. Season them with garlic salt.

-Once the potatoes have been browned on one side and generously cooked on the other, add the meat paste to a separate section of the pan and cook for about a minute and then flip it.

-Combine the meat paste and the potatoes and completely brown them together. The more you brown the stuff, the more like hash it tastes.

-Dice some onion and put that in as well.

-Once the onion is cooked and both sides of the hash are nice and dark, take it out and eat. We put ketchup on ours.



It's spooky how close this stuff comes to hash. Remember the garlic salt! That adds a lot to it.
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